Sunday, April 23, 2006

Ma Po Tofu

This is my version of Ma Po Tofu. I have been cooking this dish for a long time using some easy to find ingredients. If any of you want the recipe, let me know. However, it won't have the exact measurement since all of my homecook recipes are agar-agar (estimation from experience), but at least you would know what ingredients to use. Even my hubby who normally doesn't like tofu finish this up.


Unknown said...

Ching, the chilli oil looks fiery, is it very spicy?

Anonymous said...

This recipe looks so good! Can you please give me the recipe? Thank you very much!!

Little Corner of Mine said...

Hi Angie,

It does looks fiery isn't it? But it's not because even my daughter can eat it. The chilli that I used for this is sweet instead of spicy because of my daughter.

Hi Ano,

I would give you the spicy version because it's supposed to be a bit spicy.

Ground Pork

Regular Tofu, cubed

2 bunches of spring onions, chopped

Lee Kum Kee black bean in garlic sauce

Ground chilli paste/sambal oelek

A little Soy sauce

A little sugar

Heat oil in a wok, when hot, add in the ground pork. Stir-fry until pork no longer pink, add in the sauce ingredients. Stir-well and add in the tofu. Stir to mix well and lastly add in the spring onions. You can add a little water for some sauce. Serve hot!

It's super easy!

michael edelman said...

This is the chicken soup my mother taught me:

Place an old stewing hen in a pot, and cover with cold water.

Add a couple of onions, a couple of carrots, a couple of parsnips, some parsley root, some fresh dill weed, and maybe a couple teaspoons of salt.

Bring to a boil, lower the heat and simmer for 30-40 minutes. Let cool.

Carefully remove the chicken and place on a baking dish. Put in a hot (400) oven until the skin turns brown.

Strain the soup, skim excess fat, season to taste with salt and pepper. Serve with the cut up chicken.

Little Corner of Mine said...

Thanks for the recipe, michael.