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.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet. There are many ways of cooking mui choy with pork belly. Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it. This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉 Ingredients 400 gm pork belly cut into bite size 100 gm preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more. Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry. Cut into slices Heat some oil in the wok, fry the mui choy. Add in the ginger slices. Stir-fry. Add in the pork belly, fry for a while and

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts. It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets. This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Read on for the Recipe

Chinese Almond Tea ~ 杏仁茶

As the name implies, I've used Chinese almonds to make this Chinese Almond Tea. Chinese almonds are divided into two types, one is sweet South almonds (南杏) and the other is bitter North (北杏) almonds. The bitter almonds have a very distinctive scent which may be sweet smelling to some but ill-scented to others. These almonds are not the same kind of almonds that we use for baking, cooking and snacking. They are in fact 'Apricot kernels' and are only available at the Chinese medicinal stores. The bitter almonds have a mild toxicity and cannot be eaten raw, only upon cooking or roasting can they be consumed. These almonds help to relieve heatiness and soothes coughs. The ratio to this recipe is 4 sweet almonds to 1 bitter almond. Rice or glutinous rice was added to the recipe and I was thrilled to be rewarded with a silky smooth, sweet smelling creamy tea and most important is that all my family members relish the sweet scent of these almonds!

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