SPINACH OMELETTE

Never underestimate the outcome of a simple recipe. A simple omelette recipe could turned out to be an awesome dish that you would enjoy and say it is a keeper.  

This spinach [Pui Ling] omelette is what I meant as an example.  I have prepared this several times and love it very much.  Get snap up quickly. 

You can get to eat spinach minus the 'bitter/metallic' flavour with this omelette.

Drizzling some light soy sauce before dishing up the omelette gives it extra fragrance and taste.

Ingredients

[makes 1 big omelette]

3 stalks [medium size] spinach - rinsed well

some chopped garlic

1 large egg + 1 large egg

2 tbsp plain flour

1 tsp salt

dash of pepper

some light soy sauce

1. Bring some water to boil in a wok, blanch spinach for several seconds or until the spinach is limp.  Removed, rinsed with cold water.  Squeezed out excess water, chopped.
2. Place flour, salt and pepper in a bowl.  Mix well and add in 1 egg.  Lightly beat into a smooth batter.  Add in chopped spinach and garlic.  Mix well.
3. Heat a non stick wok with some oil, pour in the mixture, spread out evenly.  Leave to fry.  Meanwhile, lightly beat another egg in the bowl.
4. Fry until firm and golden brown.  Flip over and pour in the extra egg, spread evenly and leave to fry for awhile before flipping over to fry until both sides are golden in colour.
5. Drizzle light soy sauce along the edges before dishing up to serve.
   
   
   
   
   
   
   
   

FRIED PEPPERS WITH BEANCURD

These days when you meet with health conscious people, most would suggest or advise that we need to cut down on all meat intake, even seafood because the world is getting more and more polluted.

There is no guarantee that our daily food intake is free of chemicals, safe or healthy, no matter how careful we are with our selection.  To make it simpler, just eat a balanced diet in moderation and lead a healthy lifestyle. At least, to follow these 4 steps.

1. Eat in moderation a balanced diet;

2. Drink more water;

3. Exercise regularly;

4. Sleep early and rise early.

How many of us can follow these steps?  Can you?  Give it some thoughts.

Back to this recipe, inspired from Irene Yong's Youtube Video with modifications

Can substitute red chillies with red capsicum.  This is a  tasty meatless dish, savoury and sweet in taste that goes well with rice or porridge.  Try going meatless more often and discover for yourself if you miss meat, hehehe!

Ingredients

2 pieces firm beancurd - halved and cut  into 1 cm thick pieces

1 green capsicum - seeded and cut into pieces

some sliced red carrots

1 red chilli - seeded and cut into pieces

1 tbsp fermented black beans [tao see] - rinsed and drained

1 tbsp chopped ginger

50-70 ml water

Seasoning [combined]

2 tbsp sweet chilli sauce

2 tbsp light soy sauce [good quality ones]

1 tbsp cooking wine

1 tsp sesame oil

dash of pepper

1/2 tbsp cornstarch + 2 tbsp water [mixed]

1. Pan fry beancurd pieces until golden brown.  Push aside.
2. Add in chopped ginger, fry until aromatic.  Mix well with fried beancurd before adding carrots, chillies and capsicum.
3. Add in fermented black beans, stir fry for awhile.
4. Pour in seasoning, mix well and add in water.
5. Bring to boil for awhile.  Thicken with cornstarch water.
6. Dish up to serve.
   
   
   
   
   
   
   
   

CRISPY CURRY OKARA

A very simple dish that is suitable  for vegetarians and non-vegetarians.

Great to serve with rice or eaten as a snack.  The okara and peanuts are crispy.  Fried with curry leaves and seasoned with curry powder, salt, sugar and vegetarian stock granules, the taste is perfect.

What is Okara? - Okara, is a miracle food that’s low in fat and high in calcium, protein and dietary fiber. It is usually white or yellowish, a by-product of black soybean tofu.

What is Okara good for? - Okara is the leftover pulp from soybeans after they are filtered to make soy milk and tofu. ... In addition to savory dishes like unohana, okara can be utilized as a versatile nutritious and diet-friendly addition to baked goods.

Ingredients

50 gm Okara [soy bean dregs/dried glutten crisps]

100 gm peanuts - roasted

10 gm curry leaves - rinsed and pat dry

Seasoning [combined]

1 1/2 tsp curry powder

1/2 tsp each of salt and icing sugar

1/4 tsp vegetarian stock granules

1. Roast or deep fry peanuts until golden and crispy.  Set aside.
2. Pan fry or deep fry curry leaves and Okara until golden over low medium heat [drain, removed excess oil].  
3. Using the same pan without heat, combined all the ingredients, mix well.  Dish up to serve or set aside to cool before storing in air tight container.