Recipes - Page 7

those recipes are yummy for my tummy! This is my 1000th post!!!!

Friends...what is tofu?
Iam seeing many dishes with this ingredient
Is it a very silly question..?

Hi Rhodes

Tofu is a meal product which is made from purely soya bean. It is high in protein. They come in various forms. Many vegetarians go for tofu in their meal. Chinese/Japanese/Orients are the 'creators' of tofu. But now Indians and Westerners know about this product and are into it.

They come fresh. Mostly white in colour, some are firm and some are very soft (looks like jelly). You usually can find them soaked in water. Some come readily fried - golden brown outsides but white inside, some come in yellow because of colouring. They usually last for 2-3 days, unless you freeze.

If you go to Chinese Mart, you can get them there whether fresh ones or dried ones, fermented ones looks like feta cheese. Chinese/Japanese/Koreans cooking are famous for their tofus.

Iyah.... Pat Tahu Sumbat. (stuffed tofu)

Jenim, vegetables are all fresh. No need to cook except the bean sprouts which you need to blanch.

To all of you who are following my recipes, please accept my sincere apologies, if you could not follow my recipe. Please do not hesitate to ask. It is my pleasure to explain.

Another thing is the measurement. The measurements might not be accurate. All the recipes which I have given so far are my mum's recipes with exception of Stuffed Tofu. My mum and grandma taught me as a pinch of this, a handful of that etc. So no proper measurement is given to me. I have estimated the measurement myself.

Jenim, I am waiting anxiously to hear from you, how the Tofu Kolumbu turned out.

thanks very much caryn for the explaination of the tofu.
i will ry in some chinese store here..

I tried Kavitha's spicy chiken yesterday potluck..wow..it came so well..
With the help of you all friends, iam improving in cooking..
Tommorrow i am going to make this brinjal sambal for lunch..

Hi Kavi...Thanks for the fish curry recipe..
The fish curry picture looks yummy...
Thanks let me try that soon.

Caryn thanks for the tofu explanation and brinjal sambal.
Caryn this brinjal sambal is a favourite in my house. The ingredients are same except we not use tumeric powder, and only use thick coconut milk.
One more thing, we use the long brinjal, rub oil on it and cook it over the stove fire.Let it char all over then remove the skin when it is cooled. The aroma is wonderful. You can even do it on charcole fire.

Yes, Kavi. We do the same at home. Esp the charcoal one. Although we don't use the stove because of the gas smell.

My mum put them in oven/microwave, but I do not know degree of baking. Hence, I did not give the idea how to do in oven.

Besides, I am confusing everyone here, so made it simple. 😳

The tumeric is added to give an added colour to the brinjal. Apparently, during my grandma's time, she used it so that the brinjal do not turn dark although she does add salt.