Tuesday, August 24, 2010

Soya and sweet potato

This morning I want to make use of my  multifunction hi-fibre food processor (Sheline) to prepare bread fast for 3 of us, me, husband and father-in-law,(so ya and sweet potato  tong sui)
the ingredients
40 g soy bean
40 g red bean
20 g black glutinous rice
100 g sweet potato(yam)
1/4 cup coconut milk
30 g rock sugar
1.5 lt hot water
2 pandan leaves

Wash and soak the soy bean, red bean and the black glutinous rice for 3 hours. Peel and cut the sweet potato into about 5cm cube,(usually I will soak in salt water for about 15 minutes before cooking).

The ingredients

The beans and black rice after steaming

As instructed by the manual of the food processor, Pour in 500 ml of hot water into the plastic cup, let the water turn a few round, add in all the ingredients and let the processor to do the work for 3 minutes.  Pour in the rest of the hot water, mix well and pour out into pot. So, the hot and delicious tong sui is ready for our bread fast.

This greenish and brown coloured beverage is the  mixture of soy beans red beans black glutinous rice and pandan leaves.

We add in some crackers into the beverage.

So this is our home made healthy bread fast.

Yong Tau Foo

Yong tau foo (stuff tofu and other vegetables with fish paste) is a very famous and delicious hawker food in Ipoh.  Today I am going to make this dish by my home made fish paste that I had prepared a few days ago.

the ingredients

300 g of fish paste(can get from wet market)
1 bitter guard
8 lady fingers
4 white tofu
1 medium egg plant
( can use other veggies that you like red and green chili)
1tsp bean paste
1tsp chopped garlic
1tsp chopped red chili
2 tbs cooking oil
1/2 tsp dark soy sauce
1/2 tsp sugar
1tsp light soy sauce
1tsp corn flour
1/2 bowl water
1 stalk of spring onion(chopped)

These are the veggies and tofu that I had bought this morning.
As usual, wash the vegetables then soak in home made garbage enzyme for about 40 minutes. Cut the bitter guard and the egg plant in such way that we can stuff in the fish paste . Split open the lady fingers and scrape out the seeds.  Halved the tofu and use a spoon to scrape out the internal of the tofu, the residue can be added in to the fish paste, mix well.

These tofu and vegetables are ready for the fish paste stuffing
Use a butter knife to take some of the fish paste and fill up the tofu, lady fingers, bitter guard and the egg plant slices.

Place the stuffed veggies into a plate and steam for 8 minutes. You may also like to deep fry all these, but I prefer the steaming and serve with a bean paste sauce.

Heat up a wok then fry the chopped garlic and the bean paste until fragrant.  Pour in half of the water, let it boil. Slowly put in the stuffed veggies into to  the wok.  Simmer for about 3 minutes. Add  in the dark soy sauce and sugar.  Mix the corn flour, light soy sauce in the remaining  water, pour into the wok slowly and mix well and off the fire. Serve hot with the sprinkle of chopped spring onion and chopped red chili.

This is my home made yong tau foo.