Sunday, March 24, 2013

Crunchy Tofu Steak and Mushroom

There's a Japanese restaurant in Market! Market! that we love to eat. I usually order the same thing but one time I decided to order their Tofu Steak. It was good and it made me want to replicate it at home. A bit of searching from yummy magazine and here's a recipe you can also try. :)

600 grams firm tofu block, drained and sliced into 16 squares
3/4 cup flour, seasoned with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper
1 egg, lightly beaten with 2 tablespoons milk or water
1 1/2 cups Japanese breadcrumbs
oil for deep-frying

For the mushroom sauce
3 tablespoons sake
3 tablespoons mirin
1 1/2 tablespoons light soy sauce
3 tablespoons brown sugar
2 tablespoons butter
1 tablespoon oil
1/2 cup chopped onions
2 teaspoons minced garlic
2 cups chopped fresh mushrooms (shiitake, button, or oyster)
1/2 tablespoon cornstarch, dissolved in 1/2 tablespoon water
salt and pepper to taste
3 tablespoons chopped green onions or leeks

Dredge tofu squares in seasoned flour, dip in egg, then coat with breadcrumbs by gently pressing the tofu for the crumbs to adhere. Deep-fry in hot oil just until golden brown, about 1 to 2 minutes. Drain on paper towels. Make the mushroom sauce: Combine sake, mirin, soy sauce, and brown sugar in a small bowl. Set aside. 

In a frying pan or wok, melt the butter and heat the oil. Sauté the onions until translucent. Add garlic and cook until fragrant. Over high heat, add mushrooms and cook until tender, about 2 to 3 minutes. Add the soy sauce mixture and mix well. 

Add the dissolved cornstarch and let mixture thicken slightly. Season with salt and pepper. Mix well. Add green onions or leeks and give the mixture a quick stir. Arrange tofu squares on a serving dish. Pour mushroom sauce on top. Serve immediately.

Baguio Beans with skinless longganisa

I love vegetables and I can eat it everyday but there are certain vegetables (String beans, Baguio beans, Water spinach and Pechay) that made my stomach really upset. I could easily eliminate these vegetables in my diet to prevent myself from great distress but I can't & I won't. I LOVE them too much. :)

200 grams green beans, cut into 1½-inch pieces
Skinless longganisa, cooked
1 tbsp corn oil
1½ tbsp minced garlic
1 onion, sliced
2 tomatoes, seeded & sliced
salt and pepper to taste

To blanch the green beans, boil water with a pinch of salt in a medium pot. Add the green beans and cook until tender, about 3 to 5 minutes. Immediately transfer the beans to a bowl of iced water. Drain and set aside. In a medium frying pan, heat oil. 

Sauté garlic and onion then add tomatoes. Mix well. Add longganisa. Cook for 6 to 8 minutes or until browned. Season with salt and pepper. Cook for another minute. Lower the heat and remove any excess oil from the pan. Add the blanched green beans and mix well.

Saturday, March 23, 2013

Potato hotdog logs

I don't love mashed potatoes but my husband does. So I try my best to serve him his favorite food with a slight twist so I can also enjoy it. :)

500 grams potatoes, peeled and quartered
1/2 cup grated Cheddar cheese
2 tablespoons milk
2 tablespoons butter, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 tablespoon vegetable oil
4 cocktail hotdogs, sliced in half crosswise
1/3 cup all-purpose flour
1 egg, beaten and mixed with 1 tablespoon milk
3/4 cup Japanese breadcrumbs
oil for deep-frying
ketchup and mayonnaise, to serve

Make the mashed potatoes: 
Boil potatoes in a medium saucepan until very tender, about 8 to 10 minutes. Transfer potatoes to a large bowl and mash using a potato masher or fork. Add cheese, milk, and butter; mix well. Season with salt and pepper. Chill for 15 minutes. 

Cook the hotdogs: 
In a small frying pan, heat vegetable oil. Fry hotdogs for 1 to 2 minutes or until cooked. Let cool. Place about 1/4 cup mashed potatoes on your palm and flatten. Place a hotdog in the center then form into a log, enclosing the hotdog. Dredge in flour, dip in egg mixture, then roll in breadcrumbs. Repeat with the rest of the ingredients. Deep-fry in batches in preheated oil until golden brown, about 1 to 2 minutes. Drain on paper towels. Skewer if desired. Serve with ketchup and mayonnaise on the side.

Recipe Credits: Potato Hotdog Logs by Yummy Magazine

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