Ingredients:

1 taukwa, mash with fork
1 small carrot, peel and chop fine
2 stalks coriander leaves, chop fine
1 stalk spring onion, chop fine
1 red chilli, chop fine
¼ tsp pepper
salt to taste
1 egg (use half in mixture and half to dip tahu balls into)
plain flour
oil for deep frying


Method:

Combine taukwa, carrot, chopped coriander leaves, spring onion, chilli, pepper, salt and half an egg. Mix well. Shape into balls. Dip tahu balls in beaten egg then flour and deep fry in hot oil till golden brown.

Ingredients:

2 tbsp oil
4 shallots, chop
1 clove garlic, chop
1 red chilli, chop
4 chilli padi (optional), chop
1 small chicken thigh or breast, debone and chop meat into small pieces
1 small carrot, peel and shred
2 tbsp light soya sauce
100g cabbage, shred
2 tbsp water
½ bundle bean thread vermicelli, soak and cut into short lengths
5 pcs hard beancurd (taukwa), cut in half diagonally
10 small lettuce leaves, for garnishing
10 chilli padi, for garnishing


Method:

• Heat oil, add chopped ingredients. When fragrant, add chicken then carrot and soya sauce, stirring after each addition. Add cabbage and water. Stir and leave to cook for a couple of minutes. Add vermicelli. Mix well. When vegetables are cooked but not too soft, remove from heat.
• Deep fry beancurd halves till lightly brown. When a little cool, slit taukwa along the long side and spoon cooked filling into each.
• Garnish each piece with a small lettuce leaf and chilli padi.

Ingredients:

2 pc hard beancurd, cut each into 9 pieces
50g dried anchovies, split in two, rinse, drain and dry
300g prawns or shrimps, remove head and shell and devein
5-6 hard boiled eggs, make slashes on surface of each
oil for frying
3 tbsp palm sugar
½ tbsp tamarind pulp, mix with ½ cup water and strain for juice
3 onions, cut in half then into thick slices
salt to taste
4 tbsp oil

Put in a blender with a little water and grind fine:
1 large onion
30 dried chillies, soak beforehand
1 clove garlic


Method:

• Shallow fry first, the beancurd, then anchovies separately till lightly brown. Remove from heat and set aside.
• Shallow fry prawns till they turn pink. Set aside.
• Heat 4 tbsp oil. Add ground ingredients, salt, sugar and tamarind juice. Bring to the boil. When mixture is fragrant and thick, add fried beancurd, anchovies, prawns and eggs. Stir well for 5 minutes. Add onions. When onions are cooked, remove from heat.

Ingredients:

3 pcs hard beancurd, mash with a fork
5 eggs, add a little salt and beat
200g beansprouts, remove tails and scald
6-8 lettuce leaves, wash and shred coarsely
1 cucumber, cut in strips
2 tbsp oil

For sauce:
Combine in blender and grind till fine:
6 red chillies
8 chilli padi (optional), for a hotter sauce
1 clove garlic
¼ cup water

1 cup water
2 tbsp brown sugar
salt to taste
1 cup peanuts, roast till brown, cool then remove skin and grind coarsely
juice of 3 limes, cut up lime skin for use as well
1 tbsp dark soya sauce


Method:

For sauce:
Put blended ingredients in saucepan, add water, sugar and salt and bring to the boil. Add ground peanut, stir and bring back to the boil. When thick, add soya sauce, lime juice and lime skin. Stir and remove from heat.

For Tahu Telor:
Heat oil in omelette pan. Pour in one large ladleful of egg, put half the mashed beancurd over it and add more egg to cover. When set, turn omelette over.
Makes 2 large omelettes.

To serve:
Put omelette on plate, sprinkle beansprouts and cucumber over it. Pour sauce over and garnish with shredded lettuce.

Ingredients:

500g tahu, split horizontally into two
10 straw mushrooms, slice fine
200g boneless chicken breast, mince or chop fine
2 stalks spring onion, chop fine
2 stalks Chinese celery, chop fine
2 red chillies, remove seeds and chop fine
3 tbsp light soya sauce
1 tsp ground white pepper
2 tsp cornflour


Method:

• Boil water in steamer.
• Put tahu halves on a plate for steaming. Prick tahu.
• Combine the rest of the ingredients in a bowl. Divide mixture in two and put over each half of tahu.
• Steam tahu for 15-20 minutes.

Ingredients:

3-4 hard beancurd, cut in 2 diagonally and deep fry till lightly brown
3 tbsp oil

grind coarsely:
2 medium sized onions
5 red chillies
1 garlic

salt to taste
juice of 3 limes


Method:

Heat oil, add ground ingredients and salt. Fry till fragrant. Add lime juice, stir, add beancurd. Stir and mix well.