Soft Tofu With Century Egg And Pickled Ginger Topping

Tofu is made by coagulating soy milk and then pressed into soft white blocks. Tofu has an excellent source of amino acids, iron, calcium, and other micro nutrients.  Tofu is frequently served on our table during meals :)  Tofu by itself is bland and boring but there are many ways to spice up the boring tofu. I normally cooked them in kimchi stew, simple steamed with crispy garlic and soy sauce, and many occasions with toppings like minced meat.  Recently, I saw a tofu recipe from a friend's recipe book that I could not resist but had to try it out. And to my surprised, it  elevated the bland tofu to a higher level of sophistication and taste.

I am going to share with you one way to turn this boring and bland tofu into a delicious and flavor packed tofu dish that can be serve as an appetizer or a stand alone dish.  A simple and easy to prepare appetizer. Using century egg and pickled ginger as toppings really compliments the bland tofu giving it a taste beyond my imagination. This tofu dish is served with a beautiful dressing that is made up of balsamic vinegar, soy sauce, sesame oil and a dash of sugar. 

The soft tofu is supposed open up like a flower but due to the low height, it didnt open much :p  Next making, I will look for a soft tofu with at least 2"  height :)  But like a flower or not, the taste is really GOOD!    A must try for homemakers who cook :)

the four chopsticks on the sides is to prevent cutting through

the soft tofu

cut vertically and horizontal across the face of the soft tofu

do not remove the chopsticks until the toppings is laid

on the surface of the cut tofu, so that it will open up like a flower.

On a note, mine did not open because it is shallow in depth...

have a get one at least 2" in height :)

the pickled ginger is homemade by yours truly :)

the century eggs are store bought :)

dice the century egg into small cubes

and coarsely chop the pickled ginger

dressing is made up of balsamic vinegar, soy sauce

sesame oil and sugar

when ready to serve, remove the chopsticks when the toppings

 are placed on the surface of the cut tofu and gently pour

the beautiful flavored dressing over the toppings...

by this preparation, 

the bland and boring tofu is elevated to 

a higher level :)

no more a boring tofu :p

Soft Tofu With Century Egg And Pickled Ginger Toppings

Ingredients

1 block of soft tofu - sprinkle a pinch of salt over the tofu before steaming


toppings
1 century egg - diced
2 tbsp of pickled ginger - coarsely chopped
2 tsp of toasted white sesame seeds * optional - I left this out , I used up all in my last cooking:p

dressing ingredients
1 tbsp of balsamic vinegar
1 tbsp of soy sauce
a few drops of sesame oil
1.5 tsp of sugar

Preparation:

Lightly steam the soft tofu for 2 mins. Drain off the excess water from steaming.
Gently place the  steamed tofu on a serving plate.  Place one chopstick on all the four sides of the tofu. Use a sharp long knife, cut vertically and horizontally down  to the chopstick ( the chopsticks are to prevent cutting through the tofu ) 1 cm + - apart .  Leave aside . Do not remove the chopsticks.

Meanwhile prepare the toppings. Dice the century egg into small cubes.  And coarsely chopped the pickled ginger.  Toast the sesame seeds till lightly brown, give it a light crush .  Leave the toppings aside.

Prepare the dressing by mixing all the the dressing ingredients together . Give it a quick whisk so that the flavors are incorporated together.

When ready to serve, gently place the diced century eggs on the surface of the steamed tofu , next,   the coarsely chopped pickled ginger and then sprinkle the toasted sesame seeds over the toppings. Remove all the chopsticks. Pour the dressing last on the toppings. The tofu should open out  nicely when the chopsticks are removed .

You can serve this dish chilled as an appetizer.

Enjoy!

