Remy the mouse & the late Auguste Gusteau, France’s greatest all-time culinary genius, is the author of Anyone Can Cook, the cookbook that inspired Remy to dream of becoming a chef.
One of the slogans that etched deep in my memory bank is "Cooking requires bravery, courage, creativity! It is not for the faint-hearted!"
Man! I never see cooking this way before. Anyway after talking about cooking since 21 Aug I've finally cooked my very first dish after last Sunday.
Ma Po Tou Fu / 麻婆豆腐 (Bean Curd with Chili Sauce)
Why I should cook this:
This is an inexpensive dish that is rich in protein, iron & calcium. The small amount of meat stretches the vegetable protein in the tofu, & adds B vitamins. Although the dish is low in kilocalories & relatively low in fat, it’s quite substantial. Add a light, salt-free soup, a small bowl of rice, & a portion of deep green or yellow-orange vegetable, & you have a well-balanced meal.
Ingredients:
• 4 soft soyabean curd squares (tofu)
• 1T soyabean oil
• 0.5T sesame oil
• 4 shallots, pounded
• 4 cloves garlic, pounded
• 1.25cum piece ginger, pounded
• 150g lean beef, minced
• 1T preserved soyabeans (taucheo),rinsed and pounded
• 4 spring onions, cut
• 2 tsp light soy sauce
• 1 tsp ground Szechuan peppercorns
• 1T Chinese rice wine
• 1T tomato puree
• 2T tomato ketchup
• 2.5 tsp ground red chilli
• 1T dark soya sauce
• 0.5C (125ml) chicken stock
• 4 soft soyabean curd squares (tofu)
• 1T soyabean oil
• 0.5T sesame oil
• 4 shallots, pounded
• 4 cloves garlic, pounded
• 1.25cum piece ginger, pounded
• 150g lean beef, minced
• 1T preserved soyabeans (taucheo),rinsed and pounded
• 4 spring onions, cut
• 2 tsp light soy sauce
• 1 tsp ground Szechuan peppercorns
• 1T Chinese rice wine
• 1T tomato puree
• 2T tomato ketchup
• 2.5 tsp ground red chilli
• 1T dark soya sauce
• 0.5C (125ml) chicken stock
• 1T cornflour
Preparation:
1. Dice the bean curd into 1.5cm cubes, place in a colander in the sink, and allow water to drain off for 30mins
2. Heat the oils in a wok over moderate heat; add the pounded shallots, garlic & ginger, & fry for 30secs. Then add the minced beef & fry until it loses its pink colour. Add the preserved soyabeans and spring onions and stir.
1. Dice the bean curd into 1.5cm cubes, place in a colander in the sink, and allow water to drain off for 30mins
2. Heat the oils in a wok over moderate heat; add the pounded shallots, garlic & ginger, & fry for 30secs. Then add the minced beef & fry until it loses its pink colour. Add the preserved soyabeans and spring onions and stir.
3. Add remaining ingredients except the cornflour paste & bring to a boil. Add the cornflour paste & stir-fry until the sauce is thickened & clear.
Kermit's Learning:
1. Dish must not only taste good but also look good. I cut some ingredients too fine such that only see the tofu at the end.
2. Less ketchup (too sweet), more chilli
*Special thanks to "the complete Asian Health & Diet Cookbook"*
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