Friday, March 27, 2020


What more can I ask for a dish like this during Malaysia's MCO [movement control order], a government's effort to control the Covid19 pandemic?  I am more than happy and satisifed with this dish.
Home-cooked with simple ingredients and seasoning but it is definitely healthy, awesome and fuss free.  
If you happen to run short of ideas on what to cook for your family during this 'Stay At Home' time, this could be of help.  The fried tofu absorbs the sauce which tastes savoury sweet.  The tastes can be fine tune according to the quantity you are cooking.  It doesn't costs much but the returns is satisfactory. 
 This is enough to serve 3 and you can increased the sauce ingredients if you like more gravy to spread over plain white rice.
Recipe adapted from a Vegetarian Food Cookbook from a Buddhist Association with modifications
[serves 3]
2 pieces tofu - cut each into 6 portions
a handful of black fungus [bok nee] - soaked and rinsed
some chopped red chillies
some chopped coriander leaves
some chopped ginger
Sauce Ingredients
1 tbsp vegetarian mushroom sauce
1 tbsp good quality light soy sauce [tastes sweet and savoury]
dash of pepper
1/2 tsp sesame seed oil
1/2 bowl water
some cornstarch water for thickening
  1. Cut each tofu piece into 6 pieces. Pat dry with kitchen paper towel. Pan fry in a non stick pan until golden brown on both sides.
  2. Add in chopped ginger, black fungus and red chillies.  Stir to combine ingredients well and until ginger is aromatic.
  3. Add in the the seasoning ingredients and water.
  4. Give it a good stir, then bring to boil until bubbly.  Thicken with cornstarch water.
  5. Throw in some chopped coriander.  Dish up to serve.  

Saturday, March 14, 2020


This is a vegetarian fried rice with Sichuan Vegetables 'Zai Choy' and other ingredients [carrots, cucumber or zucchini, fresh Ernygii mushrooms]. 
When I first came across this recipe [I think from you-tube video], I was quite skeptical that this could be a tasty fried rice. Out of curiosity, I went ahead to try.  It surprises me, turns out to be nice with a mix of savoury and sweet taste.  Crunchy diced zucchini and Sichuan vegetables, sweetness from the fresh mushrooms and fragrance of the ginger and sesame seed oil could be reason for this tasty fried rice.
[serves 2]
3 bowls cooked white rice [left overnight]
100 gm carrots - peeled and cut small cubes
100 gm Sichuan vegetable [zai choy] - cut small cubes and rinsed several times [do not soak]
100 gm zucchini - cut small cubes
2 stems Ernygii mushrooms - cut small cubes
1 tbsp chopped ginger
2 tbsp cooking oil
1 tsp mushroom stock granules
1/4 tsp pepper
1/2 tsp salt
2 tsp sesame seed oil
some dark soy sauce [optional]

  1. Dry fry fresh mushrooms in a non stick wok until aromatic.  Add in cooking oil together with ginger.  Stir fry until aromatic.
  2. Add in Sichuan vegetables and carrots.  Stir fry to mix well.
  3. Add in the rice,  stir fry over medium heat to mix well all the ingredients.  Then add in seasoning [except sesame oil].  Taste to fine tune the seasoning.  
  4. Lastly add in the zucchini, continue to fry until the rice grains are light.  Drizzle in sesame seed oil before dishing up to serve.
  5. Garnish with some chopped coriander leaves or Chinese celery [kin chye].  Serve with cut chillies for extra 'oomph'.

Thursday, March 12, 2020


This is a lovely vegetarian dish.  Light and healthy, quick stir fry vegetables.  If you like the Okra a bit crunchy, do not fry for too longer.  Once the Okra turns bright greenish in colour, it is done.  The fresh mushrooms are crunchy and sweet.  Blend well with the cai por that is salty in taste.
200 gm ladies' fingers - wash, drain and cut slantwise slices
2 stems Eryngii mushrooms - halved lengthwise and sliced
1/2red carrot - peeled and cut slices
some chopped red chillies
1 tbsp minced preserved vegetables [cai por]
some chopped ginger
1/2 tsp mushroom stock granules
dash of pepper
salt to taste
  1. Add 1/2 tablespoon oil to a non stick wok, add in chopped ginger to fry until aromatic.  Add in cai por and mushrooms together [I added cai por and mushrooms at the same time as I do not want the cai por pieces 'jumping' out of the wok]. 
  2. Fry till aromatic, then add in carrots and ladies fingers.   Stir fry to mix well, cover with lid and allow the steam to cook the vegetables.
  3. Remove lid when okra turns bright greenish, add in seasoning, chopped chillies and drizzle in some water.
  4. Bring to boil.  Dish up to serve.

Tuesday, March 10, 2020


All said nice - this Melt in mouth salted egg cookies.  A friend, who does not fancy eating cookies, keeps saying these are nice cookies.  Reminded me to give him some if I do bake this again.  He said these cookies are not too sweet or salty but crispy, light and aromatic.  To him is, very addictive cookies.
He did not that these are salted egg cookies.
Recipe adapted from Iwen Baking Youtube video
[makes 85-100 pieces depending on size of cutter]
4 salted egg yolks - steamed 10-15 minutes, mash while still hot. Set aside
120 gm unsalted butter
40 gm castor sugar
20 gm icing sugar
1/4 tsp salt
180 gm plain flour
20 gm cornflour
1/4 tsp baking powder
Egg Glaze [mix and strain]
1 egg yolk + 1 tbsp water
some toasted white sesame seeds

  1. Cream butter,  sugars and salt until creamy and light.
  2. Add in dry ingredients and mashed egg yolks.
  3. Light mix ingredients with a spatula into a soft dough.
  4. Wrap dough with parchment or greased proof paper in a rectangular block.  Chill dough for 30 minutes.
  5. Remove, unwrap dough.  Place dough in between 2 plastic sheets.  Roll flat into 1/2 cm thick piece.  Use a cookie cutter [I used 2 cm width pineapple tart mould] to cut out cookies.
  6. Place on baking tray lined with parchment paper, leave some space in between cookie dough.
  7. Lightly brush egg glaze, sprinkle some sesame seeds.
  8. Bake in preheated oven at 170 degrees C for 15-18 minutes or until golden brown.
  9. Remove to cool on wire rack before storing.

Monday, March 9, 2020


I made 3 batches of pineapple tarts with this recipe as I wanted to make different design tarts using the plastic jelly mould.   I believe many homemakers would have this type of jelly moulds in their kitchen.   Can make use of it to shape the pineapple tarts.  Kids love to try them looking at the different designs.
Tarts taste better after a few days.
250 gm unsalted butter
50 icing sugar
2 egg yolks
350 gm superfine flour
40 gm cornstarch
300 gm Pineapple Jam [store bought] - depends on the size of mould use
Egg Glaze [mix and sieve]
1 egg yolk + 1 tbsp water
  1. Shape pineapple filing into small round balls [5 gm each]. Set aside or chill in fridge until required.
  2. Use an electric mixer to cream butter, sugar and add in egg yolk until light and fluffy.  Fold in flour mixture, mix into a soft dough or just combined [do not over work dough].
  3. Divide dough into small portions enough to wrap filling, seal and roll into round ball.  Press into a small tartlet mould.  Dislodge from mould and place tart on a lined baking tray.
  4. Bake at 160 degrees C for 10 minutes, remove from oven.
  5. Lightly brush egg glaze over tarts.  Do not apply too much egg glaze.
  6. Return to oven and bake for another 10 minutes or until golden in colour.
  7. Remove from oven, cool on wire rack before storing in airtight container.