Bentong Taufoo Pok

Hooray! Yeah ! My Dearie Suki has re-format my laptop and everything is back to normal now. Thank God he back up all my folders and the most important one is my photos. I am re-arranging my photos and come across few food shots which I have no time to blog about it.

PK went back to his home town in Bentong and came back with a big packet of Taufoo Pok for me. He told me this Taufoo Pok he bought from one of the very famous one in Bentong and they sell from house and walau eh, even you go at midnight they also sell the Taufoo Pok to you.

I never like Taufoo Pok and whenever I had curry laksa I will start to dig out the Taufoo Pok and pass it to Dearie Suki. The big packet of Taufoo Pok took me weeks to finish it. To my surprised, the Bentong Taufoo Pok taste really good and it is so different from those I bought from the wet market. The next round he go back Bentong, I am going to get him buy for me again.

Dish 1 : I stuffed the Taufoo Pok with my own homemade fish paste from the Tenggiri Fish. Pan fried it till cook and eat it with chilli sauce. Wow, very nice and good. The taufoo pok taste more like the beancurd skin. So, so different from those sold locally here.

Dish 2 : Stewed pork belly with eggs and taufoo pok.

Le-Ann loves the lor pork belly and lor egg so much. She finished up the 2 eggs.

Dish 3 : Used the balance of the Taufoo Pok for my Bak Kut Teh last weekend. Dearie Suki loves Bak Kut Teh so much and he can even have 2 bowls of rice.

Among all the dishes, I still loves the stuffed taufoo pok with fish paste. It tastes so good !

Simple Meals #3

Another week has gone and here are some of the simple meals I have cooked for Dearie Suki. He has been busy lately and hopefully he won't complaint much on my simple cooking and I bet he won't do that to me.

One of my favourite, fried kangkong with chilli padi, belachan and off course pounded dried prawns.

Getting bored with steamed silken tofu. For a change, used Japanese tofu cooked with mixed vegetables and oyster sauce.

The Tilapia fish was given by Aunty Ah Boh. Freshly caught from her fishing pond in her durian orchard. Wouldn't mind if she give me more of this.

Again Japanese tofu for dinner and this time used fish paste. Arrange cut Japanese tofu on a plate. Then place a tsp of fish paste on top of the tofu. Decorate it with some thinly shredded carrot. Then steam for about 20 minutes. Remove excess water from the plate. For the sauce, I just make a simple oyster sauce gravy to drizzle on top of the steamed fish paste tofu.

One of Dearie Suki favourite. If there is not other ideas what to cook for him, this Sambal Petai with Ikan Bilis will never ever get him bored even if I cooked it EVERYDAY. Oh gosh... I am sick of cooking this.

Seafood Beancurd Soup

For a change I cook Seafood Beancurd Soup for dearie Suki instead of having steamed beancurd with oyster sauce. Dearie hubby reach home and ask me what I cook for dinner so I tell him fake Shark Fins Soup though it taste like Shark Fins Soup but off course minus the shark fins.

Recipe for Seafood Beancurd Soup.

Ingredients:

1 piece soft beancurd, mashed

3 fresh cuttlefish, shredded

6 crabsticks, shredded

200gm oof prawns, cut into small pieces

1 egg, beaten

1.5 litre chicken stocks

Seasoning :

1 tsp salt

1 tbsp light soya sauce

1 tsp sesame oil

1 tbsp Hsiao Hsing Wine
A dash of pepper

3 tbsp corn flour mixed with water for thickening

Chopped coriander for garnishing

Method :

1. Bring chicken stock to boil. Put in all ingredients and seasoning ingredietns and bring it to boil.

2. Add in corn flour to thicken the soup. Then add in the egg and mix well. Remove from heat.

3. Dish soup into individual bowl and sprinkle with chopped coriander and you can also served with black vinegar if desried.

Beancurd with Dried Prawns

I am not planning to do any cooking tonight cos dearie Suki is not back for dinner. Planning to cook the Korean Instant Noodle for myself then suddenly got a call from hubby that he is coming back for dinner. Aiya..... got to cook again. Knowing him he is a person that must have rice for dinner and without rice he can't live with it.

So... let see what to cook for him which is fast and doesn't require much washing.

Fried eggs & Steamed Beancurd with Dried Prawns ??? Yeah... going to cook for him this two dish. Hope this can satisfied his dinner !

