Japanese Tofu Stirfry

A perennial Chinese favorite. Healthy and simply yummy.

Serving size: 2-4 portions served with rice

Ingredients:

• 2 Japanese egg tofu
• 200gm minced meat (chicken or pork works)
  
• 5 dried Shitake mushrooms
• Carrot
• Oyster sauce & soya sauce
• Corn flour
• Salt & pepper
• Bruised garlic
• Cooking oil (extra for shallow frying)
  

How to make?

Preparation:

1. Soak mushroom in water until soft. Cut into cubes. Retain water for use as gravy base.
2. Skin carrot and cut into cubes.
3. Add salt, pepper and corn flour to minced meat.
4. Cut tofu into bite size slices.
5. Add corn flour, salt, oyster sauce and soya sauce to earlier retained water.

Cooking the ingredients:

1. Shallow fry tofu slices until golden. Sieve dry excess oil and place on serving plate.
2. Fry bruised garlic until fragrant, add in minced meat, mushroom and carrot cubes.
3. Pour in the mixture of condiments and sauces to make a thick gravy.
   
4. When it is done, pour over tofu, then serve.

Bon Appetit

Sarawak Laksa

This is one of the most popular street foods available throughout Malaysia. Great for breakfast and lunch. Undoubtedly one of the best is the Sarawak version of the Laksa. It is spicier and that much more oomph in taste.

The secret to a fantastic Sarawak Laksa is to make the stock as concentrated as possible. This can be diluted to taste before serving.

Serving size: 2 portions

Ingredients

• 2 tablespoons of Sarawak Laksa paste
  
• 1 packet of "santan" (coconut milk)
  
• 2 portions of "bee-hoon" (rice vermicelli)
• 100g chicken breast on chicken carcass
  
• 10 prawns
  
• 20g beansprouts
  
• 1 egg
  
• A few stalks of "wan-sui" (chinese parsley)
• 2 limes and 1 tablespoon of "sambal balacan" (prawn paste)

How to make?

Cooking the ingredients:

1. Boil chicken breast on carcass in 500ml of water with chicken stock.
2. When chicken breast ready, debone breast. Replace the bones back into the stock. When cool, tear breast into shreds.
   
3. Put in prawns and removed shells after cooked. Let prawn shells boil with chicken bones.
   
4. When stock boils, remove all contents and add Laksa paste
5. Mix santan with 250ml water and add to stock. Salt and Ajinomoto to taste. (Laksa sauce ready)
   
6. Fry salted beaten egg over pan and cut in slices.
7. Soften bee-hoon in boiling water. Sieve dry. Do the same with the beansprouts.
   

Serving:

1. Place bee-hoon in serving bowls.
2. Top with beansprouts, chicken strips, egg slices.
   
3. Dilute Laksa sauce to taste and pour into bowls to cover contents.
4. Garnish with wan-sui, lime and sambal balacan.

Enjoy!