Toad in the hole (Sausages pudding) 布丁香肠



After Christmas and New Year, Chinese family is also getting start to preparing some cookies for the coming Chinese New Year celebration. If you would like to try out some new recipes, you may check out my earlier Chinese Delights 2013 event round up posts here or you may refer to the top page at my blog header. There are many good recipes shared by many bloggers, check it out!
I made this Toad in the hole during Christmas time, even though we didn't celebrate Christmas, but I still prefer to make some Western foods during this time.
Toad in the hole is a traditional English dish comprising sausages in Yorkshire pudding .The origin of the name "Toad-in-the-Hole" is often disputed. Many suggestions are that the dish's resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name.

 

Since I have made Yorkshire pudding before, so it was easy to prepare this pudding..

This pudding tasted similar like between pancake and bread..if you are curious the taste, why not try this recipe out..

 

I made some coleslaw to go with this pudding..if I can made the onion gravy then it will be perfect..

Toad in the hole (Sausages pudding) 布丁香肠

*for a 6”x9” ramekin 

5 pork sausages or any other sausage as per your preference

125g plain flour
2 eggs

250ml milk
1/2tsp salt
1tbsp lemon juices

Butter, for greasing

Method

1. Put flour, eggs, milk, salt and lemon juices in a mixing bowl, stir and whisk till a smooth batter.
2. Sift the batter into a clean water jar, cover and stand for at least 30mins.
3. Grease the ramekin with butter, and heat in a preheated oven at 200C for 2mins or until very hot.
4. Remove the ramekin from the oven. Whisk the batter and pour into the hot ramekin, then place sausages on top.
5. Bake the sausage pudding in the oven for 35 minutes at 200C or until well risen, golden, and crisp.
6. Serve warm with other side dish.

Recipe by Sonia aka Nasi Lemak Lover

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Simple Home-style tofu, and how to remove tofu from the box

Earlier I have problem to remove a perfect tofu from the box. After I learnt a new way, I am glad to see the tofu perfectly removed from the box for every attempted.

 

How to remove tofu perfectly from the box?

 

1. use a pair of scissor to trim off the edges of the tofu box, remove the plastic paper.

 

2. open the wall of the box and let tap water running through the gap, repeat the same step for each side, until you feel the tofu is floating on the water.

 

3. Place the tofu with a plate, then flip it over.

 

4. remove the box, and you see a perfect tofu..
Thanks to food4tots for sharing this useful tip !!



Now the tofu is ready to cook, here is the simple steamed tofu that I like to cook..

Simple steamed tofu with dried shrimps and onion

(recipe source: by Sonia aka Nasi Lemak Lover)

1 silken tofu

3 sprig of spring onion, take green part only, chopped
20g dried shrimps, washed
4 shallots, sliced
 

1tbsp light soy sauce

1tbsp oyster sauce
3tbsp cooking oil

Method

1. Remove the tofu from the packaging, put it in a steam proof dish and drain the excess liquid. Steam the tofu in a rice cooker (while cooking rice ) or in a steamer for 5mins, pour excess liquid.
2. Heat oil in a wok, fry shallots till golden brown and crispy, dish out and set aside.
3. In the same wok, deep fry dried shrimps till aroma.
4. Pour oyster sauce and light soy sauce on the steamed tofu, add in the fried dried shrimps together with cooking oil and sprinkle fried shallots.
5. Serve with steamed rice.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

Mapo Tofu (Spicy Chili Tofu with minced meat) 麻婆豆腐

Mapo Tofu is a famous Chinese traditional tofu dish. A famous Szechuan dish, roughly translated as "pockmarked grandmother beancurd", named for the old woman who supposedly invented the dish.

This dish is simple, just consists of cubes of tofu and ground beef or pork, in a spicy chili bean sauce . This time I used the spicy chili bean sauce 辣豆瓣醬 that given by my sister who brought back from Taiwan trip. But this bean sauce is not spicy at all and the taste not that good, still prefer to cook with chili paste with normal soy bean sauce.

Mapo Tofu (Spicy Chili Tofu with minced meat) 麻婆豆腐

(recipe source: refer to a cookbook title traditional Chinese home cook dishes, by Sonia aka Nasi Lemak Lover)

2pcs soft tofu, cut into cubes, set aside and remove water

1 sprig spring onion, separate white and green part, chopped

100g minced pork (with some fat), marinate with:-

1/2tsp light soy sauce
1/4tsp sesame oil
Pepper
1tsp tapioca starch or corn starch

2tsp spicy chili soy bean sauce  辣豆瓣醬

1/2tsp light soy sauce
1/2tsp salt or to taste
1/2tsp sugar or to taste

4tbsp cooking oil

Water or stock

Method

1. Heat oil in a wok, sauté minced pork for a while.
2. Add in chili soy bean paste, stir to mix well.
3. Add in water, bring to boil.
4. Once water is boiled, add in tofu and chopped spring onion (white part), cook for 5mins or until gravy turn slightly thick.
5. Seasoning with light soy sauce, salt and sugar.
6. Add in green part of spring onion, dish out and serve hot.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

Nyonya Cincalok Omelette 娘惹咸虾酱煎蛋

The other day i cooked this Nyonya cincalok omelette to enjoy with porridge for a light lunch.. Tasted like shrimp paste /belacan fried eggs, and one item you must add in this omelettle is onion, the sweetness from onion just perfectly contrast with salty cincalok (fermented small shrimps).



