How to Make a Balinese Coconut Tofu Bok Choy Curry - how to make crispy tofu
Want an easy weeknight dinner using ground spices, tofu and bok choy? Here ya go! Ready in 30 minutes.
Spice and toast your tofu
Saute vegetables and spices
Add broth, coconut milk and cashew cream
Simmer and serve over your choice of grain
Hello YouTubers! Join me on a culinary adventure where I will show you how to make simple, plant-forward dishes for anyone on the plant-based spectrum!
Remember to subscribe to my channel so you can stay up-to-date on all the newest recipes, prep tips and more! :)
For more recipes and tips, visit my website at itsyourseason.life
Facebook –
Instagram -
My self-coaching workbook for those wanting to explore a plant-based lifestyle -
Plant’s First Workbook
Plant-based Test Drive
Want more recipes? Join me in my new cookbook ventures,
Food ELEVATED 100 Recipes for Colorful Cooking from the Colorado Front Range
Veg Around The World- A Plant-based Collection of 50 Global-inspired Recipes
21 Days of Sweet Kale Salad Mix recipe collection -easy and getting your cruciferous on!
Workbooks, free downloads and more!
#howtocooktofu #tofurecipes #howtomakecrispytofu #bokchoyrecipes #easytofurecipes
#plantbasedcooking #plantslant #plantforward #howtomakevegancurry #vegancooking #veganrecipe #howtocook #vegan #howtoprepvegetables #howtocookvegetables #vegetarian
The Best Homemade Mee Goreng Mamak! | Fried Noodles - Vegan Malaysian Food
Mee Goreng Mamak has a complex flavour and texture, but few people know why! The secret is actually the mix of peanuts and lentils in the sauce. It gives the whole dish a creamy, nutty flavour that coats every single strand of noodle. So let's explore this method in this video ✨ Scroll down for ingredients ????
Cucur Sayur (Vegetable Fritters) Recipe -
❤️ Subscribe -
???? Ninja CREAMi - Promo Code: TKVNC300
????️ Amazon Storefront -
???? Instagram -
???? Facebook -
???? TikTok -
???? Pinterest -
____________________
Cucur Sayur (Vegetable Fritters) Recipe -
Mee Goreng Mamak (Mamak Style Fried Noodles)
Serves 4
40g or 1/4 cup raw peanuts
45g or 1/4 cups yellow split peas/lentils (dahl)
1/2 sheet seaweed, optional (for the fishy flavour)
2 tbsp chilli paste or cili boh
4 cloves garlic, sliced
2 red onions, sliced
1 tbsp Malaysian meat curry powder
2 tbsp tomato sauce (ketchup)
2 tbsp sweet soy sauce
1 tbsp soy sauce
1 vegetable stock cube, optional
1 - 1 1/2 cups water (according to how dry or wet you like the noodles to be)
Salt to taste
450g yellow noodles
2 vegetable fritters, roughly chopped
1 tomato, quartered
1 large potato, boiled and cubed
4 squares vegetarian seafood tofu, sliced
4 tofu puffs, cut into chunks
1 bunch mustard greens (sawi)
1 cup bean sprouts (taugeh)
Method:
- Fry raw peanuts and lentils until browned then blend to a powder along with seaweed (if using).
- Fry onions and garlic until caramelised, then add the peanut powder, chili paste, and curry powder. Add some water and cook until the oil starts to separate.
- Add the stems of the mustard greens and fry. Then add tofu, vegetarian seafood tofu, vegetable fritters, tomatoes and lastly the greens
- Toss the noodles in and mix to coat in the sauce. Add soy sauces and beans sprout. Stir together, turn off the heat and serve immediately with sliced chilies, lime and fried shallots.
Versatile & Delicious Dipping Sauce for fried tofu, potstickers, vegetables & Filipino Chicken Adobo
Make your own delicious and versatile soy-based sauce at home! It's great with everything!
Soy Dipping Sauce
Makes a little over 1 cup
INGREDIENTS
1 tablespoon sesame oil
2 teaspoons minced garlic
1 scallion (slice thinly; separate whites and greens)
1 teaspoon red pepper flakes (optional)
1/4 cup rice wine vinegar
1/2 cup granulated white sugar
3/4 cup all-purpose soy sauce
INSTRUCTIONS
In a small sauce pan, heat up sesame oil on medium high.
Add garlic, whites of scallions and red pepper flakes. Gently fry until garlic starts to brown.
Stir in vinegar, sugar and soy sauce. Simmer on low heat for 2-3 minutes.
