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Ma Po Tou Tu (Bean Curd with Chili Sauce)
Ma Po Tou Fu is Sichuan's well known characteristic dish. Tradition has it that during the Tongzhi years of Qing Dynasty, there is a small inn at the WanFu (Innumerable Blessings) bridge outside the north gate of Chengdu, Sichuan. The woman owner Chen is pretty good at cooking. She uses bean curd, tiny sliced beef, hot pepper, Chinese prickly ash, thick bean sauce and other ingredients to cook. The dish tastes hemp (a unique flavor from the Chinese prickly ash), spicy, fresh, fragrant, and it is delicious, it is extremely well received by the people around the town. At that time there was no official name for this dish. Because Chen has pockmarked face ("ma" face with "ma" happens to be the same character as the "ma" or "hemp" flavor from the Chinese prickly ash), people then started calling it "Ma Po To Fu". "Po" in this case means woman, wife. So to translate accurately it means "wife of pockmarked face Tou Fu". From then on it became well-known around the entire nation. It is now a world-renowned Chinese cuisine 100 years later. All the Sichuan restaurants must have this dish. Along with the development of Sichuan cuisine, most of the overseas Chinese restaurants (Sichuan style or not) all carry this famous dish. Not too long ago, the Japanese merchants even imitated Sichuan "Ma Po Tou Fu" and produced canned "Ma Po Tou Fu" which sell quite well around the world.
to Die For Recipes Article:
Kalasan Fried Chicken (Indonesian Sweet Fried Chicken)
Ingredients:
4 pcs Big Red Chili (omit the seeds)
100 cc of coconut water
1 pc Tomato (Cut into 4 pcs)
2 pcs Shallots (1 pc cut into 2 pcs)
3 pcs of Salam leaves or bay leaves as a substitute
1 pc of Galangal (bruised)
1 pc of Brown Sugar
1 chicken (cut into smaller pieces)
Method:
Simmer chicken with coconut water, salt and all the ingredients until the water has almost evaporated and the chicken is tender.
Drain and allow to cool.
Set aside the red chili, tomato and red onion from the chicken to make the chili sauce.
Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy.
The chicken is ready to be served with the chili sauce
Chili Sauce:
Grind the red chili, tomato and red onion that have been set aside. Add salt, sugar and shrimp paste. For serving: add Indonesian lime (limau orange) and sweet soy sauce into the chili sauce.
Hanny and her husband, Yochention, is a network marketer. She enjoys her business so much because she can do the business at the comfort of her home while she can still doing what she likes.
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