MA PO TOFU (麻婆豆腐)

So so, I had never had any success in cooking ma po tofu well.. I was told that they were fine.. but you know, people are nice. I always did it on my own imagination, I didn't know that I had to use two different sauces in two stages of cooking.. so here it is, as I learned from the great internet (this is a Malaysian style):

INGREDIENTS:

1 block silken tofu (19 oz box)
1/4 lb ground pork
3 tablespoons Sichuan spicy bean paste (辣豆瓣酱)
2 tablespoons chili powder
2 tablespoons cooking oil
3 tablespoons chili oil
1 tablespoon Sichuan peppercorns (roasted and ground to powder)
1 tablespoon light soy sauce
1 teaspoon fermented black beans (rinsed and pounded)
2 stalks of leeks or scallions (chopped into 1 or 2-inch length)
2 gloves garlic (chopped)
1/2 cup water
Salt to taste

METHOD:

Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.

Cá Kho Tộ – Vietnamese Claypot Fish

INGREDIENTS: (4 servings, as part of a larger meal)

• 1 tsp. freshly ground black pepper
• 4 small-med. shallots, thinly sliced
• 1 lb. catfish, cut into 3/4 inch slices/steaks [with skin and bone attached] —boneless, skinless fillets will not work in this dish
• 4 Tbl. fish sauce
• 3 Tbl. raw sugar
• 2 tsp. vegetable oil
• 4 cloves of garlic, thinly sliced
• 3-4 scallions, cut into 2- inch segments [+ 1 Tbl. oil, for garnish]
• small piece (approx. 5 oz) of pork fat (fatback), cut into thin slices or bâtons
• 3 Tbl. Caramel Sauce (Nước Màu) – recipe below
  

STEPS:

• In a bowl, gently toss the fish with black pepper, shallots, fish sauce and sugar. Allow to marinate for 15 min. – up to 30 minutes.
• In a separate skillet set to med. heat, add the oil and cook the pork fat until it has rendered most of it’s fat.
• Next, add the garlic and cook for about 2-3 minutes. Be sure not to brown or burn the garlic. Set aside.
• Set your claypot on the stove and gently begin heating it on med.-low.
• Add the pork fat, garlic and any pan drippings into the claypot.
• Add the marinated fish. Pour and gently mix the caramel sauce with the fish. Turn the heat to medium.
• As soon as the pot begins to bubble, turn down the heat to low, cover and gently simmer for about 30 minute. (Check the pot at the halfway point – if it looks dry, add one or two Tbl. of water and cover again).
• At this point, the fish should be tender but still hold its shape.
• Taste the sauce and add fish sauce or sugar, if needed.
• Before serving, quickly sauté the scallions with oil and add them to the claypot.

NƯỚC MÀU – VIETNAMESE CARAMEL SAUCE

makes approx. 1 cup

If you’re familiar with making caramel sauce for flan – this will be a cinch.

In a dry saucepan set on med. high heat, add 1 cup of plain, granulated sugar and 1/2 cup + 2 Tbl. of water. As the mixture begins to turn amber, stir with a wooden spoon until it turns to a dark mahogany. At this point, remove the pan from the heat and add another 1/2 cup of water to the pan. (The caramel will seize but will eventually liquefy). Heat the pan on high and cook for about 7-10 minutes until it is thick and smooth. Carefully add a couple teaspoons of lemon or lime juice and remove from heat. Give it a good stir and transfer it to a mason jar or other glass container. The sauce will resemble dark molasses and will keep indefinitely in your cupboard.