I came across an old photo of this dish, one of the many dishes I prepared for my 18th birthday dinner while going through some old documents.... that was many decades ago of course. I "cooked" this quite often while I was living in Singapore as it is a rather refreshing dish for the tropics. You can always use a block of silken tofu and serve it as a proper dish instead which is what I normally do. Although very few ingredients are needed for this dish and it only takes minutes to prepare but it will blow your away with the contrasting texture and flavour.
P.S steam the tofu for a minute if you want to serve this during the colder months.
P.S steam the tofu for a minute if you want to serve this during the colder months.
you'll need;
1 tube of silken tofu*, cut into 8 pieces
1/4 cup of dried shrimps, soaked in hot water for 5 minutes and chopped
3 garlic cloves, chopped
1 spring onion, chopped
1 bird chili, sliced
cooking oil
*or one block of silken tofu
for the dressing;
2 tbs of light soy
2 tbs of kecap manis (sweet soy)
1 tbs of oyster sauce
dash of sesame oil
dash of white pepper
3 garlic cloves, chopped
1 spring onion, chopped
1 bird chili, sliced
cooking oil
*or one block of silken tofu
for the dressing;
2 tbs of light soy
2 tbs of kecap manis (sweet soy)
1 tbs of oyster sauce
dash of sesame oil
dash of white pepper
Chop the garlic and dried shrimps.
Fry the chopped ingredients with a little oil til crispy.
Prepare the dressing.
Place tofu pieces in individual Chinese spoons and drizzle some dressing over.
Top each tofu with some crispy garlic and dried shrimps mixture and finish off with sliced chillies and spring onions.
Serve them as appetizer and they perfect for a cocktail party.
I sometimes serve it in porcelain saucers.
Comments
Post a Comment