Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice.

Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this dish at home from time to time especially in cool seasons such as winter and fall. Do you love it?

Background  Story

If you know the Chinese name of Mapo tofu(麻婆豆腐), the answer might be tofu made by mapo or is mapo is kind of flavor. At the very beginning, Mapo tofu is named after its creator.

It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. The wife also the cook gets some pock (麻子in Chinese)on her face. Her tofu dishes are quite popular among the guests. However some guests told her that they want to eat some meat rather than just tofu. So she bought some beef and cut it to granules and adding the beef into her tofu. Then the tofu dish with beef become more popular and her guests gave the name: Mapo tofu.Nowadays, along with the popular of this dish, there are many variations for example vegetarian version or pork version. Besides, mapo has becomes a kind of flavor which has also been used in other dishes.From the healthy consideration, tofu or bean curd is considered as one of the most nourishing cooking ingredients. There are many types of tofu product on market from soft tofu to firm tofu, from tofu skin to dried tofu etc. Surely, the cooking methods actually depend on the texture of the ingredients. For marinating, soft tofu is more fitful than firm tofu and for stir-frying and deep frying, firm tofu is better than soft tofu.

YIELD

Makes 3 or 4 main course servings

INGREDIENTS

1. For sauce
   • 1/4 cup chicken broth
   • 2 tablespoons hot bean paste
   • 2 tablespoons soy sauce
   • Additive-free kosher salt to taste
2. • 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
   • 1 1/2 to 2 tablespoons corn, peanut, or canola oil
   • 1/2 lb ground pork shoulder (preferably 75% lean)
   • 1 tablespoon plus 1 teaspoon finely minced garlic
   • 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
   • 1 tablespoon cornstarch dissolved in 2 tablespoons water
   • 1 1/2 teaspoons Japanese sesame oil
   • 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
   • 3 tablespoons thinly sliced scallion
3. • Accompaniment: steamed rice

PREPARATION

1. Make sauce:
   1. Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
2. Poach tofu:
   1. Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
3. Stir-fry pork:
   1. Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
4. Finish stir-fry:
   1. Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
   2. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
   3. Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

Miso Ramen Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 3-4 servings

Ingredients

Soup
A
• 6 C water
• 2 cloves garlic, crushed
• 20g ginger, sliced
• 1/2 lb (225g) ground pork
• 3-4 green onions
• 3"x1" (8x3cm) Dried Kombu
B
• 5-6 Tbsp Miso Paste
• 2 Tbsp Sake
• 1 Tbsp Soy Sauce
• 1/2 tsp sugar
• 1/4 tsp chili bean paste such as Tobanjan or any chili paste
C
• 2 Tbsp sesame oil
• 1 clove garlic, grated
Noodles
• 300g dried thin spaghetti
• 8 C (2L) water
• 2 Tbsp baking soda
Topping
• Yakibuta
• soft boiled egg halves
• green onions, cut finely
• corn, pan-fried with butter and salt

Instructions

1. Prepare the toppings (sliced Yakibuta, boiled eggs, green onions, and cooked corn), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.
2. Put Ingredients A in a large pot and let boil for 15 minutes. Strain, then put the broth back in the pot.
3. Add ingredients B to the broth and let it simmer at low heat.
4. In boiling water in a pot, add baking soda (be careful, it may boil over), then add pasta. Cook the pasta according to the package.
5. While cooking pasta, add ingredients C to the soup and stir.
6. After cooking pasta, immediately divide noodles into bowls and add soup onto noodles. Top with Yakibuta, boiled egg halves, green onions and corns.

Ingredients

2 tails (@ 400 g) carp, clean, sponge both sides
2 tsp lime juice
1 tsp salt
1 tbsp of tamarind water
5 tablespoons of sweet soy sauce
3 tbsp oil, to stir fry Spice fine
6 onion grains
3 cloves of garlic
4 pieces of curly red pepper
3 pieces of red chili
2 pieces of red pepper
2 cm ginger
2 tsp coriander granules
1 tsp salt
Sambal Soya ingredients
5 tbsp of Sweet Sauce Bango
1 tomato, seeded, diced
5 pieces of red pepper, thinly sliced
5 pieces of green cayenne pepper, thinly sliced
2 grains of onion, sliced
½ tsp lime juice



NB : 
tsp = tea spoon
tbsp = table spoon

Directions

Smear the carp with lemon juice and salt. Let stand for 15 minutes.