Sprinkle with green part of scallion when ready to serve.
----------------------
Blog:
Instagram:
Pinterest:
Sambal Tumis (Fried Chilli Paste) | For Nasi Lemak, Sambal Stingray, Sambal Kang Kong and more!
There are few things more central to a Singaporean table than sambal. Sambal is a loose term used to refer to a chilli-based condiment in countries such as Singapore, Malaysia and Indonesia. In a spice-obsessed country such as Singapore, each hawker dish is paired with its sambal. Each sambal has its own unique blend of ingredients, but most have garlic, shallots and chillies as its backbone. For acidity, some employ the use of calamansi juice, others the sharp tang of vinegar.
Sambal tumis is a chilli paste that is fried in oil, and is an entirely different animal to the chilli condiments that are eaten raw. It is a thick jammy paste, its colour a deep red to reddish brown. Its bold, rich roasted flavour comes from the slow-caramelization of chilli and onions. It is to Singaporeans what nam prik pao (chilli jam) is to Thais, and its uses in the Singaporean household are manifold.
Fold through some deep-fried ikan bilis and it becomes a fitting accompaniment for nasi lemak. Hard boil some eggs, deep-fry them then roll them in the sambal. But my favourite way to eat sambal tumis is undoubtedly with seafood.
Growing up, my mother’s hack for putting food on the table quickly was this. She would smear a piece of fish with sambal tumis, roasted it in banana leaves. It is her riff on the iconic hawker dish sambal stingray. There isn’t any stingray where i live, but a flatfish such as flounder works beautifully as a substitute. And once you have sambal tumis in your fridge, it is a snap to make.
Sear the fish in an oiled pan until almost cooked. Smear the sambal on both sides before wrapping in banana leaves. Place the banana leaf package on the pan over low heat until the fish is cooked. Flip at least once so that both sides cook evenly. Unwrap the package at the table, scatter on thinly sliced red onions and squeeze lime juice over. If you want to make this truly sublime, serve with a dip made with with cincalok, lime juice and sliced red chillies. Pure heaven!
Sambal tumis:
Makes 2 medium sized jars
30g dried chillies
15g belacan
400g peeled red onions
50g cut fresh chillies
25g peeled garlic
40g white part of lemongrass, sliced
40g raw cashews or candlenuts
200g oil – if you skimp on the oil, you will get a dry and paste-like sambal
2 tbsp seedless tamarind pulp 50g gula melaka (or coconut sugar)
Salt to taste
Cut dried chillies in half and shake in a colander to remove seeds. Transfer to a boil and cover with boiling water. Allow to soak until completely soft. Meanwhile, crumble the belacan into a dry pan, and toast gently till aromatic. Blend belacan, shallots, chillies, garlic, lemongrass, candlenuts and dried chillies (squeeze to remove excess water) until a smooth paste forms.
Heat oil in a wok, pot or saucepan. Add the rempah and fry gently on low heat, stirring to fully combine. Continue cooking gently, stirring occasionally, until the paste starts to ooze oil. Add the tamarind pulp and cook further, for about 30 minutes, until the paste darkens considerably. Add gula melaka and continue cooking until the sugar completely melts. If, by this point, the paste has darkened in colour but has not split yet, add another generous ladle of oil and continue cooking on low heat. Season with salt (and more tamarind or sugar if necessary) to taste and transfer to a bowl or jars to store.
- - - -
Podcast: The Singapore Noodles Podcast
Newsletter:
Website:
Instagram: @sgpnoodles
Live Cook Along: Summer Rolls with Peanut Sauce
In our first ever livestream we make some fresh and crispy summer rolls with a peanut sauce that packs a punch together. And I talk a lot! Thanks to all who joined and hope you enjoy if you watch this on a later date ????
Camera Gear:
Blackmagic Pocket Cinema Camera 6k (BMPCC 6k)
(main camera)
Blackmagic Video Assist 12G HDR 7“
Blackmagic ATEM Mini
Sigma Art 18-35 mm f1.8
Sony A7 III
(second angle)
Sony Zeiss 55mm f1.8
[Thai Food] Deep Fried Tofu Cake (Tao Hu Thod Mun Jay)
[Thai Food] Deep Fried Tofu Cake (Tao Hu Thod Mun Jay)
This menu is an appetizer but can be main dish as well. This dish has spicy flavor with Thai taste from red curry paste(J). Eat together with Ar - jard sauce for more delicious and mellow flavor.