Even though I am sick of chicken, I still find myself cooking and eating lots of them lately. I have to admit that preparing chicken meals are much easier and can be done almost instantly. Seafood, on the other hand, need lots of attention. They're slightly higher in price too. A kilo of ikan kembung (mackerel) is almost SGD8 dollar here, compared to a whole chicken which cost around SGD5.
I cooked another encored meal today, Hainanese Chicken Rice, for two reasons. First is Adam..he's not feeling well lately, and his appetite is low. He drinks way too much milk, and refused to eat anything. A plate of chicken rice is always an exception when days like this come.
Secondly, last weekend, we bumped into a new chicken rice shop and we had this chicken rice set, which came with Thai tofu as a side dish. The meal was great. But the tofu...it was dish of the day. Sedaaaap...I never had anything like that before.
And that led me to re-create the same dish today. I really like how they turned out, especially the dressing. Here is is my version of Thai Tofu. Simple, light and refreshing.
Thai-styled Tofu Recipe
What you'll need:
2 pieces of soft tofu, cubed
1 cucumber, shredded
1 carrot, shredded
1/2 cup of roasted peanut, coarsely pound.
2 tablespoon of Thai Chili sauce-mix it with a tablespoon of hot water.
Way of making it:
Deep fried the tofu until brown.
Place the shredded salad on the plate.
Place the tofu on top of the salad.
Dress them and garnish with peanuts. Serve immediately.
As for the chicken rice, it was beyond compare to the shop's, obviously. Click here for Hainanese Chicken Rice recipe. :)