Mun-Tofu

My ultimate comfort food.

Ingredients:

• Half block of tofu
• 100 gr of medium shrimps
• 1 carrots, diced
• 1/4 cup of sweet peas
• 1 black mushroom (optional)
• 3 cloves of garlic
• 1 cm ginger, crushed
• 1 green onion, chopped
• 1 cup of chicken broth
• 1/2 Tbsp of soy sauce
• 2 tsp of sesame oil
• dash of maggie sauce
• dash of pepper and salt
• 1 egg (optional) 
• 2 tsp of corn starch mix into 1 tbsp of water. (thickening agent)

1. Heat the wok, add 2 Tbsp of oil, fry the garlic and ginger until fragrance, add the shrimps, cook until the shrimps change its color, add carrots, and add the maggie sauce. The maggie sauce will seep into the carrots and shrimps, so your shrimps and carrots will have its unique flavor. 
2. Add the tofu into the wok, and add the chicken broth, cover the wok, and cook until boiling and the carrots tender, and then add the rest of the ingredients except the thickening agent. If you using the egg, crack the egg into the bowl, mix it and swirl the egg into the wok. Last add the thickening agent and serve.

Fried Shrimps

This dish is pretty simple and fast to make, ideal for appetizer or entree.

Ingredients:

• 300 gr large shrimps, shelled, leave the tail on.
• 2 tsp of lime juice
• 1/4 tsp salt
  
• 1/3 tsp chicken powder
• 1/2 tsp white pepper
• 1 egg
• 1 tsp milk or water
• 1 cup of panko breadcrumbs or breadcrumbs

1. Pour the lime juice into the shrimps, to remove fishy smell from the shrimps, and rinse the shrimps with water. Pat dry the shrimps using paper towel.
2. Marinate the shrimps with chicken powder, salt and pepper in the fridge for an hour.
3. Mix the egg and milk in the bowl, deep the shrimps into mixture of egg and, then to the bed of bread crumbs, if you want the coat thicker, double the steps.
4. Deep fry the shrimps until it turn golden yellow.

Serve with tomato ketchup or chili sauce.

Stuffed Bell Pepper

Ingredients:

• 2 Bell peppers
• 2 T. fermented black beans
• 1/2 T. minced garlic
• 1/2 T. chopped ginger root

Filling:

• 225 gr ground pork
• 55 gr raw shrimp, shelled and pat dry with paper towel
• 1 1/2 T. dried shrimp (soak in hot water until softened, and chopped finely)
• 1/2 T cooking wine
• 1/3 t. salt
• 2 1/2 T. water
• 1 T corn starch

chopped shrimp finely and mix all the ingredient together. divide filling to 12 portions

Sauce:

• 1 T. soy sauce
• 1 cup water
• dash of sugar
• dash of sesame oil (optional)

1. Cut the stem and the bottom of the bell pepper, remove the seeds, cut vertically according to the section, and cut half of it. Sprinkle cornstarch inside the bell peppers, and put one portion of the filling on the bell pepper, smooth the surface with the spoon that has been wet with water. Repeat for the rest of them.

2. Heat the wok, add 3 T. cooking oil, place the stuffed bell pepper in the wok, meat side down, fry over medium heat for 2 minutes or until golden brown. Remove and set aside.

3. Reheat the wok and add 2 T. cooking oil in the wok, and stir fry the black beans, garlic and ginger root until fragrance, pour the sauce over the wok, carefully place the stuffed bell pepper in the wok, meat side down, cover and cook over medium heat for 8 minutes, or liquid has reduced to 1/3 cup, remover and serve in serving plate.

Tofu mini burger

Ingredients:

• 1 package of tofu (drained the water using paper towel)
• 200 gr peeled shrimps (drained the excess water in the shrimps using paper towel)
• 1 green onion
• 1 celery
• 2 T. fried shallots (opt for prepackage)
• 3 t. fried garlic cloves
• 1 T. coriander
• 1/2 t. white pepper
• 1/2 t. salt
• 1 t. chicken powder
• 2 T. corn starch

Mix all the ingredients above in the food processor, and form them in to small burger patties, fried them into 1 cm thick oil in the wok, until they turn golden brown, drained and serve.

n.b. : If not using food processor, chopped the shrimps, green onion, celery finely first before mashed them all together using wire masher.

Spicy Shrimps

Ingredients:

• 20 Frozen shelled large shrimps leave the tail on.
• 1/4 t. salt
• 1 t. cooking wine
• 1/2 egg white
• 1 T. corn starch

* mix all the ingredient above and marinate in the fridge for 30 minutes

Sauce (mix all in small bowl):

• 2 T. Chopped green onion
• 1 T. Ginger paste
• 1/2 T. chopped garlic
• 1 t. hot bean paste (opt. for Sri racha hot sauce/ ABC hot sauce)
• 1 T. Cooking wine
• 4 T. Ketchup

Thickening agent:

• 3/4 t. salt
• 1 T. sugar
• 1/2 T. corn starch
• 1/2 cup water

1. Heat the wok, add the oil until it cover entire wok, about 1 cm thick, deep fried the shrimp for over 2 minutes, remove and set aside.
2. Remove oil from the wok, and then add 2 T. oil to the wok and add in the sauce, cook until the sauce fragrance in low heat.
3. Add in the shrimp and stir fry until the sauce coat all the shrimp, then pour over the thickening agent, bring it to boil, and serve.

Udang Goreng Mentega (Shrimps with butter sauce)

Ingredients:

• 400 gr shrimps (you could choose shell on shrimps)
• 1/2 onion sliced thinly
• 2 garlic crushed
• salt and pepper
• 2 tbsp butter (could substitute with margarine)

> Marinate the shrimps with salt and pepper, set aside

Sauce (mix all together in small bowl):

• 1 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1 Tbsp ketchup
• 1 tsp sesame oil
• 2 tsp sugar
• 1/2 tsp white pepper
• 1/4 tsp salt
• 2 Tbsp water

1. Heat the wok, add in 1 tbsp of oil, fried quickly the shrimp until its cook, set aside.
2. Clean the wok, Reheat the wok and add in the butter, fry the onion and garlic till fragrance, and then add in the sauce, taste to adjust to your preference taste, and last add the shrimp, stir fry quickly and serve.

Pipa tofu

Pipa Tofu was inspired after the traditional instrument of china named pi-pa because they shared the same shape, feel free to correct me if i was wrong, but others than that this dish is delicious.

Ingredient:

• 1 Pack of medium firm tofu (wrap in paper towel to drain the water and mashed)
• 100 gram of deshelled shrimp (approximately 10-12 shrimp) chopped finely
• 100 gram ground pork
• 1 Dried shitake mushroom (Soak in hot water to soften and chopped finely)
• 2 tbsp of maizena flour
• 1 egg white
• 1 green onion chopped finely (optional)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sesame oil

1. Mix all the Ingredient above to make the batter.
note: If you have food processor, throw all the ingredient inside the food processor to make the batter.
2. Heat the work, add 5tbsp of oil
3. Form the batter with the spoon
4. Fried it until golden brown on both side. set aside

Sauce:

• 1 tsp chicken bouillon (mix with 1/2 cup of hot water) or simply use 1/2 cup of chicken broth
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp salt
• pepper according to taste
• 1 tsp of maizena flour mix with 1tbsp of water

1. Heat all the ingredient in the wok/pan. Thicken it with maizena flour. pour over the tofu.
2. To garnish, blanch bokchoy with hot water for 3 minutes. and set it on plate before pouring the sauce
3. To give the sweet taste on the sauce, you could add kecap manis to it. (this step is optional)