tofu steak
by Syi Lwin

• 650 g firm tofu
• Dash salt
• Dash pepper
• 1 tbsp flour for dusting
• 2 tbsp vegetable oil
How to Cook
1. Wrap tofu in a cloth and press under 1- 2 kg weight for 20 -30 minutes.
2. Cut in half, then into half thickness.
3. Sprinkle salt and pepper over one side.
4. Coat with flour on all sides.
5. Shake off excess flour
6. Heat oil in a skillet and add tofu. Cook over medium heat
7. Cook on both sides until golden brown
8. Spoon over hot sauce remove from heat. Transfer to a warmed plate and sprinkle with chopped green onion, if desired.

Ingredients for Hot Sauce
• 3 tbsp soy sauce
• 10 g hot green pepper, minced
• 1 tbsp minced green onion
• 1 tsp crushed garlic
• 1 tsp ground chili pepper
• 1 tsp roasted sesame seeds
• 1 tbsp sesame oil
• Dash black pepper
• Chicken powder to taste
• 1 tsp vinegar

How to Cook
1. Put all ingredients in mixing bowl and mix well.
2. Add more or less soy sauce or vinegar or other ingredients to your own taste.


pumpkin Soup With Seafood
by Cho Wutyee

• 1(2 kg) whole pumpkin
• 100g diced prawn
• 100g sliced cuttle Fish
• 50g sliced mushroom
• 1 litres stock (or) water
• 1 egg white
• 1 spring onion (cut into 1cm)
• 1 teaspoon salt
• 1 teaspoon chicken powder
• 1 tablespoon corn starch (or) potato starch (stir with 2 tablespoons water)
How to Cook
1. Cut off the top of the pumpkin (1/4 of entire pumpkin). And dig out the seed then rinse and drain.
2. Steam pumpkin for 30 minutes and set side.
3. Boil water in pot.
4. cuttle fish, prawn until cooked and drain.
5. Boil 1 litres of stock (or) water in pot.
6. When boiled, add mushroom, salt and chicken powder.
7. Add cuttle fish, prawn and spring onion.
8. Bring to a boil before adding potato starch.
9. Add egg white and stir with fork to make white in the surface.
10. Pour soup into the pumpkin and serve well.

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