Thursday, July 30, 2009

101 Simple Salads

Salads are the fastest food to prepare and they are healthful too. Here for you to try them are 101 Simple Salads for the Season.

Hope you are having a wonderful summer!

Wednesday, July 29, 2009

Scrambled Eggs and Beancurd (Tofu)

Here is another recipe for tofu or beancurd that can go very well with rice or rice porridge.

# 200g soft beancurd
# 100g shelled prawns
# 3 tbsp sesame oil
# 1 tsp chopped garlic
# 1 tbsp shredded ginger
# 2 eggs
# 1 tbsp chopped spring onion
# 1 tbsp chopped red chilli
# 1 tbsp chopped coriander leaves

# � tsp salt
# � tsp pepper
# Dash of ground black pepper
# � tsp chicken stock granules

Dice beancurd and drain in a plastic colander until all excess water is completely drained.

Heat sesame oil in a wok and saut� ginger and garlic until lightly golden and fragrant. Add prawns and fry until almost cooked.

Crack in the eggs and add seasoning to mix. Scramble the eggs until cooked through.

Tip off the excess water from the beancurd and add it to the eggs. Toss briefly over high heat until cooked through.

Sprinkle in a dash of ground black pepper and add spring onion, chilli and coriander.

Recipe by Amy Beh of The Star

Spicy Savoury Tofu

Tofu is a healthful food but for some people, it can be rather bland. Here is a recipe for spicy savoury tofu to add zest to a meal.

# 2 pieces soft beancurd
# 1 tsp chopped garlic
# 1 tbsp dried shrimps, coarsely chopped
# Some sesame seeds
# 1 tbsp oil
# 1 tsp sesame oil

Sauce ingredients (combined)
# 2 tbsp Thai sweet chilli sauce
# 2 tbsp tomato sauce
# 2 tbsp chilli sauce
# 1 tbsp HP sauce
# 1 tsp fish sauce
# � tsp sugar
# 1� tbsp water

Cut beancurd into small rectangles and dab each piece with paper towels to remove any water.

Leave aside to air for 10-15 minutes. Deep-fry in hot oil over medium heat until golden brown and crispy. Dish out and set aside.

Heat a nonstick saucepan with oil and sesame oil. Saut� garlic and dried shrimps until fragrant. Pour in the sauce ingredients and bring to a quick boil.

Add the prefried beancurd pieces. Toss and fry until well coated with the sauce.

Dish out and sprinkle with sesame seeds.

Recipe by Amy Beh of The Star