Heat the oil. Stir-fry the spices until fragrant.

Enter tamarind, stir. Lift. add sweet soy sauce, mix well.

Now smear the carp with the seasoning that has been in stir-fry.

Burn the fish over the embers as they sprinkle the remaining seasoning until cooked. Lift.

Serve with chili sauce.

This time we will serve for you. Gado-gado is one menu of cuisine that is very popular by everyone. Fresh and spicy taste is an attraction and makes everyone addicted. Gado-gado recipe that we serve is very tasty and delicious, and you can try it at home.


Ingredients:

• 1 cup bean sprouts
• 2 cups spinach leaves
• 1 cup grated carrot
• 1 cup green beans cut into 1" lengths
• 1/4 head cabbage thinly sliced
• 1-2 hard boiled eggs sliced (if desired)
• Sauteed tofu (if desired) 

Peanut Sauce Ingredients:

• 1 cup roasted peanuts
• 2 garlic cloves
• 2 finger length chilies (mild), deseeded and sliced
• 1 bird's-eye chili (spicy), deseeded and sliced
• 1" fresh kencur root, peeled and sliced (substitute ginger since this may be hard to find)
• 1 kaffir lime leaf
• 3 T kecap manis (sweet soy sauce - substitute regular soy sauce and a bit of brown sugar)
• 1/2 t salt
• 2 cups water
• 1 t fresh lime juice 

Directions:

1. Make the peanut sauce by coarsely grinding the peanuts, garlic, chilies, and kencur in a food processor.  Add a little water if needed to keep the mixture turning.  
2. Add the peanut mixture, lime leaf, kecap manis, salt, and water to a saucepan and simmer on low for about 1 hour stirring every 5 minutes or so.  Remove from heat and stir in lime juice.
3. Blanch the vegetables in salted, boiling water for the following times: green beans - 5 mins, cabbage - 3 mins, carrots and bean sprouts - 2 mins, and spinach - 1 min.  Add them to the pot in order listed so they are finished at the same time.  Remove from heat and drain well.
4. Arrange the salad on a serving dish and top with a few spoonfuls of the Gado-Gado sauce.  Add eggs and/or tofu.  Serve the remaining sauce on the side for those that want extra. 

Otak-otak is one of the foods whose basic ingredients are derived from tengiri fish, wrapped in banana leaves. Then after it is roasted. But you can also be creative by replacing the main ingredients of the Otak-otak is tengiri with chicken meat that has been added a little mushrooms. Although the basic ingredients used are different, but tastes no less tasty than fish mackerel.


Ingredients

200 grams of oyster mushrooms, puree
100 grams of chicken, milled
125 grams of sago flour
25 ml of cold water
5 pieces of ear mushrooms, soak, sliced
1 clove garlic, puree
1 spring onion, finely sliced
1 teaspoon salt
1/4 teaspoon pepper powder
1/2 teaspoon of sugar
oil to taste
Ingredients For Brain Mushroom Chicken Broth
8 pieces of green pepper puree puree
750 ml of water
225 grams of brown sugar comb
1/2 tablespoon ebi roaster puree
1/2 teaspoon salt

1 1/2 tablespoons of tamarind

STEP HOW TO COOK :

The first step mix the ground chicken with oyster mushrooms, and garlic and stir until evenly distributed. Then add pepper, spring onion, sugar, and salt to taste and then stir again until well blended.

Then add the sago flour and also the cold water input little by little while in stir, then pour into the container that has been smeared with oil first. Then  steam Otak-otak for about 25 minutes, then lift and chill.

Once cool, fry with oil until the color is slightly browned. Then lift and drain.

Next boil all ingredients for the soup until it is completely boiling, then strain. Then serve the brains of mushroom chicken with the broth.

