Dinner

Whipped up a simple dinner last evening for my housemates (my loyal guinea pigs).

Here's the impromptu recipe I have created last evening.

Serves 4 (Approx Cost SGD$4.50 excluding condiments)

2 big slices of batang steaks.
2 pieces of Tau Kua (Dried Beancurd) (Tau Kua is used in place of steamed riced due to lower carbo)
1 bulb of sliced Red Onions
1 tbsp of minced Ginger
2 cloves of Minced Garlic
2 Table spoon of Turmeric Powder
1 Table spoon of Chili Powder
0.5 Coriander Powder
2 Tablespoon of Cornflour
0.5 tsp of salt
1 tsp of sugar

Preparation:

Rinse the Batang steaks and dried them with paper towels.
Rub some salt followed by 1 tbsp of minced ginger and 1 clove of minced Garlic on the batang steak.
Sprinkle one tbsp of Turmeric Powder on both sides of the batang steaks. (Use a pair of chopsticks or tongs to handle the batang steaks as turmeric powder might leave stubborn yellow stains on ya hands).

Marinate for at least 30 minutes

Meanwhile, rinse, dry and cut the tau kua into squares (one parallel horizontal cut and a 2 cross vertical perpendicular cuts to create 8 smaller squares)

Heat (high heat) about 300ml of oil in a deep frying pan for 10 mins. Carefully and swiftly slide the tau kua squares into the heated wok. Ensure the oil covers the tau kua squares. Use medium heat and let the tau kwa deep-fried for about 15 minutes. Swirl the pan intermittently to ensure consistent deep-frying.

Dish out once the tau kwa squares turns golden brown. Allow the excess oil to drain using a strainer.

Sprinkle the cornflour over the batang steaks (both sides). Using the same pan of oil at medium heat, slide the batang steaks in. Ensure the oil covers the surface of the batang steaks. Deep-fry the batang steaks for 10 mins before flipping to the other side.

Dish out and allow the excess oil to drain.

Drain the oil from the pan leaving about a tablespoon of it in the pan. Add the remaining minced garlic, ginger and Red onions. Toss and add 1 tbsp of Turmeric powder, 1 Tbsp of Chili powder (add more if desired), 0.5 tbsp of coriander, 0.5 tsp of salt and sugar. Stir-fry the onions to ensure the condiments are well mixed. Add 2 tablespoon of water (Caution: Clouds of High Heat Steam might be created abruptly when water is added highly heated pan). Continue to stir fry for 2 mins before turning off the flame

The deep fried tau kua and batang steaks can be eaten together with the stir-fried onions.

Note: It is important to dry the batang steaks and tau kua after rinsing to prevent excessive oil splattering during subsequent deep-frying.