Tuesday, August 7, 2012

[Tony's Creation]Seared scallops with tofu in fresh tomato sauce

[Prep: 15 minutes | Cook: 20 minutes | Serve: 4 people | Calories: 300 一份/per portion (Estimated) ]

.:  Ingredients :. http://tonykarenkitchen.com/

Group A
1- 4 slices of bacons, diced
2- Scallop, 350g
3- 1/2 medium size of onion, peeled, cut into pieces
4- 2 tomato, cut into pieces
5- Soft tofu, diced, 350-400g
6- Minced garlic, 1 tbsp

.: Sauce mixture :. http://tonykarenkitchen.com/

Group A
- Chicken powder,1/2 tsp
Hot water, 1/2 cup
3- Dark soy sauce, 1/2 tsp
4- sugar, 1 tbsp
Group B
5- Corn starch, 2 tbsp
6- cold water, 3 tbsp
.: Steps :. http://tonykarenkitchen.com/

1- Marinade the scallop with 1 tsp of salt, corn starch and 1/2 tsp of white pepper for 10 minutes. Meanwhile, pan-fry the bacon until crispy.  Put it aside.  Turn the heat to medium, add in the scallop.  Pan-fry until one side is brown (about 2 minutes).  Flip it over and pan-fry the other side until brown.  Put it aside.  

2- Clean the pan and dry it well.  Heat it with 1 tbsp of oil over high heat.  Add in the minced garlic and onion with 1/3 tsp of salt.  Stir-fry the onion until it is soft.  Add in the tomato with 1/3 tsp of sugar.  Stir-fry it for 2 minutes.  Add in the Group A sauce mixture and bring it to boil.
3- Add in the tofu.  Turn the heat to medium.  Cover and simmer for 5 minutes.  Add in the bacon and scallop.  Turn the heat off.  Cover and simmer for another minute.  Add in Group B sauce mixture (already mixed well) and stir gently until the sauce is thickened. Dish it up and serve it in hot.

.: Tips :.http://tonykarenkitchen.com/
1- With corn starch coated on the scallop, it will help to lock the water inside of it.
2- Adjust the cooking time when pan-frying the scallop according to it thickness. In general, if the scallop turns white and it is hard.  It is cooked.  Overcook it will make it too hard to eat 

3- Tomato needs time to release its flavor into the sauce mixture.
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