KONG PAO STYLE FRIED TAUFU

'Kong Pao' sauce is a fragrant sauce that goes well with various fried foods like prawns, fish and chicken to name a few.  There are also various recipes for 'Kong Pao' sauce in Szechuan cuisine but I find this one the simplest though, I think it may not be authentic.  Nevertheless, if you are looking for a spicy, savoury, sourish and sweet sauce for any stir fry fried food, this one is easy yet delicious.

I have tried it with fried prawns, chicken and fish fillets but this time, I am using the sauce for fried taufu pieces.  This makes the bland taufu pieces just as appetising.

Ingredients For Kong Pao Sauce

5-6 dried chillies [more if you can stand the spiciness] - soaked, rinsed and cut into sections

8 slices of ginger

3 pips garlic - sliced

1 large onion - cut wedges or thick slices

1 stalk spring onions - cut sections

1 small tomato - cut wedges [optional]

Seasoning [combined]

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp chilli sauce

1 tsp black vinegar

1 tsp sugar

1 tsp cornstarch + 2 tbsp water [mix for thickening]

Other Ingredient

2 blocks of taufu - cut into square slices

1. Heat oil in a non stick pan over high heat, fry taufu slices in batches until golden brown.  Dish up.
2. Remove excess oil.  Using the same pan, saute dried chillies, ginger and garlic until fragrant.  Add in onions and tomatoes.  Stir to mix well.
3. Pour in the seasoning ingredients and fried taufu slices.  Mix lightly and bring to boil.  Thickened with cornstarch water.  Lastly, throw in the spring onions.
4. Mix and dish up to serve.
   
   
   
   
   

STEAMED STUFFED BRINJALS

Came across this lovely steamed brinjal dish on You-tube.  I love the sweetness of brinjals but never like the greasiness of fried brinjals.

These steamed brinjals stuffed with the tasty minced meat and simple sauce is great.  Moreover, it is not difficult to prepare at all.  You can stuffed the brinjals in advance and just need to steam them for 15-20 minutes before serving them.  No greasy kitchen and or sweating in the kitchen.

Ingredients

[serves 2-3]

1 medium size brinjal -  cut 3 cm thick pieces

1 tbsp chopped garlic

some chopped red chilli

Sauce Ingredients [combined]

1 tsp oyster sauce

1 tsp light soy sauce

dash of msg and pepper

1 tsp cornstarch and 3 tbsp water

some chopped spring onions or coriander leaves

Minced Meat Filling [mixed well]

300 gm minced meat with some fats

1-2 tsp light soy sauce

1 tsp chicken stock granules

dash of sugar, pepper and sesame seed oil

1 tbsp cornstarch

1. Make 4 slits [without cutting through to the base] on each section of the brinjals.
2. Mix filling ingredients well and set aside.
3. Stuff the brinjal pieces with the minced meat place and place on a steaming plate.
4. Steam over high heat for 15-20 minutes.  There may be some water released from the steamed brinjals. You may discard the water.  Sprinkle chopped spring onions over the steamed brinjal.
5. Meanwhile, put some oil in a pan, saute garlic and red chilli until aromatic, pour in the mixed sauce.  Stir well until thick consistency.
6. Pour over steamed brinjals, serve.