Tofu with Black Fungus and Bamboo Shoot

Tofu with Black Fungus and Bamboo Shoot. To Pinoys there are not many ways to cook tofu or tokwa. In contrast to the Chinese they have countless ways to cook tofu. In fact my tofu dish is something I replicate from a dish I just recently had from one of the Chinese restaurant here. The dish can be cooked with out the pork for those who are vegetarian. I used moderately firm tofu but a silken tofu can also be used, but it has to be stirred extra gently to avoid crumbling of the delicate tofu. The black fungus I used are already cut into strips which save a lot of time and also gives a uniform size of the strips. The dried red chili can be substituted with fresh one, but I prefer the dried chili. The bamboo shoots are in can, again it save time pre-cooking. All the ingredients should be available in any Asian store where ever you might be. Here is the recipe, enjoy.

Ingredients:

2 blocks (600 grams) firm or silken tofu, cut into thick strips or cube
1 cup pork cut into thin strips
1 cup black fungus, tenga ng daga, soaked, cut into strips
1 cup bamboo shoots, cooked, cut into strips
3-4 stalks big spring onions or leeks, sliced diagonally
1/2 head garlic, chopped
2 thumb size ginger cut into strips
3-5 pieces dried red chili, soaked
1/2 cup black bean sauce
1/4 cup oyster sauce
2 tbsp. hot chili sauce
3 tbsp soy sauce
1/4 cup cornstarch
salt and pepper
cooking oil



Cooking procedure:

In a wok sauté garlic and ginger, add in dried chili and stir cook until fragrant. Add in pork and continue to stir cook for 2 to 3 minutes or until pork change color . Add in soy sauce, black bean sauce, chili sauce and oyster sauce, stir cook for another 2 to 3 minutes. Add 1 cup of water and let boil, add in black fungus and bamboo shoots simmer for 3 to 5 minutes. Now add in tofu, gently stirring continue to simmer for 2 to 3 minutes. Add in leeks and season with salt and pepper to taste. Thicken sauce with cornstarch dissolve in 1/4 cup of water, cook for another minute. Serve.


See other tofu recipes:
Mapo Tofu
Tokwa at Baboy
Paksiw na Tokwa at Baboy
Fish & Tofu with Tausi
Tokwa at Isda
Asparagus with Tofu
Guinisang Togue with Tokwa
Sitaw at Tokwa

Sweet and Sour Shrimps

Sweet and Sour Shrimps. Here is a special sweet and sour shrimp using plum sauce. Plum sauce is a sweet and sour condiment popularly used in Chinese cooking. Don’t be discourage by the long list of ingredients, the recipe is fairly easy. The only hard part is the ingredients are to be cook in stages. The shrimp has to be deep fried separately, the vegetables has to be stir cook separately so with the sauce and in the final stage all the ingredients are then stir cook together. I would suggest that the shrimps are just moderately coated with the cornstarch mixture, a thin coating is necessary to make the shell extra crispy when fried. The reason is the sauce is so delicious that you will be tempted to eat the shell. Okey here is the recipe.

Ingredients:

1/2 kilo medium size shrimp, whiskers and horn trimmed
1 small size red bell pepper, cut into diagonal strips
1 small size green bell pepper, cut into diagonal strips
1 medium size white onion, cut into large wedges
3-4 stalk large spring onions, cut into diagonal thin slices
2 thumb size ginger, cut into thin strips
1/2 head garlic, finely chopped
1/4 cup plum sauce
1/4 cup tomato sauce
1/4 sweet chili sauce
2 tbsp. oyster sauce
1 tbsp. Worcestershire sauce
2 tbsp. white balsamic vinegar
2 tbsp. soy sauce
1/4 cup sugar
1 cup cornstarch
salt and pepper
cooking oil



Cooking procedure:

