Asian home delivery meal

Yesterday I had two appointements and the time in between the two's was long, and so decided spontanly make a stoppover at a friends appartement. Luckely she was home and so we spend some time, till I had to go for next appointement.

As I always invited her for dinner, she said I had to come once to her house. The reason I never ate at her house since now - is, she not vegan, neither vegetarian -  and she some "problems" of me being vegan. We often had some discussion, but as I have some food allergies there are things I can't eat - which is also a little part of my reason being vegan.

And so, she founds it difficult cooking something for me, but yesterday she showed me a flyer for dish home deliverys restaurant, and there are restaurant listed I liked. So, we decided to make this in the new year.


When I was at home, searched the website from delivery center, and then I decided to order some food for my todays dinner. First I thought about ordering a pizza, but then I changed and ordered an asian dish



- Onion Rings
- Sweet and sour tofu with vegetable and Basmatirice

It was good, tought the vegetable was not fresh (canned vegetable), but beside this I enjoyed the food eating with chopsticks :)

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Spicy Korean Cucumber Salad

 

 I love the refreshing combination of cool cucumbers and hot chile peppers, as in the case of Korean oi muchim. This quick and easy salad makes a great potluck dish, or a fiery alternative to kosher dill or bread and butter pickles alongside sandwiches. And, of course, it's excellent alongside Korean BBQ (meat or tofu).

Oi Muchim (Spicy Korean Cucumber Salad)

Serves 2 to 42 teaspoons rice vinegar
1-2 teaspoons gochugaru
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1/2 teaspoon salt
1/2 teaspoon sugar
1 scallion, chopped
2 Kirby cucumbers, sliced 1/8-inch thick
Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.
Add cucumber slices and toss to coat (wear gloves and use your hands, or use tongs).
Serve room temperature or chilled.

 

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Jia Chang Dou Fu - Sichuanese Home-Style Tofu

This is typical of Sichuanese home cooking, and the kind of simple supper dish that you don’t often find in Chinese restaurants. Vegetarians can simply omit the pork.

 

Ingredients

• 200ml groundnut oil
• 500g tofu, drained and sliced 1cm thick
• 100g pork fillet, thinly sliced
• 2 tbsp chilli paste or sambal oelek
• 3 garlic cloves, sliced
• 1cm fresh root ginger, sliced
• 300ml chicken stock or water
• ½ tsp white sugar
• 1 tsp light soy sauce
• 3 baby leeks or salad onions, sliced diagonally
• ½ tsp cornflour

Method

1. Pour the groundnut oil into a wok and heat to 190°C, or until a cube of bread turns golden in 20 seconds. Add the tofu in batches and deep-fry until puffy and golden (it should still be white and juicy inside). Drain well and set aside.
2. Pour off all but 2 tbsp oil and warm over a moderate heat. Add the pork and stir-fry for 1 minute until the slices separate. Then tip in the chilli sauce and stir-fry until the oil is red and fragrant. Add the garlic and ginger and sizzle for 1 minute, until you can smell their aromas.
3. Pour in the stock, add the fried tofu and bring to the boil. Turn the heat down slightly, season with the sugar and soy sauce to taste, and simmer for about 3–5 minutes until the liquid is reduced and the tofu has absorbed some of the flavours of the sauce.
4. Add the leeks or salad onions and stir for 2–3 minutes, until just cooked. Mix the cornflour with 1 tbsp cold water and pour into the centre of the wok; stir until the sauce thickens, then turn out onto a serving plate.

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