Posted on 12 June 2013 | 11 Comments
Tofu has always been my favourite food ingredient for cooking. I love how it can miraculously fit into a variety of recipes ranging from salad to dressing to entrée and more. Other than its versatility, tofu is also inexpensive and rich in protein. That’s why it’s a must-have item in my fridge.
Tofu, with its ability to absorb flavour, is best braised turning its seemingly bland taste into...
Posted on 9 March 2012 | 31 Comments
I am a great soup lover, and will always be. Nothing can be more comforting than having my stomach filled with a bowl of hearty and nutritious homemade soup during mealtime. So do my hubby and son. I think it’s already in our “Cantonese” genes.
Lately, the weather in Singapore has been hot. So drinking soup is a great way to replenish the fluid losses in our body. Speaking of...
Posted on 27 July 2011 | 28 Comments
Being a curious person, I always love asking questions. Since becoming a mom, a home chef and a food blogger, I have even more questions to ask – more than ever before! Unfortunately, most are still unanswered. 🙁 But I believe if I keep asking questions, it will surely lead me to some pleasant discoveries.
“FROZEN TOFU” – I found this “mysterious” ingredient in Wendy’s...
Posted on 4 March 2011 | 54 Comments
Tofu or bean curd, sometimes called the “The Cheese of Asia”, is a highly nutritious, protein-rich and delicious food. Its high quality protein content makes a good substitute for meat in many vegetarian recipes. Tofu may also be high in calcium and/or magnesium, depending on the coagulant used in manufacturing. If it is made with calcium, the end product will be a valuable source of calcium for those...
Posted on 26 August 2009 | 48 Comments
Fish and tofu (beancurd) are great source of protein. What will you do if you have both in your fridge? I would have recommended steaming them as it is the easiest and healthiest way of cooking. But what if you or your family members are bored with the usual steamed food? The recipe I am sharing today may just be the alternative solution for you. It gives an interesting twist in the cooking method compared...
Posted on 19 April 2009 | 49 Comments
From the day I got “promoted” to be the family’s “chief chef” (as mother-in-law was no longer staying with us), I have been calling my mother more often than before to consult her on cooking-related matters. I felt so fortunte that she provided me with a 24/7 phone support service. Thanks a lot, mom!
Nowadays, we love to exchange ideas and tips on how to improve our cooking skills. On...
Posted on 2 September 2008 | No Comments
This recipe is adapted and modified based on Stuffed Glutten Balls from Quick & Easy Hawkers’ Fair. Instead of using gluten balls, I use tofu poks. I had just bought 10 tofu poks and eventually only utilised 50% of the ingredients. Guess what did I do with the rest of the ingredients? The answer is here.
Ingredients:25 tofu poks100g minced meat100g minced prawn paste100g fish paste2 water chessnut (chopped...
Posted on 12 August 2008 | 7 Comments
My hubby loved this soup so much that after drinking the soup, he also took an extra portion to mix with his rice so as to give him a “braised rice” flavour.
This recipe is adapted from Hawker’s Fair Simplified cookbook.
1 piece soft beancurd – mashed into puree (it can be substituted with egg bean curb or homemade beancurd)
1 fresh squid (about 200g) – julienned
Posted on 5 August 2008 | 2 Comments
135g long beans (small cubes)
50g red capsicum (small cubes) (it can be substituted with 1 red chilly)
½ red onion (approx 30g)
150g tau gua/ dried beancurd (cut into small cubes and pat dry)
70g minced meat (marinated with light soya sauce, sugar and cornflour)
38g pickled lettuce (chopped)
1 tbsp oyster sauce
1 tbsp soya sauce
Pinch of sugar
Dash of pepper and sesame oil
Posted on 15 July 2008 | 10 Comments
This recipe is adapted from Women’s Weekly Foodbook magazine (tofu and crabmeat patties) with some slight modification.
Ingredients:240g crabstick filament (chopped finely)150g tofu (½ block) 板豆腐1 stalk spring onions (chopped finely)- use green part only30g breadcrumb (You can substitute with crushed plain crackers)2pcs waterchestnuts (chopped)
Seasonings:4 tbsp Worchestershire sauce1 tbsp oyster...