In a large bowl mix 3/4 cup of cornstarch with a dash salt and pepper, toss in the shrimp until uniformly coated with the mixture, set aside and let stand for 10 to 15 minutes. In a separate bowl mix plum sauce, tomato sauce, sweet chili sauce, oyster sauce, Worcestershire sauce, white balsamic vinegar, soy sauce, sugar and 1 to 1 1/2 cups of water set aside. In a deep frying pan, deep fry at high heat shrimp in batches for 1 to 2 minutes or until shells are crispy, drain excess oil in kitchen paper towels, keep aside. I a wok sauté garlic and ginger until fragrant. Stir in onion, bell pepper, spring onion and stir cook for 2 to 3 minutes or until vegetables are just half cooked. Remove from wok and keep aside. Using same wok pour in the sauce mixture let boil and simmer for 1 to 2 minutes, thicken sauce with the remaining 1/4 cup of cornstarch diluted in 1/2 cup of water. Now add in the fried shrimps and vegetables, stir cook for another minute or until the shrimps are uniformly coated with the sauce. Serve with steam rice.


See other related shrimp recipes:
Crispy Garlic Prawns
Guinataang Hipon
Guinataang Hipon Tabang
Halabos na Hipon
Shrimp Cocktail
Ukoy, Shrimp Fritter

See other sweet and sour recipes:
Sweet and Sour Pork and Chicken
Escabecheng Talakitok
Escabecheng Tanguige
Sweet And Sour Maya Maya
Sweet and Sour Tasmanian Salmon

Asparagus and Mushroom Spaghetti in White Sauce

Asparagus and Mushroom Spaghetti in White Sauce is a vegetarian spaghetti in white sauce that is not only yummy but nutritious as well. I am fascinated by the abundance of mushrooms in the fresh vegetable section at Woolworths Supermarket. The sight of those fresh button mushrooms that occupy a large section of the vegetable racks always make me think of what dish I could make out of them. Today I decided to make a spaghetti dish in white sauce with assorted mushrooms. I wanted a variety on the type of fresh mushrooms so I used button, oyster and shitake mushrooms. To liven up the colours and flavours I added grilled bell pepper and asparagus. For the white sauce I just used sour cream and some white wine. Here is the vegetarian Asparagus and Mushroom Spaghetti in White Sauce recipe.

Ingredients:

500 grams spaghetti cooked as per package directions
200 grams fresh button mushrooms, sliced
150 grams fresh oyster mushrooms cut to pieces
100 grams fresh shitake mushrooms cut to pieces
1 medium size bell pepper, grilled cut into wide strips
1 bundle asparagus, grilled cut into 2” length
1/2 head garlic chopped
1 medium size onion, chopped
2-3 stalks fresh oregano, finely chopped
2-3 stalks fresh parsley, finely chopped
2-3 stalks fresh basil, finely chopped
1/4 cup white wine
1 cup sour cream
salt and pepper
olive oil



Cooking procedure:

In a large deep frying pan heat olive oil, add in garlic and onion and stir cook until fragrant. Add in mushrooms and stir cook for a minute, now add in the white wine, oregano, parsley and basil and continue to stir cook for 2-3 minutes until mushroom start to render its juices. Add in the sour cream, asparagus and bell pepper, stirring occasionally cook for another 2-3 minutes and until the sauce is smoothly blended. Toss in the cooked spaghetti and continue to cook for 1 to 2 minutes. Season with salt and pepper to taste. Serve.


See other spaghetti recipes:
Pili Nut Pesto Spaghetti with Chicken Barbecue
Pinoy Spaghetti
Pinoy Spaghetti Longganisa
Spaghetti Marinara
Spaghetti with Halaan
Spaghetti with Clam and Shrimp in White Sauce
Spaghetti with Fried Sardines in Hot and Spicy Sauce
Tuna Carbonara

Seafood Lomi

Seafood Lomi. This is now my third lomi recipe, The first, pansit lomi recipe using the instant lomi noodles and second special lomi uses local squid ball and kekiam. For my lomi seafood version I used fresh mixed seafoods which are readily available here, fish balls and fish cake that are available in Asian stores. These fish balls are firm compared to the local fish balls and squid ball that are sold in Metro Manila when boiled it crumbles and disintegrate. If you are from Manila there are however imported fish balls like the Toto brand but of course it cost more. I could not find a similar Pinoy fresh lomi noodles so I used the fresh Hokien noodles which are readily available in most supermarket here. Cooking is basically the same on my special lomi recipe.

