20051018

Yesterday's dish: 1) fry chopped garlic, chilli powder, szechuan pepper, star anise in a wok 2) add diced soft beancurd (pressed and drained prior) 3) fry for a minute or so 4) add chopped nira/ chinese chives 5) fry and add a little soya sauce just before finishing.

Verdict: good, but needs more chilli powder. Should have pressed the tofu a little longer as well. Was rushed for time so I only pressed it for about 20 minutes. Pressing overnight is what I usually do but would have resulted in a texture slightly firmer than what I wanted this time.

This morning I sauteed (is this not the same as stir-frying?) some diced chicken, added in green capsicum slices, and added some cheese (Kraft sliced cheddar cheese) in as a last minute decision. Continued heating in the frying pan until the cheese melted into the gravy (a matter of a minute or so).

Verdict: not bad, but I want a stronger cheese flavour.