Tofu with Spicy Soy Bean Sauce

Ingredients:

600 g Silken Firm Tofu
300 g Pork or Beef, minced
1 Tablespoon cooking oil
2 Tablespoon minced garlic
2 Tablespoon Spicy Soy Bean Sauce
2 Tablespoon Soy Sauce
2 Tablespoon Chopped Spring Onion

Directions:

Sliced the tofu into 2 cm cubes.

Heat a tablespoon oil in a wok under medium heat. Add minced meat until it's browned and cook.

Add garlic and spicy bean sauce and stir-fry for 1-2 minutes until fragrant.

Reduce heat to medium low heat. Add tofu, and soy sauce. Give it a gentle stir. Cover with lid and bring to it to a slow simmer.

Turn off the heat, sprinkle with chopped Spring Onion.

Serve immediately with steamed rice.

Grilled Vietnamese Chicken

Ingredients:

Meat:
1 Pound Boneless Chicken Breasts, cut into 2-3 inch strips
2 Tablespoon Fresh Garlic, minced
3 Tablespoon Shallots, minced
3 Tablespoon Lemongrass, very finely minced
2 Green Onion, chopped
3 Tablespoons Cilantro, finely chopped
1 Tablespoon Brown Sugar
1 Tablespoon Honey
1 Tablespoon Fish Sauce
2 Tablespoon Soy Sauce
1 Teaspoon Fresh Cracked Pepper

1 Carrot & Cucumber (shredded)
1 Fresh Lettuce (shredded)
1/2 Cup Roasted Peanuts, crushed
1/2 Cup Green Onion
1 1/2 Cup Fish Sauce
Chili Paste
Rice Wine Vinegar

Directions:

In a large bowl, add honey, fish sauce, soy sauce and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add chicken and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

Pickled Carrots & Cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with Rice Wine Vinegar and pinch of Sugar.

Scallion Oil: In a saute pan, slowly heat 1/4 cup of canola oil. Add 1/2 cup chopped scallions. Cook the scallion on very low heat until they are wilted but still bright green. Approximately 2-3 minutes.

Dipping Sauce: Combine 1/2 cup Fish Sauce, 1/2 cup Sugar, 1/2 cup Fresh Lime Juice, 1/4 cup Warm Water and stir until sugar is dissolved. Add 1 teaspoon Chili Paste. Adjusts amounts to desired to taste.

Remove chicken from the refrigerator 5-10 minutes before grilling to take the chill of the meat. Heat your grill pan to medium high and lightly covered with cooking spray (or prepare outdoor). Grill meat for  approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

To Assemble: In a bowl or large plate, place the warm grilled meat over lettuce, pickled carrots and cucumbers. Add the Scallion Oil over meat and sprinkle with crushed peanuts. Serve with your preferred amount of Dipping Sauce (Fish Sauce).

Mango Sago Pudding

Ingredients:

1 Large Ripe Mango
1/4 cup Sago (small)
1/2 cup Condensed Milk
1/2 cup Milk
2-3 Sugar if needed
Mango Juice (optional)

Directions:

Soak sago for an hour. Wash it to remove excess starch before and after soaking process.

Boil enough water first and add the soaked sago and cook until it's soft and translucent. About 4-5 minutes.

Drain water in strainer and wash it under running tap water to wash out the excess starch and to prevent sago from getting sticky.

Chop the mangos (discard the skin) and reserve finely chopped mango pieces (1/4 of a mango for garnish.

Blend rest of the mango pieces with condensed milk and milk, sugar if desired to a smooth paste.

Add more milk if desire to change the consistency. Transfer to a bowl, add the cooked sago.

Mix well and top with the reserved mango pieces. Chill in the refrigerator.

Note: Mango Juice can be added according to your taste.

Recipe by Rak's Kitchen