I bought this blue patterned enamel plate from Bali, and noticed they also like to use this kind of Chinese made enamel plates..And today i found another nice enamel plate, check out last picture in this post..

Nyonya Cincalok Omelette
(recipe source: by Sonia aka Nasi Lemak Lover)

4 eggs
80g fresh shrimps
1 onion, sliced
2tbsp cincalok
1tsp light soy sauce
pepper
6tbsp cooking oil

Method
1. Heat oil in a non-stick frying pan, sauté onion till fragrant.
2. Add in fresh shrimps, sprinkle light soy sauce, sauté till prawn changed color.
3. Add pepper into eggs, pour into the pan.
4. Use your finger, squeeze out as much as water from cincalok and spread cincalok on top of the egg.
5. Once the omelette starts to set, flip it over and brown the other side.
6. Dish out and serve hot with congee or rice.

The quality of this enamel plate is very good, thick and nice print. The owner of the shop told me that we can't find this kind of old-fashioned plate anymore. They left only few of this plates..

Stir- fried Chive flowers, Tofu and Crab sticks

Sorry to bother all with my scheduled Japan travel posts, but I am appreciate very much to those who left comment even i was away for vacation. Actually i spent quite a lot of time trying to finish this Japan travel post before i go for vacation, in fact still have 1-2 two more posts to go..hehehe..
After 7days of eating Bali foods (Babi guling, Bebek(duck), pork ribs & etc), soon i returned home, i really miss Nasi Lemak and Chinese foods..So I cooked this tofu dish, also cooked white cut chicken, stir fried green veggie and ABC soup soon i returned from Bali. This is a typical homecook Chinese dish that i like to prepare for my family.

Usually i don't add crab sticks into tofu dish, but spotted Rice Bowl Tales added crab sticks  (sorry, can't really remember in which post) , so i also cooked this way..Ya, add crab sticks only at the end of cooking, if you add in too early, the crab sticks will tend to be broken..

Stir- fried Chive flowers, Tofu and Crab sticks

(recipe source: by Sonia aka Nasi Lemak Lover)

1 small bunch chive flowers, cut into 2” length
3 soft white tofu, cut into big cubes
3 chinese dried shiitake mushroom, soaked in water till soften, slices
4 crab sticks, halved
20g carrot, sliced
50g meat, sliced (marinate with light soy sauce, pepper and tapioca starch)
2 garlic, chopped

1tbsp light soy sauce
1/2tsbp dark soy sauce
Salt to taste

Method
1. Deep fry tofu till golden brown, set aside.
2. Heat oil in a wok, sauté garlic and add in meat, mushroom and carrot, stir fry till mix well.
3. Add in water and bring to boil. Then add in fried tofu, season with light soy sauce, dark soy sauce and salt.
4. Cook over medium heat for about 5mins as to let tofu absorb the seasonings.
5. Add in chive flowers and crab sticks, lightly stir to mix well, cook for 1min.
6. Dish out, serve hot with rice.

 

Hot Plate Sizzling Tofu

I would like to special dedicate this dish to Love2cook who has been asking me to share this recipe for her. This simple tofu dish is popular at the "tai chow" hawker stalls and Chinese restaurant.. beaten egg and tofu mixture is poured into a hot plate and created a sizzling effect..

The shop owner told me have to special care of this hot plate, have to immediate pat dry after washed, brush and coat entire hot plate with oil before storing it. These steps is to prevent the plate from rusty. I bought this hot plate at RM 20++..

Hot Plate Sizzling Tofu
(recipe souce: by Sonia aka Nasi Lemak Lover)

2 rolls Japanese egg tofu, cut into 1.5cm slices
2tbsp cornstarch

Topping
80g chicken breast, minced
60g prawns, peeled and minced
3 Chinese Shiitake mushroom, soaked till soft, sliced
1/2tsp sugar
1tsp Chinese rice wine, optional
Pinch of salt

2 shallot, chopped
2 garlic, chopped
1cm young ginger, chopped

125ml chicken stock / water
1/4tsp ground pepper
1tbsp oyster sauce
1/4tsp dark caramel soy sauce
1/2tbsp tapioca flour/cornstarch mixed with 1tbsp water

1 egg, lightly beaten
3 spring onion, cut 1” lengthwise
1 fresh red chili, sliced

To deep fry tofu
1. Heat a wok with oil over high heat.
2. Dust the tofu with corn flour, and deep fry till golden brown.
3. Remove and drain on paper towels.

To prepare topping
1. Marinate chicken and prawns with sugar, salt and rice wine for 20mins.
2. Heat a wok over high heat, sauté chopped shallots, garlic and ginger.
3. Add minced meat and prawns, stir-fry until fragrant and browned.
4. Add chicken stock/water, pepper, oyster sauce, dark caramel sauce and salt to taste.
5. Bring to boil and thicken with the tapioca flour mixture.
6. Dish out

To serve
1. Place a hot plate over high heat and add 1tbsp oil.
2. Once it is smoking hot, pour in the beaten egg and top with tofu and mince mixture.
3. Garnish with spring onion and chili.
4. Serve immediately.

Also i would like to Thanks again to Love2cook given me so many lovely gifts after I won in her 1st giveaway recently..