INGREDIENTS :
1 chicken, cut 4 parts
2 bay leaves
5 pieces of orange leaves, remove the bone leaves
2 lemongrass, take the whiteness, crush
600 ml of water
750ml oil for frying

GROUND SPICES :
8 grains of red onion
4 cloves garlic
3 grains of pecan chili
5 cm turmeric
4 cm ginger
1/2 tbsp coriander
3 1/4 tsp salt

SAMBAL KOREK MATERIALS:
2 cloves of garlic
22 red chili peppers
1 tsp salt
5 tablespoons hot fried oil leftover chicken fry

SUPPLEMENTARY MATERIAL :
50 grams of cabbage
1 cucumber fruit, cut into pieces
4 stalk basil, picking the leaves

HOW TO COOK :

Boil the finer spices, bay leaves, lime leaves, and lemongrass until boiling. Enter the chicken cooked until soaked and cooked. Lift. Chill.
Fry the chicken in the oil that has been heated over a large fire until cooked. Set aside.
Sambal lighter, garlic claws, cayenne pepper, and salt until smooth. Pour hot oil. Stir well.
Chicken penyet above cobek.
Serve with complementary.

 "The most popular Indonesian snacks . Serve it hot and make extra. With this recipe, you always want more!"

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 tablespoon vanilla powder
• 1/2 cup milk
• 1 egg

• 2 tablespoons butter, melted
• 1 teaspoon rum flavoring
• 4 ripe bananas, sliced
• 2 cups oil for frying

Directions

• Prep
  5 m
• Cook
  15 m
• Ready In
  20 m

1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.

Beef Satay

Satay or Sate is the kebab of choice of Indonesia. This popular dish has spread throughout the world and can be made using any meat, so feel free to try this recipe with chicken, pork, turkey, or anything else you can find. What makes this a particular favorite is the peanut sauce used for dipping. It has sweet, heat, salt, and savory all bundled up in one.

Ingredients

• 900 g(2 lbs) flat iron (trimmed oyster blade) or flank steak
• 15 to 20skewers

Marinade

• ⅓ cup(80 ml) soy sauce
• 3 tbsp(3 g) chopped coriander leaves (cilantro)
• 1 tbsp(15 ml) white wine vinegar
• 1 tbsp(5 g) minced lemongrass
• 1 tbsp(15 g) brown sugar
• 2 tspfish sauce
• 3cloves of garlic
• 1 tspground turmeric
• 1 tspgrated ginger
• ½ tspblack pepper
• ⅛ tspsalt

Peanut sauce

• ½ cup(130 g) smooth peanut butter
• ¼ cup(60 ml) soy sauce
• 2 tbsp(28 ml) tepid water
• 1 tbsp(15 g) brown sugar
• 1 tspAsian chili paste
• 1clove of garlic, minced

·       

2 pounds (900 g) flat iron or flank steak

·        

15 to 20 skewers

Marinade

·        

⅓ cup (80 ml) soy sauce

·        

3 tbsp (3 g) chopped coriander leaves (cilantro)

·        

1 tbsp (15 ml) white wine vinegar

·        

1 tbsp (5 g) minced lemongrass

·        

1 tbsp (15 g) brown sugar

·        

2 tsp fish sauce

·        

3 cloves of garlic

·        

1 tsp ground turmeric

·        

1 tsp grated ginger

·        

½ tsp black pepper

·        

⅛  tsp salt

Peanut sauce

·        

½ cup (130 g) smooth peanut butter

·        

¼ cup (60 ml) soy sauce

·        

2 tbsp (28 ml) tepid water

·        

1 tbsp (15 g) brown sugar

·        

1 tsp Asian chili paste

·        

1 clove of garlic, minced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 4 hours

Combine all the ingredients for the marinade.

Cut the beef into 3- to 4-inch (7.5 to 10 cm) long strips that are 1-inch (2.5 cm) wide and ¾-inch (2 cm) thick.

Place the beef strips into a resealable bag or shallow dish. Pour the marinade over the beef and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 hours.

Combine all the ingredients for the Peanut Sauce in a medium bowl. Check for consistency. Add more water if the mixture is too thick. Also, you can add more chili paste if desired. Cover with plastic and place into refrigerator. Remove and let stand at room temperature at least 1 hour before serving.

Preheat the grill for high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.

Thread one piece of marinated beef onto each skewer in a weaving pattern. Discard any marinade remaining in the bag.

Place the kebabs onto the grill. Cook for a total of 5 to 6 minutes, 3 minutes per side.

Once cooked, remove the kebabs from the grill and serve with the peanut sauce.