Felt like having vegetables curry. Bought cauliflower and eggplant to make vegetables curry using Malaysia-Chilliz packet I bought a few days ago. I added candle nut, galangal, lemon grass, garlic and ginger powder. For a change and to have extra flavour as well as follow the packet instructions. There is no need for coconut cream this time. I have attached the recipe for Cauliflower and eggplant curry at the bottom.

This minced pork tofu recipe reminded of my grandma cooking when we are still young. Ask my mother for the recipe; her recipe have no proper amounts; it’s taste as you go. So, this is my trial and error, taste as I go with the ingredients. Practicing my Asian culinary before I forget them.

Google: “Soft tofu, also known as silken tofu, is a type of tofu that is unpressed or minimally pressed, resulting in a very soft, smooth, and custard-like texture. It’s often used in dishes where a creamy or delicate texture is desired, like soups, sauces, desserts, and smoothies. Soft tofu contains all the essential amino acids your body needs and is rich in minerals and vitamins, including calcium, manganese, iron and vitamin A.”

I am glad my Asian culinary has been put to good use; minced pork tofu did turn out well, flavourful and it sure does go well with curry and rice. The curry is delicious, red spicy and to my liking. I am glad to add in more ingredients on top of using the packet curry paste. Be adventurous and its trial and error experiment. This time no belachan (Dried shrimp paste) so my whole house is not smelly. Oh, this time, I remember chili paste and XO chilli oil. Let’s cook!!!

Ingredients

1 large block silken tofu
1 Tbs minced garlic
1 Tsp soy sauce (OPT)

Pork minced marinade and other ingredients to cook

200 g minced pork
2 Tsp cornflour
1 1/2 Tsp light soy sauce
2 Tbs oyster sauce
1 Tsp ginger powder
2 Tsp sesame oil
1 Tsp chicken stock powder
4 Tbs water
2 dried shiitake, soaked in hot water 30 minutes
1 Tbs dried shrimp, soaked in hot water 30 minutes
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1/2 Tbs oyster sauce
1/2 Tsp ginger powder
oil
salt
pepper

Method

In a large bowl mix the marinade for pork until well combined except shiitake, dried shrimp, minced garlic, Shao Xing oyster sauce, ginger powder, oil, salt and pepper. Add pork, tossing it in the marinade and make sure all pork minced are covered. Let’s stand at room temperature for about 10-15 minutes.

Drained dry both dried shrimp and shiitake and chopped finely; using a machine chopper. Set aside. Put a big saucepan with water and a stand. Bring water to boil. Pat dry tofu and carefully place in a metal shallow plate, and transfer the plate with tofu and add minced garlic and soy sauce in to saucepan with boiling water and cover with a lid. Now steam on high heat for 5 minutes.

Heat deep pan on medium high heat and add 1 Tbs oil. When the oil is hot, add garlic, and fry until fragrant about 30 seconds. Then add ginger and stir fry for 20 seconds. Add the marinated pork; break up the pork, dried shrimp and shiitake until fat starts to render about 3 minutes. Lower the heat. Then add 1 Tbs of oil, Shao Xing Chinese cooking wine, oyster sauce, salt and pepper, toss to mix well; continue to stir fry for a further 3 mins or until meat are thoroughly cooked.

Once minced pork is cooked and tofu is done, turn the steamer off, remove the tofu from the steamer, pour minced pork with sauce on top of the tofu, and serve immediately with rice, cooked cauliflower, and eggplant curry. Enjoy with a glass of white wine!!!

Note: You can make the curry one day in advance. This will help the vegetables to absorbed the curry flavour. On the day you want to eat the curry spoon the amounts you want and warmed up in the microwave.

https://helenscchin.com/2022/03/13/cauliflower-and-eggplant-curry-minced-pork-tofu-with-rice/

The recipe for Cauliflower and eggplant curry:

https://helenscchin.com/2021/03/31/cauliflower-and-eggplant-curry/

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