I’m excited to share with you this beautiful recipe, Tofu With Prawns - Steamed And Deep Fried. It is definitely my favourite because I love tofu and prawns. This is a guest post by an awesome food blogger, Ann, popularly known as Anncoo. Ann is from Singapore and has an amazing blog at http://anncoo.blogspot.com which showcases a lot of beautiful home cooked food and bakes. She is very friendly and helpful. It’s just so easy and fun talking to her. It looks as if I have known her for years. Through blogging, I have found a wonderful friend!
It’s really such an honour and a delight to have Ann write this lovely post for me. I have been following her blog for quite a while. Her recipes have never failed to inspire me. Her cooking and baking are of very high standard. She always cooks my favourite…prawns!! You can just imagine how I drool over them ALL the time.
Just last week I decided to ask Ann if she can write a blog post for me. Her reply came with an immediate ‘YES’! Wow…..that really made my day……so sweet and kind of her! 2 days later, she emailed me this lovely post!!! That was rocket speed!!! I was shocked but was totally impressed and happy. That’s phenomenal!
I was actually very curious to know about Ann’s cooking and baking skills. So I asked her whether she took any cooking and baking lessons or maybe she has a restaurant. This is what she said,
”I attended a baking class for about a year without paying any fees in the ingredients shop. I just had to purchase a $10 voucher, attend the lesson and use the voucher to buy ingredients in that shop after the lesson. My cooking was inspired by my grandma when I was a little girl. I followed my grandma to market every morning and I liked to watch how she cooked. I also love to look at beautiful things like cakes and food and of course I enjoy eating. I never thought of opening any bakery shop or restaurant. I only help to bake for charity like old folks home or the children society. And now I’m very much inspired by all the bloggers like you to post all the delicious food. Lastly I love to take pictures.” ‘
That’s really inspiring, isn’t it? I want to be able to cook and bake like her. I hope you are inspired too.
While I take a break to lay back and relax, here is Anncoo’s post. Please enjoy!
I was quite surprised when Mary Moh of Keep Learning Keep Smiling invited me to do a guest post for her. I felt so honoured and said ‘YES’ immediately. I am very happy to get to know Mary through blogging. She ia a very friendly lady (seems like I have known her for years), a loving mother, adoring wife and she cooks very well.
Tofu is rich in high quality protein. It is also a good source of B-vitamins and iron. Tofu is also very versatile and there are many different ways that it can be cooked.
I would like to share this tofu with prawns recipe which can be served in two ways.
2 blocks tofu
120g shelled prawns
2 egg whites, about 60g (lightly beaten)
1 tsp salt
½ tsp chicken stock powder
¾ tbsp corn flour
1 tsp pepper
1 tbsp spring onion (cut finely)
1 tbsp carrot (diced finely)
1 tsp red chilli (diced finely)
Ingredients B (sauce)
200ml chicken broth
1/8 tsp sugar
1/8 tsp light soy sauce
2 tsp potato starch or corn flour
Put the sauce of Ingredients B in a pot. Keep stirring until it comes to a boil. Remove from the heat.
Wrap tofu of Ingredients A with cheesecloth and press out the water from the tofu by placing a heavy object on top for 20 mins.
Blend shelled prawns to a fine paste.
In a large bowl, mash the tofu with a fork, add prawn paste and mix well. Then add the egg whites and the rest of Ingredients A. Mix well and set aside for 10 minutes.
Line a 8” square tray with plastic sheet. Pour tofu mixture into the tray and steam for 8 minutes under high heat.
Cut the steamed tofu into 2 ½ ” x 1 ½ ” size pieces. Divide them into 2 portions.
To one portion, arrange them on a serving plate and pour the sauce over it. Garnish with red chilli and carrot strips on top and serve.
To the other portion, deep fry them till golden brown. Dish up and serve with mayonnaise or chilli sauce as dipping sauce.
Remarks by Mary:
I’m sure you will agree with me that this is a wonderful recipe. I must say it’s such a brilliant idea to use one recipe for 2 dishes. I must learn that skill!
I would like to thank Ann very much once again for her warm friendship and for such a beautiful recipe. I really like it. Please visit Ann’s lovely blog at http://anncoo.blogspot.com and do leave comments. She will appreciate that very much. I am very sure you will love her blog as much as I do. She is very friendly and helpful and will answer any questions of yours if you need help in your cooking.
Have you ever used one recipe for 2 dishes? Please share, add or comment in the comment box below.
Quote of the day……
”Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.”
Keep Learning Keep Smiling