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Other than fried egg or omelette, this is my to go recipe when I'm pressed for time to prepare dinner. With only a few simple ingredients at hand, one can whip up this healthy tofu dish topped with savoury and fragrant dried shrimps and crispy garlic. A highly recommended dish for busy on-the- go mothers!
Garlicky shrimp steamed tofu ~ 蒜蓉蝦米蒸豆腐 Ingredients 1 packet silky tofu 3 tsp dried shrimps 4 pips garlic, chopped Dark and light soya sauce to taste sesame oil chopped chilli to garnish
Method Saute the chopped garlic with some oil Add in the dried shrimps and stir-fry till fragrant Add in the dark and light soya sauce, dish out Place the tofu onto a heatproof plate Steam over medium heat for 5 mins. Remove excess water from the plate Pour the garlic dried shrimp mixture on top of the tofu Drizzle on some sesame oil Garnish with choppoed chillies Serve
Garlicky shrimp steamed tofu ~ 蒜蓉蝦米蒸豆腐 Ingredients 1 packet silky tofu 3 tsp dried shrimps 4 pips garlic, chopped Dark and light soya sauce to taste sesame oil chopped chilli to garnish
Method Saute the chopped garlic with some oil Add in the dried shrimps and stir-fry till fragrant Add in the dark and light soya sauce, dish out Place the tofu onto a heatproof plate Steam over medium heat for 5 mins. Remove excess water from the plate Pour the garlic dried shrimp mixture on top of the tofu Drizzle on some sesame oil Garnish with choppoed chillies Serve
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I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place. But there have been so many posts of this traditional kuih by my fellow food bloggers and they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.
I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin. But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit. For all the effort, these Pandan Angku Kuih came out beautifully. To see how the kuih will be like the next day, I kept some in a container at room temperature. To my surprise the skin of the kuih stayed soft till late the next day. I didn't have to steam them again. All I can say is that my efforts paid off handsomely and I'm so pleased. Now, I've no qualms experimenting this Angku Kuih with different flavours :)
Recip…
I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin. But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit. For all the effort, these Pandan Angku Kuih came out beautifully. To see how the kuih will be like the next day, I kept some in a container at room temperature. To my surprise the skin of the kuih stayed soft till late the next day. I didn't have to steam them again. All I can say is that my efforts paid off handsomely and I'm so pleased. Now, I've no qualms experimenting this Angku Kuih with different flavours :)
Recip…
- Get link
- Google+
- Other Apps