Steamed Tofu With Braised Minced Meat Mushroom Sauce

Ingredients:

1 box of Tofu (cut into squares and steamed for 3 minutes. Drain the liquid)

150g minced pork

8 dried mushrooms (cubed)

2 cloves garlic (minced finely)

2 tbsp thick dark soy sauce

1 tbsp soy sauce

1 tbsp cooking oil

500ml or more water

Methods:

1. Heat the cooking oil in a non stick wok. Saute the garlic.

2. Add the minced pork into the wok. Cook for a minute. Add the mushrooms and continue to cook for a minute.

3. Drizzle the soy sauces and cook for a minute. Pour in the water and let it cook.

4. Turn the heat down and braise for Aries least an hour. The sauce should be greatly reduced.

5. Arrange the Tofu pieces on the plate. Ladle the minced meat sauce onto the Tofu.

May add some starch water to thicken the sauce. 

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Claypot Tofu With Mix Vegetables

Ingredients:

1 tofu (cut into big pieces)
1 handful cauliflower
1 handful broccoli
5 button mushrooms (sliced)
6 shiitake mushrooms
8 snow peas (ends trimmed)
1/3 carrot (sliced)
2 cloves garlic (minced)
200ml chicken stock
1 tbsp oyster sauce
1 tbsp corn flour mixed with 2 tbsp water
1 tbsp cooking oil
Oil for deep frying

Methods:

1. Blanch the cauliflower and carrots for 5 minutes. Add in the broccoli and blanch for a minute. Drain and soak the vegetables in a bowl of cold water. Drain and set aside.

2. Deep fry the tofu until golden and crispy. Set aside.

3. Heat the claypot. Add oil and sauté the garlic.

4. Add the mushrooms and stir fry quickly. Add a little chicken stock.

5. Toss in the snow peas and continue to stir fry.

6. Pour in the remaining chicken stock and oyster sauce.

7. Use the corn flour with water to thicken the sauce.

8. Add the cauliflower, carrots, broccoli and tofu.

9. Stir well and turn off the heat.

Steamed Tofu With Yifon Assorted Mushrooms

This is a light and simple dish that can whip up easily. As Yifon Assorted Mushroom is a little brand to go with tofu, so I added some oyster sauce.

Ingredients:

1 box of soft tofu
1 bottle of Yifon Assorted Mushrooms
1 clove garlic (minced finely)
1 tsp oyster sauce
2 tbsp yellow bell pepper
1 tsp cooking oil

Garnish:
Spring onions
Coarse Black Pepper

Methods:

1. Cut the tofu into 10 square pieces.

2. Steam the tofu for 10 minutes.

3. Heat the oil in the wok.

4. Saute the garlic and pour in the Yifon Assorted Mushroom.

5. Add the bell pepper and cook for 1 minute. Add the oyster sauce and mix well.

6. After steaming the tofu, drain the water away from the tofu.

7. Pour the mushrooms and sauce onto the tofu.

8. Sprinkle spring onions and black pepper.

Cabbage Tofu Soup (高丽菜豆腐汤)

Do not have much time to prepare dinner? Want to make a soup quickly? Try this Cabbage Tofu Soup then! It's quick and healthy.

Ingredients:

1 head cabbage (cut into bite sizes)
1 carrot (chopped into bite sizes)
1 box soft tofu (cut into bite sizes)
10 fishballs
10 slices ginger
6 tsp dried shrimp powder
1 tbsp cooking oil
Salt
2 litres water

Methods:

1. Heat the oil in a big pot. Sauté the ginger till fragrance.

2. Put in the cabbage and carrots. Stir fry for a minute.

3. Sprinkle the dried shrimp powder and stir fry.

4. Pour in the water and let it boil.

5. Once starting to boil rapidly, turn the heat down and let it simmer for 20 minutes.

6. After 20 minutes of simmering, turn the heat high and add the salt as desired.

7. Put in the tofu and fishballs. When the fishballs float on the surface, turn off the heat.

Doenjang Jjigae (Korean Bean Paste Soup)

I love Doenjang Jjigae the most in Korean cuisine. I think mainly it is because I love fermented bean paste. Chinese soy bean paste (taucheo), Miso and Doenjang! The soup is flavoursome though only requires minimum of cooking time. You can add prawns, clams or squid too!

