Recipe - Tau Fu Fah Made Easy

Tau Fu Fah

Tau Fu Fah Made Easy

 

Here is the following recipe :-
 



Soy milk

Ingredients

8 cups soy milk (no added sugar)

1 tsp gypsum (sek koh fun) powder

1 tsp tapioca flour

1 tsp corn flour

6 tbsp water

 

Syrup

Gula Melaka (Palm Sugar)

 

Concentrated gula melaka

Rock gula Melaka

2 tbsp of concentrated gula melaka  OR  ¼ of rock gula melaka

1 pandan leaf

1 tbsp brown sugar

About 300 ml of water

Bring all the above to boil until sugar is melted. Remove and set it aside.

 

Rock sugar with ginger

¼ cup rock sugar

1 pandan leaf

3 slices of ginger

About 300 ml of water

The same as Gula Melaka, bring all the above to boil until rock sugar is melted. Remove and set it aside.

 

Procedure

In a bowl, mix the powder ingredients with water. Make sure all the powder and flour are completely dissolved. Set it aside.

Rapidly boil the soy milk. Turn off heat.

Use one hand holding the hot boiling pot of soy milk and the other hand holding the bowl of mixture, pour simultaneously into the rice cooker.

Give a quick stir in circle to combine both mixtures.

Cover the lid and place a towel over the small vent holes.

Let it sit for at least 30 minutes. Do not peek or open the lid.

To serve, scoop out thin layers of the soy bean curd into serving bowls. Pour some syrup and serve immediately.

Recipe - "Hainanese Chicken Chop"

"Hainanese chicken chop"

Hainanese Chicken chop

 

A few days ago, I decided to use the following recipe to make Hainanese chicken chop. My family had it for dinner and they enjoyed it. My girl brought some to school for lunch the next day and when she came back from school, she asked whether there is any left for dinner. Looks like I will definitely cook this dish again very soon.

4 servings

Ingredients

4 deboned chicken thigh (Chicken Maryland)

Bread crumbs or cream crackers

2 brown onions (peeled and wedged)

1 tsp garlic (finely chopped)

2 potatoes

1 tomato (cut into wedges)

Frozen green peas and corn kernels

Oil for frying

Cherry tomatoes (optional)

 

Marinate chicken ingredients (A)

1 tbsp Oyster sauce

1 tbsp Light Soy sauce

1 ½ tbsp Worcestershire sauce (Lea & Perrins)

Salt to taste

Dash of pepper

1 egg

 

Gravy ingredients (B)

4 tbsp Worcestershire sauce (Lea & Perrins)

12 tbsp tomato sauce

3 tbsp sugar

2 tbsp light soy sauce

1 ¼ tsp pepper

 

2 and half cups water

 

1 tsp tapioca starch dilute in 2 tbsp tap water

 

Procedure

Clean chicken thighs. Marinade the thighs with (A). Cover with cling wrap. Leave in the fridge for at least 3 hours or overnight.

If you are using cream crackers, crush it till it resembles bread crumbs. Coat it well with the marinated chicken thighs. Deep fry and set it aside.

 

To prepare the gravy sauce, heat oil in the wok or frying pan. Saute brown onions and chopped garlic till it produces aromatic smell. Add in ingredients (B) except tapioca starch. Add extra seasoning to taste. Let it simmer for a few minutes or until the onion is soften. Lastly add the mixture of tapioca starch. You may need to heat up the sauce prior serving.

Boil potato, cut into wedges and deep fry. Remove, sprinkle with some salt and set it aside.

Boil the green peas and corn kernels. Sift and then add some butter and sprinkle some salt. Toss and set it aside.

To serve, arrange the deep fried chicken thigh, peas and corns, potato wedges and cherry tomatoes on the plate and pour generously the gravy sauce over it.