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I Goreng Macaroni Instead of Mee By Accident #summerchallenge2
Introduce
Chef :
Daniel LimI Goreng Macaroni Instead of Mee By Accident #summerchallenge2
#summerchallenge2 Being born and raised in a small island called Singapore, I am always intrigued by our cuisine. It is actually a fusion of multiple cultures. Take this Mee Goreng for example, it is originated in Indonesia and travelled to Malaysia and eventually finding it's way to Singapore. There're many different variations. Chinese, Malay and Indian have their own spin on this Mee Goreng, but throughout the years, the real taste seems to dissipate.
Ingredient
300 g
Firm Tofu,
Pinch
Sea Salt,
Pinch
Cornstarch,
10 g
Yellow Split Peas,
1 TSP
Vegan Miso Paste,
1/2 TBSP
Tamarind Paste,
2 TBSP
Pic's Smooth Peanut Butter,
3 Cloves
Garlic Finely Minced,
Pinch
Nori Flakes,
Cooking instructions
* Step 1
Prepare tofu.
* Step 2
Place a skillet on top of the tofu.
* Step 3
You will notice how much liquid has been drawn out from the tofu.
* Step 4
Preheat oven to 180 degrees celsius or 355 fahrenheit.
* Step 5
Add a dash of soy sauce and a pinch of salt.
* Step 6
Prepare pasta.
* Step 7
Drain, but reserve the oil in the skillet, and transfer into a blender.
* Step 8
Continue cooking until the color turns a darker shade of red and the oil starts to separate from the paste.
* Step 9
Add in the chili paste.
* Step 10
Add in 400g of hot water into the skillet.
* Step 11
Add in the chili paste and tofu.
* Step 12
Add in nori flakes and soy sauce.
Note: if there is a photo you can click to enlarge it
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