Ingredients:

3 tbsp Doenjang (Korean soy bean paste)
1 box soft tofu
1 pack of enoki mushrooms
1/2 onions (cubed)
1 zucchini (cubed or cut into crescents)
1 or more tbsp chilli flakes
1 chilli padi (chopped)
2 tsp ikan bilis powder
500ml water

Garnish:
Green or red chilli (sliced)
Spring onion (sliced)

Methods:

1. Boil the water in a pot. Once the water starts to boil, add the ikan bilis powder.

2. Add the Doenjang paste into the boiling water. Mash the paste with a spoon.

3. Toss in the onions and zucchini. Simmer for 15 minutes.

4. Add the chilli flakes and chilli padi. Stir.

5. Add the tofu and enoki mushrooms. Continue to simmer for 5 minutes.

6. Garnish with chilli and spring onions. Serve with rice.

Fried Fish Bee Hoon Soup

I had Fried Fish Bee Hoon soup few days ago. The fish was badly fried. Too much of flour I guess... I used to love Fish Bee Hoon but my favorite stall is quite far from my place. Maxwell market. I used to patron the stall when I was working there few years ago.

Today, I have the craving for this piping hot Thick Bee Hoon Soup. So I decided to make this for dinner. Hehehe... As it was too late to go wet market to buy fresh fish, I bought all the ingredients from NTUC. And I added additional 'Liao'. Prawns and squids!!!
Serve 6

Ingredients:

2 Toman Fish fillets (sliced)
12 prawns (deveined and cooked)
1 small squid (cut into bite sizes)
2 packets of thick bee hoon (blanched)
Choy Sum
1/2 Bitter gourd (sliced thinly)
Ginger (sliced thinly)
2 tomatoes (quartered)
3 liters chicken stock
2 tsp ikan bilis powder
Sesame oil
Hua Diao wine
Pepper
Cooking oil

Garnish:
Spring onions
Fried shallots

Methods:

1. Rub 1 tbsp of salt with the bitter gourd for a minute and soak with water for 30 minutes. Rinse off the salt with water and set aside.

2. Cut the fish into thick slices and marinate with a little salt.

3. Boil the chicken stock in a big pot and add 2 tsp of ikan bilis powder. Let it boil for another 10 minutes and turn off the heat.

4. Deep fry the fish slices until golden. Set aside.

5. Divide the blanched bee boon into 6 bowls.

To cook individually:

1. Heat a small pot (for 1 pax). Add few drops of sesame oil and 1 tsp cooking oil. Sauté 5 slices of ginger.

2. Add the stock (about 400ml) into the pot and let it boil.

3. Toss in a quartered tomato, bitter gourd and squid rings. Cook for 2 minutes.

4. Toss in the fried fish and prawns.

5. Add 3 tbsp of evaporated milk and let it boil.

6. Toss in a handful of Choy Sum and add a dash of sesame oil, Hua Diao wine and salt to taste. Turn off the heat. Pour into the bowl of thick bee hoon. Sprinkle pepper.

7. Garnish with fried shallots and spring onions.

Pan Fried Tofu With Minced Meat And Vegetables

At first, I wanted to make something like the Zi Char stalls' hot plate tofu. Then I decided this is good enough. Hahaha... Yes, I am lazy lah! A piece of tofu topped with flavoursome minced meat and sauce! Yummy!!!

Ingredients:

1 tube of silk / egg tofu (sliced)
1 clove garlic (minced)
3 shiitake mushrooms (chopped)
1 handful Assorted bell peppers (chopped)
1/3 carrots (chopped)
8 snow peas
50g minced meat (marinated with 1 tsp of sesame oil, 1 tsp oyster sauce, few drops of thick dark soya sauce)
Corn flour for dusting the tofu.
Oil for pan frying tofu
1 tbsp cooking oil
1 tbsp oyster sauce
1 tsp thick dark soya sauce
1/3 cup of water

Methods:

1. Dust the tofu lightly with corn flour.

2. Use a non stick pan, add about 4 tbsp of cooking oil using high fire.

3. Pan fry the coated tofu till golden. Remove and set aside.

4. Using a wok, heat 1 tbsp cooking oil with high heat.

5. Sauté the garlic and add the minced meat till cooked.

6. Add the mushrooms, carrots and bell peppers. Stir fry for a while.

7. Add the thick dark soya and oyster sauce. Then add the snow peas and stir fry.

8. Then add the water. Simmer for 1 or 2 minutes.

9. Drizzle on top of the tofu.