Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around. For more information on 'Tofu' read here.

Easy, just mix in some mince meat fish paste, and gently spread on top of the silken tofu, and into the steamer it goes.....

This soft, silky tofu is great with a bowl of piping hot white rice .............. delicious!

Ingredients

1 box soft, silky tofu 340 gm
60 gm minced pork/chicken
60 gm fish paste
1 tsp each of - cornflour, salt, light soya sauce, oyster sauce and sesame oil
1/2 tsp sugar
2 tsp Shaoxing wine
Pepper
1 red chilly - chopped
Spring onions - chopped

Preparation

Season the minced pork and fish paste with the cornflour, salt, light soya sauce, oyster sauce, sugar, pepper and sesame oil. Add in the chopped chilly and mix well. Set aside for a while.
Remove the tofu from the box and gently rinse it over running water, pat dry, place it on a heat-proof plate.
Carefully rub in some salt and pepper onto the tofu.
Gently, spread the sesasoned pork and fish mixture onto the tofu.
Steam over rapidly boiling water for about 10 mins.
Turn off heat and drizzle in the Shaoxing wine and some light soya sauce.
Garnish with the chopped spring onions.
Serve hot with rice.

Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day. The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops. Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep 'here' if you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds 1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago. So I got hold of my old file of recipes and finally managed to retrieve it. I did it recently and must say that I'm satisfied with the result. The texture of the Pau was soft and a bit chewy, wholesome and filling too. Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Read on for the Recipe

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane. Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut ) Puree 40 ml milk ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well. Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...

No-Frills Recipes ... cooking, baking & excerpts on travel

Search This Blog