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00:00.0
Isa ito sa mga favorite kong order rin sa mga Chinese restaurants.
00:12.4
But sadly, yung isa ko na order recently.
00:16.0
Ako hindi ko na sasabihin kung saan.
00:17.8
Parang kinulang sa anghang, kinulang sa kick.
00:22.3
Kaya namang today, magluto na lang tayo ng ating homemade version ng Mapo Tofu.
00:30.0
So basically, kapag ka sinabing Mapo Tofu, it's a Sichuan style tofu na maanghang.
00:53.0
So kung hindi ka masyadong mahilig sa spicy food, well the solution is
00:59.0
to add more soup or to reduce a bit the spices that you're gonna put.
01:05.0
So I'm heating up my Chef Arvi's All Purpose Pot that can also be used for Oriental Cooking.
01:13.0
And I have here my ingredients.
01:15.0
So while you're watching this, these are the important ingredients that can't be missing on Mapo Tofu.
01:23.0
So first, this is my Sichuan pepper.
01:27.0
So Sichuan pepper, I will get the packaging, I'll show it to you.
01:31.0
Honestly, I also don't understand that it's already written.
01:34.5
I just order this online.
01:37.0
So this is my Sichuan pepper.
01:39.5
So it smells so good.
01:41.0
When I really smell this, the smell is authentic.
01:46.0
So this is very very important, it can't be missing.
01:50.0
So I also have here my fermented chili bean curd.
01:54.0
It's like chili sauce, chili paste with fermented bean curd.
02:00.0
I also order this online and this is just like a Chinese style chili paste.
02:08.0
Additional to make it spicy.
02:10.0
So you order it already and also dried mushrooms.
02:14.0
So the first step, we are gonna saute it.
02:18.0
So you put oil on your All Purpose Pot.
02:22.0
Let's saute the garlic and onion.
02:26.0
Okay, put your onion.
02:34.0
And then my pork, ground pork.
02:41.0
And then my Sichuan pepper, I will just put it on mortar and pestle.
02:59.0
It smells so good.
03:09.0
The last time that I went to Mainland China, it was almost 15 years already.
03:17.0
But it's still very fresh in my memory, the smell of authentic Chinese foods there.
03:25.0
That's why you really need to order this Sichuan peppercorn.
03:38.0
When you pound it like that, you don't need to pound it too much.
03:42.0
This is enough already, you put it on the pork already.
03:54.0
Season your ground pork with some salt.
03:57.0
And I will put our fermented bean curd that has chili.
04:05.0
Chili paste, Chinese style.
04:15.0
You may reduce it if you don't want it to be spicy.
04:26.0
And for me, I want it to be spicy so I will put it chili.
04:46.0
And we bring this to a simmer to let all the flavors bind together.
04:52.0
For only around 15 to 20 minutes, just like that.
04:56.0
So there, look at it.
04:58.0
Look at the color of it, right?
05:00.0
Isn't it so authentic?
05:02.0
Well, of course, someone will comment that it's not authentic.
05:06.0
My grandmother cooks, it's not like that.
05:08.0
It's just okay, I love you.
05:10.0
So here it is, you know it already.
05:14.0
When I push myself, I will go to Sichuan because I really like Chinese food.
05:21.5
I want to explore that part of China wherein almost all foods are spicy.
05:27.0
Correct me if I'm wrong.
05:28.0
So for this one, I just develop this recipe with some research on cookbook.
05:35.0
This is how authentic it is.
05:37.0
I like the taste, I am happy with its taste.
05:45.0
It's so delicious.
05:47.0
A bit more of water because it will still be dry.
05:50.0
As you simmer it.
05:52.0
One ingredient that I forgot, I will put dried mushrooms.
05:59.0
Just a bit, you just split it like that.
06:07.0
I put it all already.
06:13.0
Let's cover it and let's go back.
06:17.0
The fire is already low, low medium.
06:25.0
And let's go back after 15 to 20 minutes.
06:28.0
Okay, it's been around 5 minutes.
06:32.0
I'm not that excited but I forgot I need to add more water
06:37.5
because I put dried mushrooms already.
06:41.0
So it absorbed a bit, it absorbed the water.
06:47.5
And I taste it, I need more dried mushrooms.
06:51.5
So more chili paste.
07:00.5
And then let's continue the simmering.
07:03.0
Okay, so it's been 20 minutes and there it is.
07:17.0
It smells so good.
07:18.0
Let's do some final seasoning.
07:26.0
I will just put a bit of sugar.
07:30.0
I really like the spiciness, the spiciness that stays.
07:35.0
The spiciness doesn't leave you.
07:38.0
It's good that it's spicy, just kidding.
07:41.0
You put some sugar.
07:44.0
Just to balance, you know that it has a bit kick of sweetness.
07:48.0
And I'm just going to put a bit of slurry.
07:52.0
Just to have, you know that, my soup body.
07:58.0
So there, I'm just mixing it again.
08:03.0
Okay, just a bit.
08:05.0
To thicken it a bit.
08:07.0
And I will also slice our tofu.
08:12.0
This is just soft tofu.
08:15.0
I'm just going to cut this into cubes.
08:44.0
This tofu is about 1 kilo.
08:48.0
I didn't remove it from the water because the brine keeps the tofu nice and moist.
09:02.0
Okay, give it a nice mix like that.
09:31.0
And I'm just going to put some leeks on top.
09:39.0
So there, I didn't remove it from my all-purpose pot.
09:44.0
I'm just going to put a splash of sesame oil.
09:47.0
Just a good splash of sesame oil for added aroma.
09:54.0
And then that's it.
09:55.0
Let's taste it already.
09:58.0
Okay, so let's taste our Mapo Tofu.
10:04.0
I want a lot of mushrooms.
10:07.0
Okay, look at it.
10:09.0
I like the color, the texture.
10:12.0
And of course, the taste is needed.
10:15.0
The perfect, it's so spicy.
10:37.0
To be honest, this is perfect with rice but we haven't eat yet
10:43.0
because it's afternoon now, my gosh.
10:45.0
So it's so delicious.
10:48.0
It's a perfect dish if you want to have Chinese night.
10:53.0
It's already a perfect dish, it's already complete.
10:56.0
But me, I suggest you to cook Steamed Fish.
11:00.0
We have a recipe for that.
11:01.0
So what are you waiting for?
11:03.0
Make this fancy Mapo Tofu already.
11:07.0
It's so spicy but this is the spicy that is delicious and you will look for it.
