Salt n pepper squid, Chilled silken tofu, Boiled XiaoBaiCai

If you follow the recipe for the squid, you are screwed, coz it's dam salty! We cooked 3 batches before finally getting it right! The trick is to, put suitable amount of floor, add a dash of salt, and add more singaporean pepper. I'm proud to say the nicest batch of squids was coated in a mix made by puddy! *beams*

Puddy doesnt routinely eat ginger so I thought by mixing it into the sauce i will keep biting on it when I eat the tofu. But actually as its very finely chopped, it didnt really give a strong ginger taste, but imparts quite a nice flavour to the sauce. We didn't follow the recipe coz we were lacking many ingredients, so my lamb just anyhow mix and match. I knew my papa din like cold stuff, so I even heated up the sauce, but alas, becoz the tofu is cold, overall is still cold. I like it cold though, with the vingearish taste....but i think it earned my mehz some chopperz again!

Who washed the dishy? auto-door

Recipe (adapted from a book from lib):

Salt and pepper squid

Ingredients

300g squid
1.5 tablespoon cornflour
1.5tablespoon plain flour
5 teaspoon salt (to be reduced)
2 teaspoon crushed sichuan peppercorns(think singapore pepper can be used as sub)
veg oil for deep frying (duhz, then for drinking mehz)
lettuce (more the merrier) and lemons.

Steps:

clean and score squid (right, who eats a dirty squid)

combine flours, salt and pepper. add squid and toss to coat, shaking off excess flour

Heat oil in hot wok and deep fry the squid for 1.5 mins.

serve with lemon halves.

Chilled silken tofu with spring onion, ginger and vinegar dressing
http://www.penguin.com.au/lookinside/other/1920989331/Recipe.cfm

Ingredients

300g silken tofu, chilled,
pepper and salt

dressing

2.5 tablespoon light soy sauce,
2 tablespoon finely sliced coriander roots and stems,
2 tablespoon finely diced ginger,
2 tablespoons finely sliced spring onions,
2 tablespoon kecap manis,
2 tablespoon malt vinegar,
1/4teaspoon chili oil,
dash of seasame oil

Steps:

make dressing

prepare tofu in whatever shapes and sizes that you want. pour dressing over chilled tofu. sprinkle salt and pepper