Salt & Pepper Tofu

One more simple dish or you may call them as an appetizer...Yes, adapted from one of Rice bowl restaurant which i saw and tried their Salt & Pepper tofu...And quickly try to make it my own...Hemmm...the taste, were tastier than the restaurants dish...My hubby told me so ;p

* Salt & Pepper Tofu *

The Ingredients

• 1 pack Small/Large Silken Tofu ( Shrimp/Egg/Chicken Flavors)
• 2 Tbsp Flour
• 1 Tbsp Rice Flour
• Salt & Pepper to taste
• 1 Stalk Lemongrass, thinly slice the white part
• 1 Large Red Chili, thinly slices
• 2 Cloves Garlic, finely chopped
• Cooking oil

How To Make

1. Cut the tofu about 1 cm apart
2. Cover the tofu surface with mix of Flours, Salt, Pepper. You may also use ready to use flour for fried chicken or tempura. Deep fry until golden colour turn up. Arrange on the plate, quicly pour dash of salt & pepper while it's still warm.
3. Fry the chopped garlic, lemongrass and chili until fragrant. Do not use big heat, so the garlic won't burnt.
4. Pour the fried mix over the tofu. Ready to serve..

Chicken Roll With Sesame Gravy

This is one among the simplest dishes i made...Not only its simplicity but it also taste great! (My hubby always said..."Heemmm, this is nice dear!" ) everytime i put this dish in his plate. For those who don't have much time inthe kitchen, i think this can be added to your recipe box..

* Chicken Roll With Sesame Gravy *

The Ingredients

• 2 Pairs of Chicken Breast (boneless preferable)
• 4 slices of Smoked Ham (Beef/Pork)
• 2 Buttons of Shitake Mushroom, Soak in boiling water until double in size & tender
• 50 gr Green Beans
• 1 Carrot
• 50 gr Baby Corn
• Nylon thread for tying the roll
• 1 Tbsp Chopped Garlic
• 1 Tbsp Corn Flour
• 1 Tsp Sugar
• Dash of Sesame oil
• Water
• Pepper & Salt to taste
• Light Soy Sauce (Optional)

How to Make

1. Pound the Chicken Fillet with Meat Hammer. Just to make the meat tender and easier to roll. Lay upon each fillet with a slice of Ham. Put slice of mushroom, (Not too much, just make single line on the tip of the fillet). Then Roll. Tied neatly with the nylon.
2. Place rolls on a basin or hot proof ceramic plate. Arrange them orderly not stack on each rolls. this is to make the juicy extract can flow out from the rolls perfectly.
3. Stem the green beans, slice the carrots and baby corn then steam or boil in water until just tender. Do not overcooked. It won't look nice if its overcooked.
4. Arrange nicely on a serving plate, Slices of the chicken roll, and steam vegetables.
5. While you steam or boiling the vegetables, prepare the Sesame Sauce. Strain the Chicken Juice extract from the basin. On a medium pan pour a little cooking oil/butter. Stir in chopped garlic, just until fragrant. Pour over the juice, add some water, sugar, salt, pepper to taste. (I use to add a dash of Light soy Sauce, but it's optional). And the last is dash of Sesame oil. Until small bubling emerge, stir in corn flour which you had mix with little water.
6. You may directly pour the sauce over the chicken & vegetable or Put the Sauce on a small bowl. So everbody can arrange their sauce need. Bon a Petit!

EPICURE Patesserie

Poach Pear Tart

Pistachio & Strawberry Ice Cream

Buntut Balado ( Spicy Oxtail in Chilis)

One of My husband's fave dish is oxtail..Normally eat as oxtail soup but i prefer to make them into something spicier and hot. (Poor hubby...he always got his head wet while eating my spicy dish ;p) But, nevertheless...It's clean till bones left..Will share the recipe here, maybe someone wanna try to bring it up in the dining table, good for lunch or dinner...but, never on breakfast, ok?!

Buntut Balado

* Spicy Oxtail in Chilis *

The Ingredients

• 500 Pounds fresh Oxtail


• 250 gr Ground Chilis


• 50 gr Ground Chili Padi


• 3 Kaffir leaves


• 2 pieces cloves


• 1 Tbsp Ground Coriander


• 1 Tbsp Ground Shallot


• 1/2 Tbsp Ground Garlic


• 1 stalk of Lemongrass


• 2 medium Ripe tomatoes


• 1/2 tsp Shrimp paste


• 2 tbsp lime juice


• 100 gr gula melaka ( it may substitute with brown sugar)


• Salt, Pepper to taste


• Cooking oil


• Enough water

How To Make

1. Boil the oxtail in a large pan until all cover with enough water. Strain, then throw the water. Take another amount of water then put the oxtail follow with Corriander, half of Gula melaka, cloves, a little bit of salt. Let the water and all the spices absorb. If the oxtail still hard, bring another water simmer again until its completely tender. Set aside.


2. Prepare the Sambal Balado. Roughly cut the tomatoes. Pound the lemongrass stalk(the white part only) until its bruise. In a medium saucepan. Pour the oil (i suggest quite a lot, since it will bring up the chili taste), follow with Gound shallots & Garlic. Fry them till fragrant but avoid browning. Pour both ground chilis, gula melaka, slices tomatoes, shrimp paste, Kaffir leaves, Lemongrass. Stir untill all mixed well. Give some water bring to simmer. Don't forget to taste. Last, give in the lime juice. ( The Sambal Balado Shall be oily, not watery).


3. While shimmering the sambal balado, Put some cooking oil into a shallow pan. Wait until smoke emerge then deep fry the oxtail, use a big heat so it'll crunchy-dried outside but still tender inside. Don't fry too long, 1 minutes shall be enough.


4. Presentation: In a medium saucer put the Smabal Balado as base cover than place the oxtail to cover the surface. very nice serve with White rice.

Notes: For anyone who can't bare the chilis sensation, they may add more tomatoes. It'll reduce the hot stink.