Sandwich Maker Tofu with a Zesty Miso Dip

This is an amazing idea!

You just gotta try it out. 

I’m not writing particularly about tofu. I mean, seared tofu? Pffft!!! Anyone can do that. 

I’d seen this idea floating about on the net a while ago and it inspired me to sear some tofu to go with this amazing, tangy, spicy, sweet, sour, zesty, all-textures dip that mum used to make. Brought back a ton of memories…

Anyway, the dip calls for a Chinese fermented bean paste (tau cheong) quite similar to miso. I didn’t have that paste, I had miso. Miso it is. And I think from now on, I’d stick to miso. It’s just so good!

Right, the tofu. 

Everyone has a waffle iron/sandwich maker, right? No? What? Oh …..

Never mind. Whenever you can get your paws on one….

Like I said, it’s such a good way to sear tofu. 

Or hash browns, polenta cakes, mochi……yes, you read right. Mochi. Those gooey little things. It gets crispy on the outside and still soft and gooey on the inside. Yummers!  I’m sure there are more stuff that can be done with a sandwich maker besides a grilled cheese sandwich. Get creative, peeps!

There’s very little oil used too. And it makes a more even shade of sear.

INGREDIENTS

Firm tofu, cut into wedges or whatever shapes that’ll fit your sandwich maker

oil for brushing or spray

Dip: (This is just a guide. Adjust to suit your tastebuds)

1 - 2 tbs dried shrimp, toasted (like you would nuts)

1 tbs brown miso

Juice of 1 large lime (key lime)

2 - 3 tsps sugar

chillies, sliced

METHOD

Mix all of the dip ingredients into a small bowl except the toasted shrimp.

Stir to mix until sugar has completely dissolved. Taste and adjust accordingly.

Stir in toasted dried shrimp just before serving so that it remains crispy.

Leave aside.

Brush or spray the sandwich maker plates with oil. Place the tofu wedges on, cover and let the gadget do its work. When done, check to see if it’s browned or golden enough to your liking. Otherwise, cook a little longer.

Remove and have it warm with the dip.

Makes a great appetiser.

Pumpkin Bingka Boo Boo

(Don't try this at home)

This is a variation of the traditional Tapioca Bingka, a local kueh (pudding-type cake) made from grated tapioca. 
I'm a sucker for pumpkin and anything that has pumpkin in it. And lately, since it's close to pumpkin season and Halloween, I've been getting pumpkin fever all over again ... which is good, since I haven't been into anything lately besides moping around and leaving my usual inane comments on some blog posts.
So, when I saw this oh-so-simple recipe at Arthur's blog, I just couldn't resist.
Unfortunately, this was a recipe that didn't turn out quite as nice as it's suppose to be. Mine was a little dense and chewy, probably because of the tweaks I did to it (as usual, I can't leave well enough alone, and this time it backfired on me ... sigh). 
I was of two minds as to post this disaster. But it might be useful as a "what not to do" guide.
Honestly, I think adding the dessicated coconut could have dried it out some and also maybe a little less flour might do it or just by adding more liquid or a more diluted coconut cream or, or, ..... gosh, I'm getting all knotted up here!

If you want to see a better version (of course you do!), hop over to Arthur's @ Suituapui. His look moist and soft, just how a bingka should be. 


Here's what not to do:

INGREDIENTS

400 g cooked pumpkin, mashed
30 g / 2 tbs butter, melted
2 cups flour
1 cup coconut cream
1 cup milk
1 cup dessicated coconut
1 cup dark muscovado sugar
3 eggs, beaten



METHOD

Preheat oven to 180˚C.
Line a 9" X 9" tin with parchment 
Mix everything together.
Bake for 45 mins. 
Cool and slice.

Sigh. Now I'm gonna go curl up somewhere and mope some more ...

Reconstructed Mango Glutinous Rice

Or Mango Jelut.
Before anyone asks, there's no such word as "jelut". It's actually a combination of "jelly" + "pulut". Pulut (pronounced: poo-loot) being the glutinous rice as it's called in the local lingo.

I am calling this a "Reconstructed Mango Glutinous Rice" based on the popular Thai dessert, Khao Niaow Ma Muang. I see a lot of "deconstructed" recipes, so why not flip the other way?
Also, this was inspired by two of my good friends, who were making a whole lot of comments on my posting of the Mango Agar on facebook. One crazy comment led to another and somehow the word "jelut" came about. And the gears in my head started cranking up after a whole week of suffering from the flu.

This would be categorized as a "kuih" by local definition. And I've used the traditional nyonya "Bee Koh" or "Glutinous Rice Kuih" as the base. The top mango bit is a tweak from my mango agar recipe. It's very close to the Seri Muka (another nyonya kuih) so the mango top isn't jelly-like but more towards a firm custard. If you prefer it to be a jelly, just use the recipe for the Mango Coconut Cream Agar as is.


INGREDIENTS
Glutinous Rice layer (adapted from the book Nyonya Flavours)

250 g glutinous rice, washed and soaked overnight
200 g sugar
1/2 tbs liquid glucose (optional) (*see note)
200 ml coconut milk

*Note: the use of liquid glucose apparently makes a springier bite to the kuih. But to me, I feel it's just as springy without it. Your choice. No biggy.


METHOD

Drain soaked rice.
Steam over high heat until cooked. About 30 mins. Take a chew on a grain or two and if you think it's still too hard, steam a little longer.
In a saucepan, stir together sugar, liquid glucose (if using) and coconut milk over low heat until sugar is dissolved.
Mix in the cooked rice and keep stirring until thickened. About 20 mins.
Pour into a lightly greased 6" X 6" deep pan. 
Level the top with a spatula and leave aside while you make the top layer.

Alternatively, you can cook the rice in a rice cooker. 1 cup rice to 1/2 cup sweetened, light coconut milk. But this will make a softer, mushier texture.


INGREDIENTS
Mango layer (recipe is enough for 2 portions of glutinous rice portion above unless you make a thicker layer)

1 cup mango puree
3 tbs sugar
200 ml milk
200 ml coconut milk
30 g cornstarch
1/2 tbs agar powder (you can use up to 1 tbs to make a firmer texture)


METHOD

Put together sugar, milk, coconut milk, cornstarch and agar powder in a pot. Whisk until everything's well mixed.
Stir continuously over medium heat until mixture thickens to a paste.
Stir in mango puree and continue to stir over low heat until thick and custardy.
Pour onto glutinous rice layer. 
Cool and refrigerate until set. I left it overnight.