About Me

My photo
I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Thursday, May 3, 2012

STEAM TOFU

STEAM TOFU

4-5 pieces soft tofu
1 tbsp sesame oil
1/2 oil
500ml water
(A)
3cm knot galangal(lengkuas), lightly smashed
6cm cinnamon stick
2 star anise
5 cloves
6 garlic,smashed
3 stalks spring onions,lightly smashed
(B)
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp vinegar
50gm rock sugar
1/2 tsp pepper powder
1 tsp chicken stock powder

(C) For thickening
1 tbsp corn flour
1 tbsp water

For garnish
Spring onion finely cut
1 red chili finely cut

1. Heat oil and sesame oil in a pan. Add in A fry until fragrant. pour in the water and B . bring to a boil then reduce the heat and simmer for 30 mints.
2. Place the tofu in a bowl. Pour in the cooked sauce and steam the tofu for 30 mints. Carefully remove the tofu out onto a serving platter. Make a crisscross cut on the tofu
3. Bring the sauce to boil and add C stir well. Pour the sauce over the tofu and serve with the sprinkling of cut spring onions and chili serve hot with rice.

No comments:

Post a Comment