Mr. Fig Food Face

This food face was made after I bought some fresh figs for the first time. They are quite pricey ($15.99/kilo) but definitely worth to have some. Fresh figs are so sweet, juicy and the seed texture is  different compared to other fruits. Mr. Fig.... I wish I could plant you in my backyard :)

Tonkatsu (Deep Fried Pork Chop)

This is one of my mum's recipes that I brought along to my home here in Sydney. She often served Tonkatsu for dinner when I was young. I remember my dad put so much sauce on his pork chop while I refused to have any on mine. However, I love Tonkatsu sauce now and wouldn't cook this food without having the sauce sitting in the fridge. I believe that our taste buds could change their minds as we grow. Who knows I will be keen on eating raw oysters or sashimi in the future?!?

Ingredients (6 serves):

• 6 pork chops
• 1 bulb garlic (put into a juicer to make a garlic paste)
• 5 tbs soy sauce
• Korean bread crumbs
• 1/4 cabbage (cut very thinly)
• Tonkatsu sauce (Vegetable & Fruit sauce Bull-Dog brand)
• vegetable oil for deep frying

Preparations:

Tenderize each pork chop piece on chopping board.

Make the marinating sauce (garlic paste and soy sauce).

Apply marinating sauce into each pork chop using a spoon. Leave in the fridge for at least 2 hours.

Apply bread crumbs generously to each pork chop.

Deep fry pork chop for approx. 5 mins each side or until it turns golden. Drain on paper towel to get rid off excess oil. Serve with cut cabbage and Tonkatsu sauce.

Agedashi (Deep Fried Tofu in Stock)

Another recipe from Taste of Japan by Masaki Ko that was tried recently. I honestly struggled with the timing of deep-frying tofu and ended up with a few of slightly tanned tofu cubes. It didn't really matter after all as everyone seemed to enjoy this entree. The presentation with red pepper and asparagus really made me feel like Christmas.

Thanks to the lady in Korean grocery shop downstairs for helping me to find an instant dashi stock. I brought my recipe book along to the store and funnily, forgot to bring my wallet. D'oh!! She gave me so many suggestions and choices. I followed what she thought was the best and the easiest way. In my opinion, this is what a high quality grocery store is supposed to be. The price is reasonable and they are willing to help us anytime.

 Ingredients (for 4 entrees):

• 1 pack firm tofu
• 4 asparagus spears (trimmed of tough stalk ends)
• a small piece of red pepper (cut into little cubes)
• cornflour for coating
• oil for deep frying

Sauce:

• 200 ml instant dashi ( I used 5 tbs concentrated dashi diluted in water to 1/3 cup)
• 1/4 cup mirin
• 1/4 soy sauce

Preparations:

Cut the asparagus into 3-4 cm pieces. Heat water in a small pot with a pinch of salt and oil. Boil asparagus for 2 minutes. Drain and wash with cold water.

Wrap tofu in a paper towel on a plate and cook in microwave for 1 minute to remove excess water.

Cut tofu into 12 cubes.

Slowly heat the oil for deep frying. Remove excess water in tofu using a paper towel.
Coat the tofu with cornflour.

Deep fry tofu until golden (7-10 mins) and it should expand once it is cooked. Drain well.

Boil the sauce, then simmer for 3 mins. Place 3 tofu cubes on each small plate and arrange asparagus. Sprinkle the red pepper cubes around tofu. Pour on the hot sauce. Ready to serve.