Ingredients:

250 grams fresh lomi noodles or thick Hokien noodles
1 cup fresh mixed seafoods
12 pcs. fish balls
1cup fish cake, cut into small slice
1 small size carrot, cut into strips
1/2 head garlic, chopped
1 small size onion, chopped
3-4 stalks Chinese parsley, chopped
2 cups napa cabbage, shredded
1 tsp hoisin sauce
1/4 cup cornstarch
3 medium size egg, beaten
2 tbsp. patis
salt and pepper
cooking oil



Cooking procedure:

Soak lomi noodles in hot water for 3 to 5 minutes, drain keep aside. In a deep pan sauté garlic and onion, add in mixed seafood and patis, stir cook for 2-3 minutes, remove from pan and keep aside. On same pan pour in 6 to 8 cups of water and bring to a boil, add fresh lomi noodles, fish balls, fish cakes and simmer, for 10-15 minutes or until lomi noodles are soft but firm and fish balls and cakes floats. Add in hoisin sauce, stir cooked seafood, vegetables and Chinese parsley, cook for another 2-3 minutes. Season with salt and pepper and thicken broth with cornstarch diluted in 1/2 cup of water. Pour in the beaten egg in a thin stream, stirring continuously. Cook for another minute. Serve hot.


See other lomi recipe:
Special Lomi
Pansit Lomi

Seafood Hokien Noodles Stirfry

Seafood Hokien Noodles Stirfry. Fresh Hokien noodles is always available in most Australian supermarket. It is one of the more popular type of Chinese noodles, it is usually cooked stirfry with medley of fresh vegetables by Chinese take away food shops and restaurants. This seafood version of Hokien mee or noodles stirfry is easy to prepare, I just used mixed seafoods that are available fresh in supermarket and those prepacked mixed stirfry vegetables. Saves time not to mention savings in term of cost. Should you can’t find them in your location then, there is no other choice but to source the seafoods and vegetables individually which is of course cost more. Here is how I cooked my version of Seafood Hokien Noodles Stirfry, enjoy.

Ingredients:

1 pack, 440 grams thick fresh Hokien noodles
250 grams mixed stirfry vegetables
150 grams mixed seafood
1 thumb size ginger, cut into thin strips
1 medium size onion, chopped
1/2 head garlic, chopped
1-2 pieces long red or green chilli, sliced
2-3 tbsp hoisin sauce
2-3 tbsp. sweet chili sauce
1/4 cup soy sauce
salt and pepper
cooking oil



Cooking Procedure:

Soak Hokien noodles in hot water for 3 to 5 minutes, drain keep aside. In a wok sauté garlic, ginger and onion until fragrant, stir in the seafoods and stir cook for 2 to 3 minutes or until seafoods are just cook, remove from wok and keep aside. On same wok add in 3/4 cup of water brings to a boil, add in hoisin sauce, sweet chilli sauce and sliced chili. Stir in Hokien noodles, stir cook for 8 to 10 minutes or until noodles are cooked, do not over cook. Now add in the seafoods and vegetables stir cook for another 1 to 2 minutes. Season with salt and pepper to taste. Serve immediately.



See related noodle sirfry recipes:
Egg Noodles with Mushroom
Bam-e, Pansit Bisaya
Pansit Guisado (Bihon, Canton and Mixed)
Pansit Bihon Seafood
Pansit Lucban Hab-hab
Pansit Miki Guisado
Pansit Sotanghon with Togue Guisado
Pinoy Style Pad Thai

Sinabawan nga Isda

Sinabawan nga Isda is similar or even referred to as tinowa or tinolang isda. The only difference from my previous tinowang isda recipe in my sinabawan nga isda the lemongrass is omitted. The recipe is down to earth simple, fish boiled with ginger, onion, tomato and spring onions or leeks and seasoned only with salt. The addition of spring onions or leeks is the secret of the dish it adds the fresh aroma of the fish soup. For this recipe used tangigue steak slices but any white fish will do. Here’s how I cooked my sinabawan nga isdang tangigue.

