Thursday, September 20, 2012
They'll want to know about their super powers, I have no advice for you here, it's going to vary from kid to kid, be creative.
Emphasise that it's a secret (or they'll probably get a kicking at school) and see how long you can keep this up.
Monday, September 03, 2012
This is inspired by mapo-tofu but ends up quite different, it's got more meat and less fire. It's really easy to cook (because I use sauces from a jar) and my kids love it.
It take about 5 mins to prepare and maybe 20 mins to cook and with rice is enough for 3 people.
Instead of rice you can also serve this with soupy noodles, just not too soupy or you lose all the meat into the depths of the soup.
You will need:
- 600g of firm tofu (if you're in Japan, that the one with "もめん" written on it)
- 300g of minced pork
- Lee Kum Kee Chill Garlic Sauce
- Lee Kum Kee Black Bean and Garlic Sauce
- 1 spring onion
- 300ml of chicken stock
- cooking oil
- (optional) ground sichuan pepper (or sansho in Japan)
Lee Kum Kee sauces seem to be all over the world, except Japan where they're actually hard to find, even in Chinese markets. I got mine in the basement market in Ameyoko in Ueno.
- Chop the tofu into cubes about 1-2cm on each side. Leave that in a for now.
- Put some oil in a frying pan or pot (you'll need a frying pan with high side, a wok would be even better). Get it hot enough for frying.
- Fry the mince until it's brown.
- Make a hole in the middle of the mince and in one table-spoon of chilli sauce (more if you like spicy) and one of the black bean sauce and then mix them right through the mince. It should take about a minute to get the mince fully coated in sauce.
- Check the tofu. The bowl probably has lots of water in it now that drained out of the tofu, pour that out.
- Add the tofu cubes and mix them around so that they are covered in meat and sauce.
- Add the chicken stock.
- Turn down the heat and let the whole thing simmer for 10-15m. At the end, there should not be much stock left. Give it a stir every few minutes to stop things sticking.
- While it's simmering, slice up the spring onion thinly.
- Serve either sprinkled with the spring onion and the sichuan pepper or let everyone add it to their own portions.