Mapo Tofu (麻婆豆腐)

 

Ingredients:

500 g soft tofu, cubed

250 g ground meat (pork or beef or mix)

3 tbsp chili bean paste

1½ tbsp fermented black bean - garlic sauce (or pure fermented black bean sauce)

1½ tsp sichuan peppercorn

3 slices fresh ginger

2 glove garlic

1½ tbsp light soy sauce

1½ tsp vinegar

1/2 tsp white pepper powder

1/2 tsp sugar

1/4 tsp salt

1/4 cup water/stock

2 tbsp oil

1 tbsp cornstarch in 2 tbsp water

Chopped spring onion for sprinkling 

Method:

In a wok or deep pan, heat oil over medium high heat.

Saute peppercorn till fragrant, remove the peppercorn and reserve the oil.

Add-in garlic and ginger, saute till fragrant and golden brown.

Add-in meat, chili paste and black bean sauce, stir-fry for 1-2 minutes or still meat is seared.

Add-in tofu and gently mix for short while or until the tofu is charred.

Pour-in water, bring to boil and seasoning with soy sauce, vinegar, pepper, sugar and salt.

Reduce heat and simmer for about 10 minutes or until the tofu is cooked thoroughly with occasional stirring.  

Add-in starch solution and gently stir to thicken the gravy (adjust taste accordingly)

Sprinkle-on green onion before dish-up.

Best serve hot immediately with steamed rice.

Lamb/Beef Rendang (Dry Malaysian Meat Curry)

Ingredients:

1 kg lamb/beef, cut into inch cubes
1 tbsp salt
1 tsp pepper

Blend Ingredients

2 lemongrass, sliced (white part only)
10 fresh red chili (add-in some dried chili for better spicy)
1 bulb garlic, chopped
1 knob (1 inch) ginger, sliced
1 knob galangal, sliced
1 knob fresh kunyit/turmeric or 1 tbsp turmeric powder
15 shallots or 4 large red onion, sliced
80 mL water

1/2 cup cooking oil
some turmeric leaf
2 tbsp cumin powder
2 tbsp fennel powder or coriander powder
500 mL thick coconut milk
1 cup water (add more if gravy dried up)
1 cup dry-tossed dessicated coconut
3 tsp salt
1 tsp pepper

Method:

In a large mixing bowl, marinate lamb with salt and pepper for at least 30 minutes; set aside.

Blend together all the blend ingredients with some water to form paste; set aside.

In a wok or pot, dry fry the blended paste over medium heat for about 5 - 10 minute till almost dry with bubble holes.

Pour-in oil and sauce the paste till aroma and separate from oil.

Add-in turmeric leaves, cumin powder and fennel powder, stir to toss for short while.

Pour-in coconut milk and water, bring to boil over high heat.

Add-in meat and bring to boil again (stir-occasionally to avoid burn at the bottom).

Let it stew over low heat for about 30 minutes to reduce the gravy to half.

Stir-in dessicated coconut and continue simmering (stir-occasionally) till gravy is thicken.

Seasoning curry with salt and pepper.

Best serve hot with steamed rice or bread (taste better to cook a night in advance and reheat right before serving).