Steamed Eggs With Tofu

 

Ingredients: (serves 2)

1 tube egg tofu

2 eggs

1 salted duck egg (cooked, peeled and cut into small pieces)

1 tbsp. light soy sauce

1/4 tsp. sesame oil

1/2 tbsp. shallot oil

1/2 tbsp. crispy shallot

Spring onion, to garnish

Methods:

1. Crack eggs into a measuring cup and beat with a fork. 
2. Measure the amount, then add 1.5 times the volume of water to the beaten eggs.  Then, add a pinch of salt and beat the mixture until it is homogeneous.  Set aside.
3. Cut the egg tofu into round cylinders about 1 cm. thick.  Arrange the tofu pieces in a pattern of your choice on a round ceramic dish with raised edges.
4. Pour the egg mixture through a fine sieve over the tofu pieces until almost submerged.  Gently remove any bubbles with a spoon, then sprinkle the pieces of salted egg on top of the tofu.  Cover the dish with a large flat plate.
5. Steam over low heat for about 7 minutes until the egg is fully set.
6. Remove the dish from the steamer.  Drizzle sesame oil, light soy sauce and shallot oil over the top.  For added flavor, sprinkle crispy shallots over the top as well.
7. Finally, garnish with thinly sliced curled spring onion, and serve immediately.

I adapted this recipe  from 'simpledeliciouseats.com.'

Overnight Oats with Banana Slices and Walnuts

It has been quite a while since I make Overnight Oats.  Since I bought some nice bananas and having a packet of Walnuts, as well as the other basic ingredients for making this overnight oats, I immediately make two portions and left it in the fridge.  This settles my next morning breakfast and lunch the next day.

The 5 easy ingredients for making Overnight Oats can be obtain by clicking the link here.  Enjoy this healthy and delicious Oats!

Chicken Wonton Soup

My family always loves Wontons, either cooked in soup or fried.  This recipe of mine is easy to prepare, and I will normally prepare a larger portion for the filling, with the leftover place in airtight container and keep in the freezer.  I will also keep the leftover wonton skin in airtight container in the freezer. If I want to cook again, I will remove both the filling and wonton skin from the freezer into the fridge the night before, and it will be ready for use. 

This time around, instead of using minced pork, I am using minced chicken.  I am using a combination of both chicken thighs and breast meat, cut into chunks and mince it using a food processor.  I do not prefer to over mince my chicken meat, instead with some small chunks is what I am looking for.

Click here for my Wonton Recipe.

Ready to serve!

Ready to cook...

Milk French Toast

 

Ingredients:

4 thick slices day-old bread

2 large eggs

1 cup milk

1 1/2 tablespoon caster sugar

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

A pinch of salt

Butter or oil (for cooking)

Maple syrup and fresh fruits (for serving)

Methods:

1. Crack the eggs into a large bowl.  Beat them lightly with a whisk or fork until the yolks and whites are well combined.
2. Add the milk, sugar, vanilla extract, ground cinnamon and a pinch of salt to the eggs.  Whisk everything together until the mixture is well mixed.
3. Preheat a non-stick pan over medium heat.  Add a small amount of butter or oil to the pan and let it melt, ensuring the surface of the pan is evenly coated.
4. Dip each slice of bread into the egg mixture, ensure fully submerged.
5. Place the soaked bread slices onto the preheated pan.  Cook each side for about 2-3 minutes, or until golden brown and slightly crispy.  Adjust the heat as necessary to prevent burning.  The French toast should be golden brown and cooked through.  Transfer the cooked French toast to a plate.  Repeat the process with the remaining bread slices, adding more butter or oil to the pan as needed.
6. Top with your favorite toppings such as maple syrup, powdered sugar, fresh fruits, or a dollop of whipped cream.

I adapted this recipe from 'Kitchen Cookbook' with a slight adjustment to suit my cooking preference.

Chocolate Lassi

As Christmas Season is not far off, this yogurt-chocolate beverage is just the right drink to make and enjoy as we welcome this beautiful season of the year.

Ingredients: (serves 2)

1 cup chilled yogurt

1 tablespoon unsweetened  Cocoa Powder

2 tablespoons sugar (to taste)

1 tablespoon Dark Chocolate Chips

1/4 cup cold water

Methods:

1. Combine chilled yogurt, cocoa powder, water, sugar and dark chocolate chips in a blender jar.
2. Blend everything until smooth and frothy.
3. Pour into glasses and garnish with grated chocolate.
4. Serve chilled!

Old Cucumber Soup

 

Ingredients: (serves 2)

2 chicken legs (cleaned and cut into bite size pieces)

1 old cucumber (medium size)

1 1/2 tbsp. Goji Berries (rinse and drain)

4 red dates (I did not use) - if use, rinse and drain

1/2 carrot (peeled and cut into chunks)

Enough water, for cooking soup

Chicken stock granules (to taste)

Methods:

1. Wash the skin of the old cucumber well as we are cooking with the skin on, cut it into half vertically, use a spoon to scrap off the seeds, and cut it into chunks.  Set aside.
2. Peel the carrot and cut it into chunks and set aside.
3. Heat a medium pot with water, once boil blanch the chicken pieces, then dish it out into a bowl and set aside.
4. In the same pot, add enough water for cooking the soup. Once the water is boiling, add in chicken, carrot, old cucumber, goji berries and red dates (if using) and continue to let it come to a boil, then switch to low heat and boil for one hour.  If you are using pork ribs, you can boil it longer.
5. After the heat is switch off, taste for correct seasoning.  Add some chicken stock granules and the soup is ready to be served!

I adapted this recipe from 'Home Cooking With Somjit' with a slight adjustment to suit my cooking preference.

Classic Gingerbread Cookies

This is the best time of the year to bake cakes and cookies.  What is Christmas without Gingerbread Cookies?? I make this cookies using 3 different cookie cutters: Dove, Gingerbread Man and Christmas Tree. It is so much fun making and enjoying munching this holiday treat!

Ingredients:

113 g. unsalted butter (softened)

1/3 cup + 1 tbsp. light brown sugar (add up to 1/2 cup if you prefers sweet)

1 large egg

1/2 cup golden syrup (use Molasses if available)

2 tsp. ground cinnamon

1/2 tsp. ground all spice

1/4 tsp. ground ginger

1/2 tsp. salt

3 cups plain flour (sifted)

Methods:

1. In the bowl of a stand mixer, cream together butter and sugar.  Mix in egg and golden syrup, followed by all spices and salt.  Scrap the side of the bowl as needed.  Add in flour in small batches, mixing and increasing speed as needed until dough comes together and no streaks of flour remain.
2. Divide dough into 3 portions.  Shape each dough into discs and wrap in plastic.  Chill for several hours or overnight.
3. Line 3 baking sheets with parchment paper or silicone baking mats.  Add different sized cookies to separate trays for proper baking.
4. Flour the counter top/work station with flour.  Place one disc on the flour, dust with flour and roll to 1/4" thickness.  Cut with desired cookie, and place into the lined tray.  Gather the leftover dough and repeat until all the dough is used up.  Freeze tray with cookies for 10-15 minutes.
5. Repeat with the other 2 dough using different cookie cutter.
6. Bake in a preheated oven of 175 degree Celsius for 7-8 minutes, smaller cookies or 12-14 minutes for larger cookies.
7. Remove cookies from oven and allow to rest for 1-2 minutes before transferring to a wire rack to cool completely.
8. Store cookies in airtight container for up to a week.

I adapted this recipe from 'Baked by Rachel' with a slight adjustment to suit my baking preference.