1. In a small frying-pan, heat 1 tbsp sesame oil and cook zha cai until fragrant. Set aside.
2. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
3. In a bowl, add the crumbled tofu, all the ingredient A and zha cai (from No.1). Mix together well.
4. Moisten your hands and take a handful of the croquette mixture, then shape it into round (about 3 cm diam). Coat all around with panko/bread crumbles or plain flour. Repeat this process until you use all the mixture.
5. Deep-fry the tofu meatballs, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
6. In a small bowl, add all the sauce ingredients and mix. In a frying-pan, add the sauce and place meatballs and bring it to a boil over medium-high heat. Reduce the heat to low, stirring occasionally for about a few minutes to evenly coat.
1. Place the chocolate in a microwave safe bowl. Heat it up at 600W for about 1 minute to start with. Remove from the oven and stir well. Repeat with shorter intervals (of about 15 seconds), stirring in between, until the chocolate is completely melted and smooth. Do not overcook.
2. Immediately add the corn flakes and the toasted almonds (optional) into the melted chocolate. Mix with a rubber spatula, gently fold in the corn flakes until evenly coated.
3. Spread the "choco flakes" onto the parchment baking sheet or aluminium tray.
1. In a large cooking pan, heat 1 or 2 tbsp vegetable oil and fry the garlic until fragrant. Add the beef and cook for a few minutes. Add carrots and onions, continue stirring until the beef is almost cooked through.
2. Add water and ingredients A, turn the heat to high and bring it to a boil. Once it boils, reduce the heat to medium-low. Add "curry roux" and stir until the roux has dissolved completely. Turn the heat to low and add the leeks. Cook for a few more minutes, stirring occasionally to prevent ingredients from sticking to the bottom of the pot.
3. Meanwhile, boil enough water in a large pan and follow the udon package directions to cook them. Drain and divide the udon into each serving bowls.
1. In a bowl, add butter (softened), fine salt and sugar. Mix until well combined.
2. Add egg and mix well until smooth.
3. Add flour and almond flour. Using a rubber spatula, knead lightly until the dough just comes together. Divide it into 2 portions and shape each of them into a disk. Wrap loosely in plastic wrap and chill at least 1 hour before using.
If you don't use it for a few days, then place into a ziplock bag and freeze.
1. In a skillet, heat 1 tbsp olive oil and fry the garlic until fragrant. Cook onion until soft and add beef, tomato. Stir-fry until meat is no more pink.
2. Add all ingredients A and bring to a boil. Reduce the heat to low. Cover and simmer for about 20min. Remove the lid and cook for about 10min more. Let it cool and set aside.
3. Make white cream Melt the butter over medium heat in a medium saucepan, then add the flour. Stir continuously until the mixture is smooth. Reduce the heat to medium-low and add the milk (a little at a time), stirring constantly. The mix will be a doughy paste at first. Keep adding milk gradually (avoid lumps). When all milk is added, reduce the heat to low to simmer, stirring constantly for a few more minutes until the sauce has thickened. Season with salt.
4. Spread a spoonful of the meat sauce and white sauce over the base of a baking dish. Arrange the zucchini, cover with pasta sheets. Repeat the layers : white sauce, meat, zucchini, pasta, twice more. Finish with meat sauce and then, last, white cream sauce.
5. Sprinkle grated cheese. Pre-heat the oven to 190℃.