Ingredients:

1/2 kilo king fish steak slices
1 medium size onion, quartered
2 medium size tomato, quartered
2 thumb size ginger, sliced
1 bundle spring onion or leek, cut into 2” length
2-3 green chili
salt

Cooking procedure:



In a medium size pot boil 3 to 4 cups of water. Add in ginger, onion and tomato and simmer for 2 to 3 minutes or until tomatoes start to crumble. Now add in the fish, green chili and leeks, continue to simmer for another 2 to 3 minutes or until the fish color turns to opaque white, do not overcook. Season with salt to taste. Serve steaming hot.

See other related fish soup recipe:

Pinoy Mixed Seafood Soup
Tinowang Buntot ng Malasugi
Tinowang Tanguige
Tinowang Isda
Sinigang na Malasugi sa Kamatis
Sinigang na Ulo ng Salmon
Sinigang na Isda sa Miso (Ulo ng Talakitok)
Sinigang na Bangus sa Santol
Sinigang na Isda (Ulo ng Lapu Lapu)
Sinigang na Bangus sa Bayabas

Shrimp Cocktail

Shrimp Cocktail. Have you wonder if you could also make those shrimp cocktails served as an appetizer at fancy restaurants? There is actually no special about the way it is made except perhaps the way it is served, they are usually served in glasses where the shrimps are intricately arrange around the edges of the serving glasses. Today I would like to share a simple shrimp cocktail that can be prepared by anybody. The sauce is just made up of ordinary mixture of tomato ketchup, sweet chili sauce or ketchup, mayonnaise and some lemon juice and some herbs if you have them.

Ingredients:

250 grams cooked medium sized shrimps, shelled
1/2 cup mayonnaise
1/4 cup tomato sauce/ketchup
1/4 cup sweet chili sauce/ketchup
1 tbsp. lemon juice
2-3 stalk parsley, finely chopped
lettuce, sliced tomato and onion as serving garnishing



Method:

In a medium size bowl mix thoroughly all the ingredients except the shrimps until fully blended, add in the shrimp and toss until the shrimp are fully coated with the sauce. Place in a refrigerator to chill until ready to serve. To serve, in a serving platter place a bed of lettuce. Arrange the shrimp cocktail and pour sauce over. Garnish with sliced tomatoes and onions.

Tuna Steak with Butter Garlic and Parsley Sauce

Tuna Steak with Butter Garlic and Parsley Sauce. This time of the year Catholic Christian are celebrating the Lenten Season. Traditionally Pinoy’s celebrate The Holy Week with abstinence of meat specifically on the Good Friday. There are a number of fish and sea food dishes on the archive should you are looking for something to cook this Holy Week. Today I am posting a special fish dish that I have prepared the other day. I was at the fish market and I just couldn’t resist those fresh full sized tuna steak. I just pan grill the tuna steak with a non steak pan. It would have been better if I had a griller. Tuna are supposed to be cooked quickly, overcooking it will render it hard and dry. So it is best to just quickly sear the tuna they are fresh any way. Here is how I cooked it.

Ingredients:

1 kilo tuna steak, about 3 slices.
salt and pepper
1 piece lemon
1 tablespoon butter
1/2 cup butter
1/2 head garlic, minced
1 small bundle parsley, chopped finely



Cooking procedure:

In a pan stir-fry garlic until fragrant. Add in parsley and stir cook for another minute. Now place the butter in the pan and allow to melt in moderate heat stirring occasionally. Pour the melted sauce in a plastic container and place in the freezer to allow the sauce to solidify. Rub salt and pepper on the tuna slices and drizzle with lemon juice let stand to marinate for at least 15 minutes. In a nonstick pan melt 1 tbsp butter and pan grill the tuna slices one by one for 2-3 minutes each side at moderate heat. Place in a serving platter. Top with a scoop of semi solidified butter garlic and parsley sauce over the tuna steak and serve.


See other Lenten Season recipes: