Fried short pasta with pork mince

pasta-pork

Ingredients

Serves 4

  • Pork mince 300g
  • 4 cloves Garlic diced
  • 1 Shallot diced
  • 2 tbs Dark soya sauce
  • 1 tbs Oyster sauce
  • 1 tsp Fish sauce
  • 1 tbs Soya sauce
  • ½ cup Chicken stock
  • 1 cup beans cut 2″ length (or any green vege like green mustard)
  • ½ tsp Sugar
  • 1 tsp Salt (to taste)
  • Dash of White pepper
  • 3 tbs vegetable oil
  • 1tbs diced spring onion and/or coriander for garnish.
  • Optional: its nice to add diced (½”) salted turnip and prawn meat/dried shrimps if available.
  • 2 packets of Short pasta (Blanch till it separates, about 1-2 minutes then drain).

Instruction

  1. Heat 2 tbs vegetable oil, add garlic and shallots sauté till fragrant.
  2. Add pork mince and fry till the juices from mince evaporates, about 2 minutes.
  3. Add oyster sauce, dark soya, fish sauce and fry for a minute.
  4. Remove pork mince from pan.
  5. Add 1 tbs vegetable oil and fry salted turnip and dried shrimp/prawn meat (if using) for 1 minute, then add short pasta, chicken stock, 1tbs dark soya, salt, sugar, white pepper, snow peas and pork mince.
  6. Cook for a minute. Garnish with diced spring onions and coriander and serve.

Mapo Tofu (Japanese Style)

mapo-tofu

Ingredients

Makes 4 servings
  • for sauce
  • 1/3 cup sake
  • 2 tablespoons oyster sauce
  • 1 tbs red miso
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon tobanjan
  • 1 teaspoon sugar
  • 1 teaspoons potato starch (halve if using cornstarch)

For Mapo Tofu

  • 1 tbs sesame oil
  • 3 scallions, white part minced, green part sliced
  • 1 tablespoon minced ginger
  • 1 large clove garlic, minced
  • ½ pound ground pork

Instruction

  1. 14 ounce pack of silken tofu, drained and sliced into 1″ cubes
  2. Whisk all the ingredients listed under “for sauce” together in a bowl.
  3. Heat a frying pan or wok over medium high heat and then add the sesame oil. Add the white parts of the scallions, the ginger, and minced garlic. Stir-fry until very fragrant (about 1-2 minutes).
  4. Add the ground pork and stir-fry breaking up the chunks of meat until the pork is cooked. Add the sauce and stir until the sauce has thickened and the alcohol has burned off. Add the tofu and gently stir to coat with the sauce.
  5. Turn down the heat and continue to cook until the tofu has warmed through and the sauce is nice and thick. Serve the Mapo Tofu with steamed rice.

Peach and Tofu Melba

peach-melba

Ingredients

  • 1 can of sliced peaches, drained
  • ¼ cup yoghurt (if desired)

 

For vanilla sauce

  • 700g Silken Tofu, drained
  • 1 tsp vanilla essence
  • 50g or ½ cup icing sugar
  • 100ml or apple juice

 

For raspberry sauce

  • Reserve 4 raspberries for garnishing
  • 300g/2 cups fresh or frozen raspberries.

 

Place 4 wide, individual serving glasses into freezer to chill.

For vanilla sauce, blend tofu, apple juice, essence and icing sugar, till smooth. Cool in the fridge till needed. To make the raspberry sauce, put all except 4 of the raspberries into a food processor, and blend into a puree consistency. Push raspberry puree through sieve. Discard seeds

To assemble, take glasses from freezer. Place 3 to 4 slices of peaches, followed by 3 tbsp of vanilla sauce. Drizzle over the raspberry sauce. Finish with a dollop of yoghurt topped with a raspberry!

Enjoy!

Beetroot, Apple, Carrot, Walnuts and Tofu Salad

A winter salad that is tasty, healthy nutty.

Ingredients

  • 1 medium-size beetroot, skinned and grated
  • 1 carrot, grated
  • 1 pacific rose or Fuji Apple, grated
  • A hand-full of mixed salad leaves
  • 150g of firm tofu, drained, crushed into small lumps
  • 2 tbs lemon juice
  • 1 tbs extra-virgin olive oil
  • ¼ tsp salt
  • ¼ cup walnuts, roasted and roughly crushed
  • 2 tsp honey

Instruction

  1. Mix all the ingredients together
  2. Garnish with chopped flat-leave parsley and serve

Sundried Tomato Dip

Ingredients

  • 150g Firm, Medium or Silken tofu
  • 100g sundried tomato, drained and diced
  • 70g marinated red pepper, drained and diced
  • 2 tbsp oil from sun dried tomato or 2 tbsp olive oil

Instruction

  1. Remove excess water from tofu by boiling for 10 minutes, or let stand with weight for 1 hour or microwave on high for 3 minutes.
  2. Drain, place all ingredients except tofu in food processor and process till smooth.
  3. Add tofu and process till well combined.
  4. Serve with your favorite snacks, like gluten-free crackers, baby carrots, and/or sticks of celery!

Avocado and Lime Dip

Ingredients

  • 75g Firm, Medium or Silken tofu
  • 150g avocado flesh
  • 1 tbsp lime or lemon juice
  • 1 tsp salt

Instruction

  1. Remove excess water from tofu by boiling for 10 minutes or let stand with weight for 1 hour or microwave for 3 minutes on high.
  2. Drain, place all ingredients, except tofu in food processor and process till smooth.
  3. Add tofu and process till well combined.

Tofu Spring Rolls

springroll

Ingredients

  • 100g dried black fungus, soaked for 30 minutes, drained; sliced into thin shreds.
  • 20g mung bean vermicelli, soaked till “al dente”; drained and cut into roughly 4cm.
  • 8 spring roll wrappers
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp corn flour
  • Extra oil for brushing

 

Instructions

  1. Preheat oven to 200C or heat cooking oil to 180C for deep frying. You could heat about 1” of oil in a saucepan for deep frying.
  2. Crumble tofu in a mixing bowl. Add rest of ingredients and combine well.
  3. Place 2 tbsp of mixture into the middle of spring roll pastry, fold 2 ends over mixture roll to make “cigar” shape
  4. Brush rolls with oil. Bake for 8-10 minutes until golden or deep fry in medium heat till golden brown. Drain on paper towel.
  5. Serve rolls with sweet chili sauce or your favorite sauce.

Tofu, Cashew and Honey Ice-Cream

A decadent ice-cream with a nutty creamy texture.

Serves 4

Ingredients

300g silken/firm tofu
200g roast cashew nuts (unsalted)
2 tbs liquid honey

Garnish
Cashew nuts

Instruction

  1. Process cashew nuts till smooth. Add tofu and honey to process till smooth.
  2. Place in container with a lid and freeze.
  3. Stir the mixture 2 hours later and freeze again until set.
  4. Serve with crushed cashew nuts and drizzle honey, if needed. Garnish with a sprig of mint.

Short Pasta

short-pasta-recipe

Cooking Instruction

  1. Cook fresh pasta in 1.5 litre of boling water for 3 minutes. Drain and set aside.
  2. If pasta is frozen then boil for 6 minutes, drain and set aside.
  3. Put 2tbs oil in large suacepane and add 2tsp of finely chopped garlic.
  4. Saute garlic till golden, add choice of thnily sliced meat and vegetables, stir fry for about 5 minutes till cooked.
  5. Add pasta, 1tsp salt, 1tsp sugar, 1tsp chicken granules, 2tbs sweet dark soya sauce and 1/4 cup stock to the pasta, stir fry for about 3 minutes, dish out and serve with your favourite sauce.
Cooked pasta can be added to soups, curries or stews.

Long Pasta

long-pasta-recipe

Cooking Instruction

  1. Cook fresh pasta in 1.5 litre boiling water for 3 minutes. Drain and set aside.
  2. If frozen, boil pasta for 6 minutes, drain and set aside
  3. Put 2tbs oil in large suacepan and add 2tsp finely diced garlic.
  4. Saute garlic till golden, add choice of meat thinly sliced and vegtables; stir fry f0r about 5 minutes till cooked
  5. Add pasta, 1tsp salt, 1tsp sugar, 1tsp chicken granules, 2tbsp sweet dark soya suace and 1/4 cup stock to the pasta, stir fry for about 3 minutes, dish out and  serve with fresh cut chillies or chilli sauce.
  6. Cooked pasta can be addded to prepared soups, curry suaces or stews
Cooked pasta can be added to soups, curries or stews.