Butternut Squash Fries

This is the first time I cooked butternut squash as fries. I googled on how to make butternut squash fries and found the recipe. So super easy , healthy and nutritious. They taste like sweet potato fries but better. I love it and so does Wild Boar :)  I bought one third section of the squash from Jaya Grocer and turned them into delicious, aromatic , natural sweet side dish.  The recipe called for baking instead of deep frying which is likely unhealthy.  Though deep frying could give you a more crispier texture but baking will have a crispy outside and tender and moist on the inside. Love it ! A very easy and fuss free healthy snack or side dish. A keeper for sure ! 

butternut squash is more meaty than pumpkin :)

and sweeter too

season with salt, mixed herbs and before baking

mix it rice bran oil and make sure every stick of butternut squash

is coated with rice bran oil

Arrange them side by side with a bit of gap on a wire rack over a 

baking tray and place the tray on center rack in the preheated oven (220C)

after 20 mins, and when the fries looks crispy and lightly brown,

remove from oven and let it cool down before serving

I sprinkled some chilli flakes over the fries for extra flavor :)

a healthy snack or side dish for the family

Butternut Squash Fries  - adapted from All recipes.com

ingredients:

1(2 pound) butternut squash- halved and seeded and cut into sticks like French fries

seasoning

1 tbsp dried mixed herbs

salt to taste

2 tbsp of  rice bran oil - to be added before baking

Preparation:

1.Preheat the oven to 220C ( 425 deg F )

2.Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French Fries.  Season them with salt, mixed herbs and before baking ,mix in rice bran oil and make sure every stick of butternut squash is coated with rice bran oil.

3. Arrange them side by side with a bit of gap on a wire rack over a baking tray and place the tray on center rack in the preheated oven (220C) and baked for 20 mins , turningf the fries over halfway through baking.  Fries are done when they are starting to brown on the edges and become crispy. 

Optional - Sprinkle chilli flakes over the fries before serving

Enjoy and have a great weekend

Eggplant Side Dish - Gaji-namul 가지나물

Saw this simple to whip out egg plant salad/side dish on Maangchi website and how could I not make it as I was drooling all the way reading through the ingredients for making this mouthwatering side dish.  Gaji-namul is a everyday Korean side dish, meant to be eaten with other side dishes and rice.  

A keeper for me for sure as I love the flavor packed seasoning mixture.   Love the taste and texture of this side dish. This goes well with my other meat dishes.  I am so hooked with Maangchi recipes. I tell myself that I will try out every one of her recipes :)  A die hard fan of hers.  Love her simple to make dishes and hope you guys after reading this will hop over to her  maangchi.com and test out her other delicious dishes :)

I made this eggplant dish using organic eggplant.  My neighbor will pass one over to me one each time she harvest hers and it came in handy for making side dishes :) Thank you Su-Peng for sharing your organic edibles with me.  

organic eggplant given by my neighbor :)

flavor packed seasoning mixture

fresh taste, soft texture and healthy korean side dish 

Eggplant Side Dish - Gaji-namul 가지나물 - adapted from Maangchi

ingredients:

1 pound of Korean eggplants (3-4 eggplants), caps removed and washed
3 garlic cloves, minced
2 green onions, chopped
1 tablespoon soy sauce
1 teaspoon fish sauce  * for vegetarian use soy-sauce
1 teaspoon hot pepper flakes
2 teaspoons sesame oil
1 tablespoon sesame seeds, crushed

Preparation:

1. Prep your steamer by adding 2 cups of water to it. Set heat to medium-high for it to boil, it shoud take about 5 minutes.
2. Meanwhile, cut eggplants crosswise into 2½ inch pieces. Cut the thicker pieces in half lengthwise.
3. When the water starts boiling, put the eggplants on the steamer rack and cover. Steam for 5 minutes over medium high heat.
4. Remove from the heat. Take out the steamed eggplant and transfer to a cutting board. Let cool for 5 to 10 minutes until you can easily handle them.
5. Tear each piece into bite size pieces.
Make seasoning mixture:
1. Combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a mixing bowl.
2. Mix well with a wooden spoon

 Put it together & serve:

1. Add the steamed eggplant to the bowl and mix well by hand or with the wooden spoon.
2. Sprinkle with the crushed sesame seeds and serve with rice.

Enjoy !

Scotch Eggs

A good scotch egg should have a lovely runny middle and a golden ,crispy outside .  I was inspired by Pharma's Kitchen Scotch Egg and decided to try it out myself .  I prefer my scotch egg with a soft custard middle .  I made the boiled eggs using the method used to make lava eggs.  The scotch eggs turned out exactly how I want it to be.  Thank you Pharma's Kitchen for such a wonderful scotch egg recipe .  It is not difficult to make but it does involves a bit of preparation.  Anyway , it is worth the efforts for it tastes delicious !  Great for starter and picnic food .  A favorite dish with the adults and kids will love them too.

