A blade shines in the darkest of the nights
Woohoo! I'm back home in Singapore for summer vacation. What a relief to finally touch down at Changi Airport last evening! After a delay from taking off at CDG airport due to technical checks, we had a long 13 hours of very turbulent trip, sending poor Little One into waves of nausea through out the flight. It's one thing watching people throwing up in plane in a movie, it's another facing the real thing. Never had I had so many panic attacks each time she said these words: 'Mommy, I don't feel well. I feel like throwing up.' I was literally groping in panic for the paper bag in the seat pockets, so afraid of Murphy's Law playing up at me. Phew! Luckily, for me, her & the passengers on the flight, she didn't threw up at all. And surprise my family at their doorstep we did. Because of the jet lag, we let Little One stay up till near midnight (6 pm French time) last night as we didn't want her to wake up at 3 am bright & chirpy. This didn't quite work out but luckily I was able to convince her to go back to sleep until 9 am this morning.
Anyway, a few days before we flew off, I was busy doing my very late entry for Velveteers' Challenge - Mochi (Minty Green Tea with Strawberry & Nutella) as well as baking 2 chocolate velvet cakes (recipe coming soon) for Little One to celebrate her birthday together with 2 other classmates at school. Both the teachers and children loved it - what a relief to hear! Not that I doubted the cake but whenever I have to cook, specially for an event, I tend to screw things up with my closet perfectionist disorder. And on Sunday, we celebrated my sister-in-law's birthday with coconut prawns curry, tofu curry (recipe below) and a simple stir-fry brocolis with rice. Of course no birthday is done without a cake: Pierre loves the cake (recipe coming soon too) I baked for Little One's birthday so much that he requested me to make the same for his sister.
Now tofu is not one of the favourite food in my household. The last time I made an attempt to seduce Pierre into liking it, the result was totally flat. So after 3 years of tofu abstinence, I thought of re-introducing this infamous ingredient to his whole family on this birthday celebration. Quite a big risk as it was the first time I was making a curry out of a tofu (cooking by blind faith hoping everything will come together). But lucky me, by chance it happened that my sis-in-law and father-in-law like tofu.
The result was actually great and much better than my older tofu experiment! A very flavourful curry with a clear tomato background. Of course the faint tofu flavour takes a back-seat in this dish. Judging by the many times Pierre went for it, I say it's a great success. Everyone loves it.
When I cooked this dish, I didn't really measure the water - just add it in according to what I feel is correct amount. Basically it should more or less cover your tofu.
I happened to have in hand some coarsely ground roasted black mustard seeds and roasted cumin seeds. However if you don't have, you can pan-fry the black mustard seeds, cumin seeds and curry leaves first with oil. Once the seeds pops, add in the chopped onions.