Archive for August, 2009

Stir-fry Tofu with Capsicum and Wolfberries

Wolfberries is one of my favorite ingredients. I like to use them in herbal soups, vegetarian dishes, rice congee (porridge) and other dishes. It adds a delicate sweetness and flavor. It is also known to have powerful antioxidants and the Chinese believe that it is good for improving eyesight.

The tofu puffs used here are firmer in texture than the ones which have a hollow center. These are usually cut into half and they soak up the flavor of your dish for a tastier meal.

Ingredients

• 8 to 10 pcs fried tofu puffs
• 1 yellow capsicum, sliced.
• 1 tbsp dried wolfberries (soak in water until soft)
• 2 pips garlic, chopped
• cooking oil
• 1/2 tbsp soy sauce (or to taste)
• 4 to 5 tbsp of water
• salt, sugar (amount according to taste)
• 1 tsp sesame oil (optional)

Method

• Soak the tofu puffs in hot water briefly to remove excess oil and then cut into half.
• Heat 1 tbsp cooking oil, add in garlic and fry till fragrant.
• Add in capsicum slices and wolfberries and stir fry for a short while.
• Then add in tofu, followed by soy sauce, salt and sugar. Stir fry.
• Add in water and simmer for a very short while.
• Add in sesame oil.
• Dish up and serve hot with rice.

Ingredients

• 2 whole chicken legs
• 2 sprigs fresh rosemary
• 2 tbsp djion mustard
• 1/2 tbsp brown sugar
• olive oil
• black pepper
• salt

Method

1. Mix all the ingredients and rub on chicken legs and marinade overnight or for at least 2 hours.
2. Line baking tray with foil. Place chicken legs on the tray and grill. Half way through grilling, baste with marinade. Grill until brown . Just before taking chicken out, baste with marinade again. Cook for another 1-2 mins.
3. Serve with pasta or rice.

I like to grill my food because it’s healthier and keeps the kitchen cleaner compared with frying.

Ingredients

• 250gm salmon
• salt
• 6 pics garlic (fried in oil until brown and fragrance)
• olive oil
• 1 lemon (optional)

For Marinade

• 1 tsbp ginger juice
• 1 1/2 tbsp Kikoman teriyaki sauce (garlic roasted)
• olive oil

Method

1. Rub salt on salmon.
2. Mix teriyaki sauce with ginger juice and olive oil. Marinade salmon with sauce for at least 1/2 an hour.
3. Line baking tin with baking foil. Pour some oil on the tin and place the salmon on it.
4. Grill salmon until brown.
5. When salmon is ready, brush it with basting sauce.
6. Serve with roasted garlic and lemon juice.

Basting Marinade

• 1 1/2 tbsp Kikoman teriyaki sauce (garlic roasted)
• 1 tbsp honey
• 1 to 2 tbsp olive oil
• 1 tsp sesame oil

Mix together honey, olive oil, sesame oil and teriyaki sauce. Brush sauce mixture on salmon.