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.

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower. Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple. Well, the consolation is that the colour is natural. Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm) 14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...

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

Braised pork tendons with pork belly ~ 红烧猪筋

Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol. Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly ~ 红烧猪筋 Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...

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

Search This Blog