Foodie Trips

Cooking during Lockdown

In the beginning of the Circuit Breaker period in Singapore, food delivery services were in a chaos because of sudden surge in demand, and all eating places are either closed or only offer takeaway services. So we have to become home-cooks overnight.

Chinese

Mapo tofu 麻婆豆腐

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Mapo tofu 麻婆豆腐

I confess, I used some “help” with this mapo tofu. But the whole idea is to use as little steps as possible to get to these dishes, so I recommend some help if you can. The “help” comes in the form of a sachet of premix mapo tofu sauce. There are several brands, but the best so far I have tried came from Japan. Marumiya 丸美物 Mabo Tofu No Moto is really easy to use, comes in two little sachet so that you can do a smaller portion. And this particular brand comes with meat sauce, so if you did not prepare minced meat, you are still OK. No sweat!

Difficulty :

Rating: 0.5 out of 5.

Drunken chicken roll 醉鸡卷

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Drunken chicken roll 醉鸡卷

This is a new recipe I picked up from the sous vide user group. The chicken has been marinated using Shaoxing wine overnight in a vacuum bag. The chicken is then sous vide for 6 hours and chilled overnight. Total prep time: 2 days. But it is really easy to prepare with little risk of failure.

Difficulty :

Rating: 2 out of 5.

Sweet and sour soup 酸辣汤

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sweet and sour soup 酸辣汤

This is in the style of Din Tai Fung’s sweet and sour soup. There’s one missing main ingredient from DTF – duck blood tofu 鸭血. And the bamboo shoot I used are from China and are not as sweet or crunchy.

Difficulty :

Rating: 3 out of 5.

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