Intermezzo: Cooking

What are you doing when you feel not have mood to do anything and hungry but no money to buy some food. I will cook simple food to eat.

Many time I practiced these receipt from my dear one when nothing to do to eat.

Sauteed Tofu

Ingredients

500 g tofu, drained
4 fresh shiitake mushrooms, stems removed
1 medium carrot, peeled and shredded
1 medium potato, peeled and shredded
1 green capsicum (bell pepper) cut in julienne shreds
1 small leek cut in julienne shreds
1 egg white
2 tablespoons light soy sauce
2 tablespoons sake
40 g (1/3 cup) corn flour


Cooking Direction

1. Cut tofu horizontally across the middle. Remove excess moisture by pressing tofu between pieces of absorbent paper.
2. Cut mushroom caps in half then slice each half finely
3. In a medium bowl, combine the mushroom, carrot, potato, capsicum, egg white, 1 teaspoon of the soy sauce and salt to taste. Sift all but 1 tablespoon of the corn flour over the mixture and stir to mix well. Turn grill onto high.
4. Shift remaining corn flour over the tofu pieces, and then pile the vegetable mixture on top. Lift tofu pieces with a spatula and place them on a griller rack. Cook under the grill for 2 to 3 minutes until vegetables are lightly cooked.

Egg Drop Soup

Ingredient

• 100 g (3 ½ oz)boneless, skinned chicken breast, cut in 2 x 4 cm )3/4 x 1 ½-in) strips
• 1 tablespoon sake
• ½ teaspoon salt
• 1 litre (4 cups) dashi
• 1 teaspoon light soy 2 eggs, beaten
• 180 ml (3/4 cup) water
• 8 thin, decorative slices carrot, blanched, for garnish

Cooking Direction

1. Mix chicken strips in a small bowl and with sake and ¼ teaspoon salt. Marinate for 5 to 10 minutes.
2. Heat dashi in a medium saucepan until boiling.
3. Add ¼ teaspoon salt, soy sauce and chicken to the dashi and cook for 1 minute.
4. Slowly pour 1/3 beaten egg into the soup whilst stirring constantly. When soup returns to the boil, add another 1/3 of the mixture, stirring constantly. Bring soup back to the boil, add the final amount of egg and, when all the egg ‘threads’ are formed, remove from the heat.
5. Ladle soup into 4 serving bowls and garnish with carrot. Serve immediately.