Tofu adobo, Chutney, Sans-rival//Adobo tofu, Chutney, Sans rival
- 11 nov. 2017
- 3 min de lecture
Voici les recettes de la fin de semaine !
Nous avons remplacé le poulet par du tofu.
Kalamansi (chutney) : https://www.latendresseencuisine.com/kalamansi-chutney-philippines-chutney-au-calamondin/
Attention, la recette est pour 24 personnes. Nous l’avons faite seulement pour 6, les quantités que nous avons utilisées sont dans la recette en anglais ci-dessous.
Nous avons remplacé les blancs d’oeufs par de la crème de soja, nous n’avons pas mis les jaunes d’oeufs.
//Here are the recipes of the week-end !
Adobo chicken
For 4 people
Ingredients :
Chicken Tofu : 4 pieces
Coconut sugar (or complete canne sugar) : 2 tablespoons
White vinegar (coconut or rice) : 10 cL
Soy sauce : 20 cL
Onion : 1 big
Garlic : 6 cloves
Fresh ginger : 1 inch
Bay leaves : 4
Flour : 1 tablespoon
Pepper
Oil (canola is best for health but can contain GMO so sunflower is better in my opinion)
Preparation :
Step 1
The day before or several hours before, chop the garlic, onion, pepper and ginger. In a big pot or bowl, mix the vinegar with the soy sauce. Add water, bay leaves, mix and dive the tofu pieces in the marinade. Add some more water if necessary for the tofu to be under the water.
Step 2
Separate the tofu from the marinade that you reserve.
Step 3
In a pot which can go in the oven, sauté the tofu in some oil. When it’s golden, pour the marinade, the flour and let it cook for 5 minutes. Then cook in the oven at 300°F during an hour.
Step 4
Take the pot out of the oven. Remove the tofu from the pot and reduce the sauce. It should get syrup-like. Add salt or sugar to balance the bittersweet taste.
Step 5
When you serve, cover the tofu with the sauce. Accompany with rice and some vegetables.
Kalamansi (chutney)
Preparation Time : 10 minutes
Cooking Time : 15 minutes
For 8 parts
Ingredients :
Apple : 1 big
Onion : 1 big
Cayenne chili : 3 pinches (optional)
Kalamansi extract : 50 mL (or juice or zest of lime)
White vinegar : 100 mL
Powdered sugar : 100 g
Dried grape : 70 g
Preparation :
Step 1
Peel the apple and cut it in cubes then put it in a pot. Do the same with the onion.
Step 2
Add the chili if you want. Add the grape, the sugar, the vinegar and the kalamansi extract.
Step 3
Heat the pot up over low heat during around 15 minutes.
Step 4
Add vinegar or sugar to taste.
Preparation Time : 2 hours
Cooking Time : 45 minutes
Additional Time : 1 hour in the freezer
For 6 people
Ingredients :
Soy cream : 25 cL
Powdered sugar : 100 g
Salt : ¼ teaspoon
Grilled and chopped cashews : 85 g
Softened margarine : 110 g
Powdered sugar : 100 g
Water : 25 cL
Brown rum : 2 tablespoons
Grilled and chopped cashews : 85 g
Preparation :
Step 1
Preheat the oven on 300°F. Put a sheet of parchment paper at the bottom of 4 small oven plates.
Step 2
In a pot, boil the soy cream and put it in a bowl when it begins to form foam. Just put the foam at it forms itself and whisk the cream so that the rest becomes foam.
Step 3
Add salt in the bowl, then slowly the first 100 g of sugar. Continue to whisk so that you don’t loose the foamy texture.
Step 4
Chop the first 85 g of cashews in a blender then add them to the bowl. Put the mix in 4 small oven plates.
Step 5
Bake for 30 minutes or until it becomes golden. Remove the meringue from the plate and let it cool down.
Step 6
To make the cream : in a big bowl, whisk the margarine until it’s light and foam.
Step 7
In a pot, mix the second 100 g of sugar with the water. Bring it to boil until it forms some syrup. Add it to the margarine bowl then add the rum.
Step 8
On each cake layer, pour ¼ of the cream until the edges. Smoothen the edges with a spatula. Sprinkle the second 85 g of cashews on top of your cake. Put it in the freezer until it’s firm.
Step 9
To serve, cut some 2 cm thick tranches.
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