Recipe: Mapo Tofu 麻婆豆腐 with Homemade Egg Tofu 自製蛋豆腐

Another 'must keep' recipe. Mapo Tofu 麻婆豆腐 , a very appetising dish to go with rice. Children love it!

Reference: https://youtu.be/W6V0tqqkB4I

Used:

• 1 Tbsp oil (or lard)
• 2 clove garlic + 2 slices ginger + 1 shallot, minced
• 2g minced chili (or 1/4 teaspoon ground Sichuan peppercorns - optional)
• 1 1/2 Tbsp bean paste 豆瓣酱
• 150g diced/ground pork 
• 150g water
• 1/2 Tbsp shaoxing wine
• 1/2 tsp sugar
• 1/8 tsp salt (or 1 Tbsp soy sauce)
• 300-400g fresh tofu or homemade egg tofu, cubed *refer below 
• 1/2 Tbsp tapioca/corn starch + 2 Tbsp water, mix
• 1 stalk spring onion, diced

Method:

1. High heat, add oil and minced garlic/ginger/shallot/chilli, saute till fragrant (about 3 mins).
2. Add bean paste and diced pork, stir fry till cook (about 1 min).
3. Into the wok add water, shaoxing wine, sugar and salt. Bring to boil and simmer for 3 mins. 
4. Add tofu, simmer another 3 mins. 
5. Add starch solution, toss to incorporate. Off heat. 
6. Garnish with spring onion.

*Homemade egg tofu:

• Into a pyrex dish, whisk 225g unsweetened soy milk + 3 large eggs + 1/2 tsp salt till smooth. Steam 10-12 mins. (For firmer tofu, do add a little tapioca/corn starch).

Recipe: Sachima (沙琪玛 Sàqímǎ)

I had fun preparing Sat Ke Mah today! Ooo wow, look at it : )

I love this video. Short and clear https://youtu.be/DxdwXasUCc0

Dough, I used:

• 150g plain flour
• 2 eggs
• 1/3 of 1/8 tsp baking powder
• 1.5 of 1/8 tsp salt
• some tapioca/corn starch for dusting

1. Mix and knead to dough. Rest 20 mins.
2. Dust roller and dough with tapioca starch.
3. Roll dough to think layer (1-2mm).
4. Cut to strips of 5cm x 3mm.
5. Med-high high heat, fry for about 20-30 seconds till slightly brown.

Syrup, I used:

• 80 sugar
• 40g honey, 40g maltose/golden syrup and 10g butter
• 35g water

1. Cook all ingredients over med heat till deep golden colour, about 5-8 mins.
2. Mix syrup with fritters. (I sprinkled some sesame seeds too)
3. Into a baking tin, compress well and cut into serving sizes.

Replicating the texture that we like, I

• Reduced the amount of baking powder.
• Fry the fritters till slightly brown.