7 CRISPY SILKEN TOFU WITH MINCED CHICKEN, HOLY BASIL AND ABALONE MUSH­ROOMS

Simply Her (Singapore) - - Home & Food Recipes - By Haresh Samb­nani

IN­GRE­DI­ENTS 1 pack silken tofu, cut into 8 pieces 200g corn­flour 2 tbsp veg­etable oil + more for deep-fry­ing 2 cloves of gar­lic, minced 2 shal­lots, thinly sliced 300g minced chicken 100g abalone mush­rooms, diced

tsp palm sugar 1 tbsp fish sauce 1 tbsp dark soya sauce 2 tbsp oys­ter sauce 1 cup holy basil leaves*, roughly diced DI­REC­TIONS 1 Dust the tofu with the corn­flour and deep-fry. Drain and trans­fer to a plate. 2 Heat 2 tbsp oil in a hot pan. Fry the gar­lic and shal­lots over medium-high heat un­til fra­grant. 3 Add the re­main­ing in­gre­di­ents ex­cept the holy basil and stir-fry for 3min. 4 Stir in the holy basil, then top each tofu piece with a dol­lop of the cooked mix­ture of in­gre­di­ents. *Th­ese green or red leaves are com­monly used in Thai cook­ing. Avail­able at Yen In­vest­ment Thai Su­per­mar­ket, #02-64 Golden Mile Com­plex, tel: 6293-2780.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.