Look at how classy this tofu recipe turned out. Doesn't it look perfect for your Chinese New Year Reunion Dinner? Although we used silken tofu in this video but we think the tofu will taste a lot better if egg tofu is used. Wanna know how to make your own egg tofu from scratch? Simply follow the recipe here to see how to make your own tofu at home https://youtu.be/M1yQ8-w2Hs8 but please omit the spinach and voila!
See the ingredient list below for your easy reference.
Before we go on, we would like to give special thanks to Shogun by La Gourmet for letting us try their super good non-stick pan. The coating on the pan is granite which we think makes the pan super durable.
If you like to buy products from Shogun by La Gourmet, head up to Robinsons, Tangs, Metro, Takashimaya, OG, BHG etc in Singapore to get one for yourself or your loved ones. Those staying in Malaysia can also get the pan from most leading departmental stores in the country.
Hope you can recreate this easy recipe in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Makes 26 pieces of tofu (only 12 were used in 1 serving)
2 silken tofu (600g in total)
(highly recommended to use egg tofu instead)
150g of prawns - deshelled & deveined
1 teaspoon of salt
1 teaspoon of chicken stock powder
1 egg
3 teaspoons of cornflour
A few dashes of white pepper
Also prepare a few porcelain spoons & some cooking oil
Steam tofu mix for 8 mins. After steaming, you can use the tofu as is or deep-fry per your personal preference. If you would like to deep-fry the tofu, coat them with cornflour before frying. Remember to let the coated tofu rest for about 15 mins before frying.
Other ingredients
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180g of long beans
Sauce Ingredients
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This is only for 1 serving as seen in the picture
Some cooking oil
4 cloves of chopped garlic
30g of scallops soaked in 1 cup of hot water
1 tablespoon of oyster sauce
1/4 teaspoon of sugar
A few dashes of white pepper
1/2 tablespoon of dark soy sauce
Some cornstarch solution
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
1 teaspoon of sesame oil
Note: if the sauce becomes a little too dry, add some water. Roland added some water as seen in the video.
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If you like this recipe, you might like these too:
Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI
Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
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how long to steam egg tofu 在 ochikeron Youtube 的最讚貼文
Sukiyaki is traditional and popular Japanese hot pot (nabemono) cooked with thinly sliced beef and some vegetables in soy based broth. It is usually cooked at the table and dipped into beaten fresh raw eggs to eat.
Of course, you can make it with chicken or pork but beef is the best!
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Sukiyaki (Japanese Nabe Hot Pot)
Difficulty: Easy
Time: 30min
Number of servings: 4
Ingredients:
400g (0.8lb.) thinly sliced beef
1 yaki-dofu (grilled tofu)
8 musubi shirataki (bundles of translucent konnyaku noodles)
4 shiitake mushroom
3 long green onion
1 chikuwabu (chikuwa shaped dumpling)
200g (0.4lb.) shungiku (garland chrysanthemum)
beef fat (or cooking oil)
warishita (sukiyaki sauce) seasonings
* 100cc kombu broth (or water)
* 100cc sake
* 100cc mirin (sweet sake)
* 100cc soy sauce
* 3-4 tbsp. sugar
udon noodles if desired
fresh raw eggs if desired
Directions:
1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to remove dirt. Remove stems and decorative cut shiitake mushrooms. Slice long green onion diagonally into 7cm (2.5inches) pieces. Cut chikuwabu diagonally into bite-sized pieces. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally.
2. Melt beef fat in Nabe (large casserole pan) and move around to oil the entire base. Cook few slices of long green onion, shiitake scraps, and shungiku stalks, add beef, sprinkle a bit of sugar and sake from warishita seasonings, cover and steam until half-cooked (about 3 minutes on medium). Then remove the beef and set aside.
3. Add the rest of warishita (sukiyaki sauce) seasonings and vegetables, and simmer until almost done (about 5 minutes on medium). Then put back the beef and simmer until everything is done (about 5 minutes on medium). If desired, dip sukiyaki into beaten fresh raw eggs to eat!
You can add udon if desired. It goes great with Sukiyaki!
The next day, you can simmer the leftover broth with beaten eggs and make rice bowls. yummy!!!
レシピ(日本語)
http://cooklabo.blogspot.jp/2012/03/blog-post_22.html
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I don't like raw egg, though...
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