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Spicy Tomato Tofu with Fruit Fiesta Fried Rice

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Spicy Tomato Tofu with Fruit Fiesta Fried Rice

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Spicy Tomato Tofu with Fruit Fiesta Fried Rice

Spicy Tomato Tofu with Fruit Fiesta Fried RiceSpicy Tomato Sauce

Special Ingredients:

  • 1 can 411 g S&W Whole Peeled Tomatoes

Complemented By:

  • 6 Shallots
  • 4 Garlic Cloves
  • 1 cm Ginger
  • 2 Red Chillies
  • 2 tbs Dried Prawns (soaked in boiling water)
  • 2 Pandan Leaves
  • 1 tsp Light Soy Sauce
  • 1 tbs Sugar
  • 1 tube Egg Tofu
  • Salt and Pepper to taste

Method:

  • Blend the shallots, garlic, dried prawns, red chillies and ginger with 1/4 cup of water
  • Fry the blended mixture with 100 ml of cooking oil and pandan leaves
  • Add S&W Whole Peeled Tomatoes, soy sauce and sugar into the frying pan and season with salt and pepper
  • Cook for 20 minutes on low heat
  • Remove the pandan leaves and blend the remaining mixture till smooth
  • Cut the egg tofu into 5cm slices and deep fry them
  • Place the egg tofy on a plate and cover with the prepared Spicy Tomato Sauce. Garnish the dish with fresh coriander leaves and sliced red chillies

 

Fiesta Fried Rice

Special Ingredients:

  • 1 can 850 g S&W Fiesta Fruit Cocktail

Complemented By:

  • 2 tbs Vegetable oil
  • 1 Small Onion (finely chopped)
  • 1 Green Chili (seeded, chopped)
  • 225g Chicken Bak Kwa (cut into small pieces)
  • 675 g Cooked Cold Jasmine Rice (overnight rice preferred)
  • 50 g Roasted Cashews
  • 2 Spring Onions (chopped)
  • 2 tbs Fish Sauce
  • 1 tbs Soy Sauce
  • 10 Mint Leaves to garnish
  • 2 Red Chillies (sliced to garnish)
  • 1 Green Chili (sliced to garnish)

Method:

  • Heat the frying pan with vegetable oil
  • Add onion and red chillies and fry them for 3 - 5 minutes until the onions turn golden brown
  • Add the chicken bak kwa and cook until brown. Add the soaked jasmine rice and continue to fry until the rice is cooked
  • Add S&W Fiesta Fruit Cocktail, cashew nuts and spring onions. Season with fish sauce and soy sauce
  • Spoon onto plates. Garnish with shredded mint leaves and green chillies

 

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