Tofu Goes Dancing! Eat Baby Eat. Dance Baby D-A-N-C-E.

I have decided to make changes in my writing style and henceforth the assault of my post will be loaded with nuked chili's  and spicy flames and turn it into the Hall of Fame, virtual museum of a Food-0-cholic.

The virtual tour guide for the herbivorous  food junkie is now ready with its anti gravity laws and therefore be prepared for a free floating experience with spice wounds and flaming recipes.

Tofu was the most despised food by me at an early age.  My early experiences with it in China in early 90s were like a dog, which would swing its head violently from one end to the other after having chewed a non palatable meat. I tried again in Philippines food court and the experience was then fully stamped into my body that Tofu was not from the same galaxy as all my edibles came from.

After having moved into Indonesia, the system would always show Err. If mistakenly Tofu got closer to me, it would give the unforgiving bounce to my heart. But then someday a friendly virus ( if at all that exist) moved its way right down to the navel . Fried Tofu with Raw Chilli opened the gates of Tofu into my system . It now seemed that it was a Pluto relative of the humble Paneer ( Indian cottage cheese)

Jackie Chan pulled out a fiery recipe from his hat and I jumped at it. Like Man Like, Share Man Share.

Tofu With Chives and Red Peppers

Tofu with Chives and Red Chilies

Serves : 2

Time : 10 mins

Tofu Silken Variety : 200 gms

Chives : One Bunch

Red Chili   : 2 to 3

Olive Oil : 3 spoons.

Salt to Taste

Turmeric : Half spoon

Very simple recipe.

Cube the Tofu into size as in picture

Fry it in a wok and take it out , when slightly brown

Cut the chives in small pieces and same for the red chilies .

Fry the chives and the red chilies for around 2 minutes and add Fried Tofu, top it with turmeric

Fry for another 1 minutes and add salt

Eat Baby Eat , Dance Baby D-A-N-C-E

Dig your fingers into it and lick it to sublime sensation.

Caution  : Keep Fire Hydrant in the other hand for knock down possibilities.

What Did The Corn Say To The Mint...................

Since my tummy size has reached such a state that further expansion will only mean explosion, so I am thinking better to get the tummy exploded rather then burn my body on the tread mill.

I am constantly losing my battle against the weighing machine. Further the graying hair keeps reminding me of the wisdom that tooth fall would start in another one decade , so better I close my glut journey each day with drooling delights.

At 50+ age and 50 odd countries traveled, I was always a food junkie. But before the food blogs came up, I assumed that I was the most hungry herbivorous creature in the world and could not help stopping myself at each nice looking food stop, whether a hole in the wall or a 5* restaurant.  Nevertheless, now with zillions of food blogs up in the air, I am relieved that I am not alone in this Jamat ( group).

This Sunday, I tried my hand on the Corn Salad after having picked up frozen corn packet from the supermarket. Here is the result.

Corn Salad

 The Evil Recipe!

Serves : 4

Time : 5mins

Corn : 200gms frozen thawed or fresh.

Shallots : 5Nos  chipped,

Mint : Hanfulllll coarsely chopped.

Corainder : Coarsely chopped.

Red Hot Pepper : 1 cut into large chunks for its wonderful color.

Baby Tomatoes : 2 to 3 Nos, smartly cut

Green Chillies : Only if you like the salad with heat.

Few drops of Vinegar

Few drops of Olive Oil

One Lemon squeezed for its Juice.

Salt to Taste

Pepper to Waist.

Mix all the above in your favorite bowl and spread.

Enjoy!

Corn Corn Come Again, Cross the Road and Jump Again!