“Tau Hu Goreng” & Spicy Olive Oil Beef with Broccoli, Carrots and Mushroom

After our dinner at Jakarta last night, D wanted to have Tau Hu Goreng as a dish for dinner since we had Satay Sauce, and so I tried cooking that but my style. πŸ˜›

Hence, it isn’t quite ‘Tau Hu Goreng’ but more ‘Chicken with Soy Beancurd and Soy Bean Sprouts in Satay sauce and nuts‘ (what a mouthful! Haha… ).

β€’ 250g chicken breast (cubed)
β€’ 6 tablespoons walnuts (crushed)
β€’ 2 tablespoons Canola Oil
β€’ 2 cloves garlic (chopped)
β€’ 2 tablespoons onion (chopped)
β€’ 175g soy beancurd (cubed)
β€’ handful soy beansprouts (quantity according to own preference)
β€’ Satay sauce
β€’ 1 cup water

1. Break walnuts into small bits:

2. Stir-fry chopped garlic and onions in canola oil.

3. Brown cubed chicken breast.

4. Add soy bean sprouts to cook.

5. Remove cooked chicken breast and soy bean sprouts from pan.

6. Stir-fry soy beancurd till brown.

7. Add walnuts and mix evenly with soy beancurd:

8. Add peanut butter and mix evenly.

9. Add satay sauce and mix evenly.

10. Return cooked chicken breast and soy bean sprouts to pan.

11. Add water and simmer.

12. Serve hot and enjoy your ‘tau hu goreng’! πŸ˜‰

Reflection: I’ll leave the walnuts out the next time ’round; the walnuts gave the dish crunch but was a bit bitter. 😐

I also cooked Spicy Olive Oil Beef with Broccoli, Carrots and Mushroom, similar to the Sesame Beef stir-fried with Broccoli I cooked 2 weeks back but not quite.

β€’ 250g beef (sliced)
β€’ 1 pound broccoli (florets cut into small pieces, stalk cut into 1/2 inch)
β€’ 1 carrot (sliced or diced according to preference)
β€’ Mushroom (quantity according to preference)
β€’ 50 ml hot water (to soak mushrooms in)
β€’ 2 tablespoons Olive Oil
β€’ 1 tablespoon Canola Oil
β€’ 1 tablespoon sweet soy sauce
β€’ 1 tablespoon light soy sauce
β€’ 1 tablespoon honey
β€’ 1 tablespoon ground black pepper
β€’ 1 tablespoon cornstarch
β€’ 1 tablespoon chilli sauce
β€’ 2 cloves garlic (chopped)
β€’ 2 tablespoons onion (chopped)

1. Soak mushrooms in hot water until soft.

2. Marinate sliced beef in olive oil, sweet soy sauce, light soy sauce, honey, pepper, chili sauce and cornstarch.

3. Slice mushrooms when they are soft.

(Keep the mushroom β€œwater” for use later.)

4. Stir-fry sliced garlic and chopped onion in canola oil.

5. Cook marinated beef.

6. Remove beef from pan.

7. Stir-fry sliced mushrooms, carrot and broccoli.

8. Add remaining water from mushroom to vegetables and simmer.

9. Return beef to pan and mix evenly with vegetables.

10. Tuck in to piping hot dish!

Reflection: I think this dish is tastier than the ‘Tau Hu Goreng’ and would definitely prepare this again. In fact, I think I should have just prepared either 1 of them because we had too much food, so we packed the beef dish for finishing over dinner tomorrow. πŸ™‚


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