I fried 2 eggs for him and then steamed a box of silken beancurd with some crispy dried prawns on top of it.

What you need is :

Ingredients :

1 box of silken tofu

1 tbsp dried prawns

1 tbsp sliced shallots

2 tbsps oil

Sauce ingredients :

1 tbsp oyster sauce

1 tbsp soya sauce

1 tsp sugar

A dash of pepper

2 tbsps water

Method :

1. Steam beancurd at high heat for 5 minutes. Remove and pour away the excess water.

2. Heat up the oil and deep fry the dried prawns till crispy. Drain and set aside.

3. Then deep dry the shallots till crispy. Drain and set aside.

4. Pour the sauce ingredients over the pan and bring to boil.

5. Pour over beancurd and sprinkle with crispy dried prawns and shallots.

Fried Crispy & Fragrant Homemade Beancurd

Here is another recipe idea on how to utilize my homemade beancurd. It is a hits for my kids and dearie Suki and they love it so much and it is so yummy. This is another succesful recipe of mine and hubby Suki gives me both his thumbs up for this and request I make this again.

Usually when we go to the restaurant they will have this speciality fried bencurd and they called it ' Fried Crispy and Fragrant Beancurd' and here is my version :

Ingredients :

1 bowl of homemade beancurd

150gm fish paste

1 egg

2 tbsp crispy dried squids, chopped finely

1/2 cup of carrot, chopped finely

1 tsp salt and a dash of pepper

Cornflour for coating

Oil for deep frying

Method :

1. Mashed the beancurd till fine. Add in the remainig ingredients and mix until well combined.

2. Pour mixture into a greased tray and steam at medium for 20 minutes or until cooked.

3. Remove and leave to cool before cutting into small pieces.

4. Heat up oil for deep frying.

5. Coat beancurd in corn flour and deep fry till golden brown. Dish and drain off the excess oil.

6. Serve with Thai chilli sauce and mayonaise

Note :

1. You can add in some chopped coriander leaves but because of hubby Suki didn't like this smelly herbs I omit it out.

2. As for the crispy dried squids, I used 'tiu pin' and I BBQ it over the stove and chopped finely.

Homemade Beancurd with Oyster Sauce

I used half of my homemade beancurd to cook with oyster sauce. Here is the recipe for you to try out today.

Ingredients :

Homemade beancurd , cut into small pieces

Oil for deep frying

Some chopped garlic

1 tbsp oyster sauce

1 tbsp light soya sauce

Dash of pepper and chicken stock granules

1 cup of water

Cornstarch for thickening

Method :

1. Deep-fry beancurd in hot oil until golden brown. Dish and drain in serving plate.

2. Heat up 1 tsp of oil and saute chopped garlic till fragrant. Add in water and the rest of the seasoning ingredients and cook for 2 minutes.

3. Thicken with cornflour and pour over the fried beancurd.

Note : You can add some sweet gourd if you want.

Homemade Beancurd

I have been doing quite a fair bit of cooking this few days due to the holidays and I have been exploring in how to make my own egg beancurd using soya bean milk. I used to buy the silken tofu packed in a square box almost every week from the supermarket. So I was telling hubby Suki why not I try to make my own beancurd which I think is more healthy cos it minus the preservative they added in the tofu.

Went to the wet market and bought one packet of soya bean milk ( without sugar ) and here I go to try out my own homemade beancurd at home.

What you need is :

Ingredients :

500ml soya bean milk

4 eggs , beaten

1/2 tsp salt

A dash of pepper and chicken stock granules

Method :

1. Combine all ingredients and mix well.

2. Pour mixture into a bowl.

3. Bring water to boil then lower the heat and steam for 10 minutes or until set. Remove and let it cool.

Note :

1. I am using my National Rice Cooker to steam the beancurd. My 1st attempt failed cos I steam too long ( about 15 minutes at high heat ) and the texture of the beancurd is not smooth.

2. My 2nd attempt I try to steam at low heat for about 8 minutes and let the mixture set in the rice cooker for another 2 minutes and the result is ----> smooth and silky beancurd.

3. Homemade beancurd can be used to prepare steamed beancurd with shallot oil or oyster sauce, or deep fry crispy and fragrant beancurd or you can use it for beancurd seafood soup.