You can read more about Scotch Egg from Pharma's Kitchen. He has a  write out on the origin of scotch eggs which I find enlightening.

I am glad I tried it out..it turned out delicious,

custard middle , golden and crispy on the outside

the meat wrap is so flavor packed

love the custard middle, the soft white and flavor packed meat wrap

YUMM!

Scotch Eggs - adapted from Pharma's Kfitchen

Ingredients:

3 large eggs - room temp ( make lava egg )

250g minced pork

4 slices streaky bacon - pan fried and minced

1 handful sage leaves - chopped

2 tsp bbq powder

1 tsp of paprika powder

2 tbsp of bread and milk - soak overnight

1 bowl ice cold water bath

salt and pepper to taste

1 cups of breadcrumbs

2 eggs- beaten

1 cup flour for dusting

Make Lava Egg

Put the 3 eggs in a pan of cold water and bring to a boil. Boil for 7 mins under medium low heat. Keep stirring the eggs gently so that the yolk stays in the center .  Take out and soak in ice cold water. Once cool down, gently peel off shell.  Keep aside.

To Make Scotch Eggs

Put  minced pork and minced bacon in a mixing bowl, add in chopped sage leaves , bbq powder, paprika powder , salt and pepper and bread and milk.  Give them a good mix and divide into 3 balls.

Have 3 plates ready - one with a cup of flour, one with the beaten eggs and a third with breadcrumbs. Start by flouring your hands. In the palm of one hand, flatten of the minced pork balls into an oval-shaped pattie.  

Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess , then dip into the beaten egg, followed by the breadcrumbs.  Roll in the egg and breadcrumbs again for a really good coating.

Heat the oil in a deep pan or deep fat fryer to about 150C/300F.  If you have a cooking thermometer , it's a good idea to use it.  Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden.  

Remove with a slotted spoon and drain on kitchen paper. Serve with Scottish Cheddar cheese, some pickle and a few pickled onions.

Enjoy !

Slim.mee Noodles With Braised Chicken, Mushroom And Dried Scallop Thick Soup

A few weeks ago, I was given the opportunity to taste test this SLIM MEE dried noodle direct from Nutrisanne. Thank you Nutrisanne and Kristy of My Little Space  for this great opportunity to taste test Nutrisanne  new invention.   These 100% vegan noodle, NO preservative, NO GMC and its high fibre , which helps to absorb more flavoring easily. I could not wait to test it our.  It is easy to prepare and I love the texture of the noodles.  I braised chicken with chinese black mushrooms and dried scallops for the thick soup to go with Slim.mee noodles.  It is delicious .   As long as Wild Boar loves it, I dont mind cooking these for breakfast.  You can prepare the thick soup a day before hand.  This preparation is a keeper for sure.

The texture of the noodles is springy.  I tried out the fettucine too, this perhaps takes about 5-6 mins to cook to al dente though the instructions say 3 mins. Fettucine for me and normal noodles for Wild Boar.  I am glad that he loves it !

Note: This is not a paid post nor advertisement

cook in boiling water for 3- 4 mins for the normal dried noodle

and 6-7 mins for the fettucine noodle

I made two types, the SLIM. MEE dried noodle and the SLIM.MEE fettucine

both are good

I used bean sprout instead of choy sum :)

I love bean sprouts as accompaniment for the noodles

the flavor packed thick soup....yumm

consists of dried scallop, chicken breast

and black mushrooms

my plate of  SLIM.MEE fetticine

with the braised chicken, mushroom and dried scallop thick soup

and this plate which has more chicken meat 

is Wild Boar's

one plate for him and one for me

this is truly a delicious one !

A hearty dinner for two :)

Slim.mee Noodles With Braised Chicken, Mushroom And Dried Scallop Thick Soup

2 piece of dried Slim.mee noodles - cook in boiling water for 3-4 mins
80 gm of dried Slim.mee fettucine -6-7 mins till al dente
a cup of bean sprouts - blanched in hot boiling water for a few seconds

To make the thick soup

1 large chicken breast- cut into strips - marinade with 1 tsp of light soya sauce , corn flour and pepper
8 pieces of dried black mushrooms- soaked overnight and cut into strips
10 pieces of dried scallop- soaked for a few mins in hot water
3 cloves of garlic -slice thinly
1/2 tbsp of oyster sauce
1 tbsp of rice bran oil
1 tsp of thick soy sauce
2 cups water or chicken stock

thickening
2 tsp of corn flour
4 tbsp of water

Garnishing
spring onion - cut into 2 inch long thin strips  and soaked in ice water for it to curl
2 chilli padi - sliced

Preparation:
Heat 2 tbsp of rice bran oil in a pot, saute marinated chicken strips for a few mins till cooked. Dish up and keep aside.  With the remaining oil, saute the garlic slices till fragrant, add in the mushroom strips and continue stir fry for a few mins.  Add in 2 cups of water, oyster sauce and thick soy sauce and simmer under low heat for 20 mins. Add in the soaked dried scallop together with water that is used to soak the scallops and continue to simmer till the scallops are soften. Add in the cooked chicken strips, then add in thickening and give it a quick stir. Off heat once the soup thicken.

To serve.  Arrange the bean sprouts as base, top with the cooked noodles.  Pour the braised chicken and mushroom thick soup over the noodles.  Garnish with spring onions and chilli.  Serve hot.

Enjoy !

Here's the location where you can find this product :
Pulau Pinang
Happiness Organic Health Shop, 72 E, Jalan Anson,
Organic Farmer Choice, 15-1-10, Crystal Square, Bayan Lepas
Green Valley Organic & Natural Products, 17C-G, Lebuhraya Batu Lanchang,

(Soon to come) GAMA Supermarket & Departmental Store, 1, Jalan Dato Keramat

Ipoh, Perak

Feng Dian Beras & Organic Trading, No110, Jalan Temenggong

Bodhicitta Vegetarian Trading, 13A, Jln Dato Lau Pak Khuan

Raj Enterprise (Magazine Store), 73, Raja Musa Mahadi, Hillview

Loh Ying Pomelo Ipoh Tambun, Gerai Sam Poh Tong
Lim’s Fresh Provision Centre, Taman Ipoh Selatan

SunMay Vegetarian Trading, 689, Jalan New Pasir Puteh

Pasar Mini Yukee, No3, Laluan Lapangan Permata 2, Bandar Cyber

Spicy Cucumber Side Dish - Oi-muchim 오이무침

I love banchan - korean side dishes , simply because they are appetizing, healthy and delicious.  I have been visiting Maangchi.com for some ideas how to make appetizing banchan and I am happy I found a few that really inspires me to make them.  I have tried her spicy stuffed cucumber , it turned out to be a keeper :)  Now , this is the second cucumber side dish that I had tried out and it was absolutely tasty and every mouthful you can hear the crunch sound as you bite into the cucumber.

Easy to whip out and it is a great side dish to serve your guests.  Lovely side dish  to go with the smoked chicken and BBQ meat too.  Take note that it is best to make it and mix it just before serving so that the cucumber will remains crispy and fresh and preventing it from getting watery.  

it is best to make it and mix it just before serving

refreshing and spicy enough to give you a little kick..yumm!

it is best to make it and mix it just before serving

serve as side dish for smoked chicken

a complete simple meal with smoked chicken , spicy cucumber side dish

and a soup with plain rice.

Spicy Cucumber Side Dish - Oi-muchim 오이무침 - taken from Maangchi

Ingredients: Serve 4

English cucumber (or 2 to 3 kirby cucumbers), washed
¼ cup thinly sliced onion
1 green onion, chopped
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons hot pepper flakes
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon sugar (optional)

Preparation:

1. Cut the cucumber lengthwise in half and cut diagonally into thin slices.
2. Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, sesame oil, sesame seeds, and sugar.
3. Mix it well with a spoon until the sugar is well dissolved.
4. Serve as a side dish for rice, noodles, or BBQ.