The missus was away the other day visiting her sick dad who had been hospitalised since Thursday last week. We drove up to Seremban that day and went straight to Tuanku Jaafar Hospital. When we arrived there at about 8.00 p.m., visiting hours was already over, but the security guards were given instructions to allow my father-in-law's relatives to come up and visit.
My daughter and I had to leave that Saturday, because my daughter was having her tuition classes on Sunday and Monday. So, my missus had decided to stay behind to take turns looking after her father. She would be coming back on Monday.
Anyway, on the home front, it was everything light and easy as far as food was concerned because I personally did not have the urge or the mood to prepare elaborate dishes. Luckily my daughter understood and she was all willing to try simple recipes which were filling yet tasty; like this Tofu-stuffed Portobello. No frying or simmering or boiling; just put everything into the oven!
- 4 portobello mushrooms
- 200 g chicken breast meat, finely minced
- 2 pieces soft white tofu, mashed
- 2 cloves garlic, mined
- 1 spring onion, finely chopped
- 1 tsp chicken stock granules
- 1/2 ground white pepper
- 1/2 salt
- 1/4 cup golden panko breadcrumbs
- 1/2 tbs butter
Preheat oven to 180 C. Mix the chicken, tofu, garlic, white pepper, stock granules and salt together to a fine paste. Divide into four equal portions and fill the mushroom caps (remove and discard the stalks before this) Mix the breadcrumbs with the butter and scatter onto the mushrooms. Lightly press the breadcrumb. Bake for about forty minutes or until tofu is firm and chicken is cooked. Serve hot with some mixed salad and a simple vinaigrette dressing.