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Pork Stuffed Tofu In Tomato Sauce

Posted on 23 Dec, 2020
Pork Stuffed Tofu In Tomato Sauce

Tag Line: This dish is easy-to-made side and ideal for family meals. It is made by stuffing pork, mushroom in tofu and then braising in tomato sauce which goes perfectly with steamed rice.

Prep time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Serves: 4

1. Put the black fungus in warm water for 10 minuntes to hydrate. Chop into small pieces.

2. Chop onion and mince garlic and eschalot finely . Dice tomato.

3. Marinate pork mixture : add pork mince, eschalot, 1/2 garlic, salt, pepper, black fungus together and mix until combined. Marinate for 30 minutes.

4. Slice tofu in half to make a small pocket and slowly stuff the marinated pork in the tofu.

5. Place tofu into steamer and steam for 5-7 minutes.

6. In a pan or wok, add oil bring to medium heat.  Add garlic and onion and cook fry until frangant. Add tomato paste and cook it down, add the diced tomatoes until combined.

7.  Add water, fish sauce, salt, sugar, chicken powder to sauce. Bring sauce to boil, add tofu and reduce the heat to simmer until pork stuffing mixture is  cooked and sauce is reduced.

8. Serve with steamed rice.

Stuffed Bitter Melon Soup

Posted on 01 Dec, 2020
Stuffed Bitter Melon Soup

Prep time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour and 25 minutes

Serves: 4

1. Soak dried fungus in hot water and mung bean thread in warm water for 10 minutes. Rinse and drain them.  Cut dried black fungus and mung bean thread into small pieces.

2. Finely chop garlic and the white part of the shallots. Slice green part of shallots and coriander for garnish set aside.

3. Cut off the two ends of bitter melon and discard. Cut bittermelon into 5-6cm thick slices and use a small spoon to remove seeds.

4. Chop the pork bones into small pieces. Bring a pot to boil. Add a large pinch of salt. Add the pork soft bone and cook for about 5 minutes to remove all the impurities (this will keep the stock clear). Rinse the bones under cold running water until water runs clear and then drain it.            

5. Marinate the bones with 1/2 tbsp fish sauce, pepper and 1/2 tsp white part of shallots and 1/2 tsp garlic for at least 30 minutes.

6. (Meat Filling) In a large bowl, add pork mince, fish paste, eschalots, 1/2 the garlic and white part of shallots, 1/2 tsp salt, 1/4 pepper, 1/2 tbsp fish sauce, 1/2 tbsp sugar, black fungus  and vermicilli together. Mix well with your hand (this will make the mixture become chewy and have greaat texture). Marinate for 30 minutes.

7. Use a small spoon to stuff the filling into each bitter melon ring. Any left over filling can be rounded into small meat balls.

8. In a medium pot on high heat, add oil and remaining garlic and white part of shallots and fry until fragrant. Add the marinated pork soft bone and stir evenly. Cook for about 1-2 minutes then add water into the pot. Bring to boil and place the stuffed bitter melon and meat balls in. Add remaining raw sugar, fish sauce, salt, pork seasoning powder then cover pot with a lid, simmer on medium low for about 45 minutes or until the stuffed bitter melon are tender.

9. Place soup into a bowl and sprinkle the top with shallots, coriander and some pepper.

10. Serve with rice and main dish.

Stir Fried Squid With Vegetables

Posted on 01 Dec, 2020
Stir Fried Squid With Vegetables

Prep time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serves: 4

1. Prepare the squid: Remove the head to detach from the body, pull out the quill and remove the outer skin. Be careful not to break the ink pocket and the eyes.  Clean the squid by placing them in a medium size bowl and massaging salt on them throughly. Rinse and drain. This will get rid of any fishy smells. Cut the squid into rings.

2. Cut pineapple, tomato, brown onion, cucumber into bite-size pieces and chinese celery into 4cm long pieces. Finely chop garlic.

3. In a small pot, add some water in and bring to a boil. Add the squid and pinch of salt, cook for 2 minutes. Rinse the squid under cold water and then drain it.                  

4. In large wok over medium high heat, add oil. Once oil is hot, add garlic and fry until fragrant. Add tomato and cucumber and stir well for 1-2 minutes until they are cooked but still crunchy. Then add squid and pineapple, chinese celery and brown onion. Season with fish sauce, salt and chicken powder.

5. Tranfer to a serving plate and sprinkle the top with some pepper. Serve with rice.