Sharing some asian meals that were very much enjoyed by my family these past few weeks.
CRUNCHY TOFU STEAK AND MUSHROOMS (Source: Yummy Magazine)
- 600 grams firm tofu block, drained and sliced into 16 squares
- 3/4 cup flour, seasoned with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper
- 1 egg, lightly beaten with 2 tablespoons milk or water
- 1 1/2 cups Japanese breadcrumbs
- oil for deep-frying
- For the mushroom sauce
- 3 tablespoons sake
- 3 tablespoons mirin
- 1 1/2 tablespoons light soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 cup chopped onions
- 2 teaspoons minced garlic
- 2 cups chopped fresh mushrooms (shiitake, button, or oyster)
- 1/2 tablespoon cornstarch, dissolved in 1/2 tablespoon water
- salt and pepper to taste
- 3 tablespoons chopped green onions or leeks
- 1 Dredge tofu squares in seasoned flour, dip in egg, then coat with breadcrumbs by gently pressing the tofu for the crumbs to adhere. Deep-fry in hot oil just until golden brown, about 1 to 2 minutes. Drain on paper towels.
- 2 Make the mushroom sauce: Combine sake, mirin, soy sauce, and brown sugar in a small bowl. Set aside.
- 3 In a frying pan or wok, melt the butter and heat the oil. Sauté the onions until translucent. Add garlic and cook until fragrant. Over high heat, add mushrooms and cook until tender, about 2 to 3 minutes. Add the soy sauce mixture and mix well. Add the dissolved cornstarch and let mixture thicken slightly. Season with salt and pepper. Mix well. Add green onions or leeks and give the mixture a quick stir.
4 Arrange tofu squares on a serving dish. Pour mushroom sauce on top. Serve immediately.
PORK TONKATSU, PICKLED CUCUMBERS, VEGETABLES IN DASHI (Japanesefood.com)
4 boneless pork chops
1 large egg, beaten
1/2 - 1 cup panko bread crumbs
1/4 head cabbage, shredded and soaked in cold water
salt and pepper
flour for coating
vegetable oil for frying
Karashi mustard *optional
Cut the edge of pork chops in several places. Season with salt and pepper. Coat pork with flour lightly. Dip the pork in beaten egg. Coat pork with panko and pat well. Heat oil for deep-frying in a deep pan to around 340 degrees F and deep-fry breaded pork for a few minutes. Turn the pork over and fry a few more minutes or until cooked through and browned. Remove pork from the oil and drain on paper towels. Drain shredded cabbage well. Cut each tonkatsu into small pieces and serve on plates with cabbage. Pour some tonkatsu sauce over them before eating. Put some karashi mustard on tonkatsu if you would like.
Slice cucumbers and season with rice vinegar, sugar, salt and pepper. Marinade for a couple of minutes before serving.
Vegetables in Dashi Stock
Cut into serving pieces : Burdock root, carrots, lotus root, daikon, chicken, tofu
Boil konbu in water, then remove konbu. Add dashi granules, sake, mirin and soy sauce, then cook vegetables in stock.
BRAISED ORIENTAL CHICKEN (Source : Yummy Magazine)
Apologies for the photo since that was all that was left. That was for Tim's baon the next day!
3 tablespoons vegetable oil
700 grams chicken pieces (drumstick, thigh, breast, and wing)
For the sauce
1 cup water
2 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
1/2 tablespoon cooking wine
1 piece star anise
2 tablespoons green onions, cut into 1-inch pieces
1 bay leaf
1/2 tablespoon cornstarch, dissolved in 1 tablespoon water
black pepper to taste
8 leaves bok choy
1/4 cup leeks, green part sliced diagonally
1 Heat oil in a large frying pan. Sear the chicken pieces until brown on all sides. Set aside.
2 In a medium stockpot or casserole, combine all the ingredients for the sauce except for the cornstarch, pepper, bok choy, and leeks. Bring to a boil. Add the chicken and cook, covered, over medium heat for 30 minutes or until chicken is fully cooked and tender.
3 Transfer the chicken to a serving dish. Add the dissolved cornstarch to the sauce and let it thicken. Season with pepper. Add the bok choy leaves and leeks. Mix well. Pour sauce over the chicken. Serve with steamed rice.
VIETNAMESE PORK CHOPS
Pork Chops : (Source : Vietworldkitchen.com)
1 pound boneless pork shoulder steak, about 1/2 inch thick
11/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil
1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.
2. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.
3. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.
½ cup water
2 tbsp sugar
1 Persian lime, juiced
2 cloves garlic, finely chopped
2 bird’s eye chilies, seeded & finely chopped
2 tbsp Vietnamese fish sauce
I served this with mixed vegetables and fried rice. Yum!