Monday, May 25, 2020


This is a simple vegetarian dish with firm tofu as the main ingredient.  Yet, it is tasty and delicious to serve with rice.  Savoury, sweet in taste and aromatic.  A dish that you can choose to add to your meal whenever you think of going meatless.  Suitable for the young and old.  
Studies show that regularly eating tofu can provide lower total cholesterol and triglyceride levels.  It is healthier than meat as soy provides an excellent source of protein, fiber, vitamins and minerals, minus the saturated fats.  
[serves 2-3]
2 pieces firm tofu - sprinkle some fine salt over tofu pieces, leave for 15 minutes.  Press lightly to release some water, then cut each piece into 6 pieces
1 red chilli - seeded and cut into pieces
1 green chilli - seeded and cut into pieces
some soaked black fungus - cut strips
some chopped ginger and garlic
1-2 tbsp fine dried soy gluten [optional]
1 tbsp rock sugar
1 tbsp each of light soy sauce, mushroom sauce and sweet soy sauce*
1/2 tsp dark soy sauce for colour
* can replace by adding some sugar
salt to taste
dash of pepper
sesame seed oil

  1. Prepare the ingredients  as listed.  Heat a non stick wok with some oil enough to fry the tofu pieces.  Slowly put in the tofu pieces to fry over medium high heat until golden brown on both sides.  Dish up, set aside.
  2. Remove excess oil, add in rock sugar to caramelise over medium heat.  [This process results in  nutty sweet flavour and brown colour].  Return the fried tofu to wok once the rock sugar has caramelised.  Swirl the wok to coat the tofu pieces with the caramel.
  3. Add in the remaining ingredients except the chillies and seasoning.  Stir fry to mix the ingredients well.
  4. Add in seasoning, chillies and water.  Bring to boil, then braise for 1-2 minutes until water is reduced.  Taste to adjust seasoning.
  5. Dish up to serve with rice.

Friday, May 15, 2020


This recipe was from a friend.  She explained it is very easy to prepare and I give it a go as my preserves is soon finishing.  I have being making caramel kaya with this recipe which uses 5 eggs and half of portion of this coconut milk of this recipe.  So if you are looking for a caramel kaya with less coconut milk then you can refer to this recipe.
From this recipe below, I was able to make 4-5 tubs [150 gm each].  Since the process of kaya making is about the same, why not prepare a bigger portion in one go.
[makes about 4 tubs x 150 gm]
6 eggs [AA size]
200 gm + 100 gm sugar
500 ml thick coconut milk
5-6 blades screw pine [pandan] leaves - washed and knotted
Ingredients for Caramel Kaya
Beaten  Eggs
Preparing Caramel
  1. Beat the eggs in a large bowl, then strained into another bowl.  Set aside.
  2. Place 100 gm sugar in a heavy base pan [I used a copper wok].  Cook caramel over medium low heat.  Stirring continuously until golden brown in colour and sugar has dissolved.  Off heat.  Remove from stove.
  3. Gradually pour in the coconut milk, stirring while you pour in the coconut milk.  Add in the remaining sugar and pandan leaves.  Continue to stir until the mixture is well mixed.  
  4. Remove from heat and leave to cool down for about 2 minutes before gradually adding in the beaten eggs.  Stir to mix well before returning to cook over low heat.
  5. Turn heat to low, place pan over it and continue to stir the mixture for about 15 minutes until paste is of runny consistency.  Paste will thicken slightly when cooled down.  NOTE: it is necessary to stir continuously here to prevent batter becoming lumpy.
  6. Store in plastic or glass tubs.  Refrigerate.

Stirring caramel with sugar, coconut milk
and pandan leaves


Thursday, May 7, 2020


This recipe is an extended post from my previous posting on EZ Vegetarian Fried Mui Choy.  I have used half of the mui choy dish to steam these eggplant.
It is very easy, simple once you have got the Mui Choy dish ready.  As the dish is tasty enough, you can used it to steam with other ingredients  such as minced meat or tofu or perhaps to use it to fry another vegetable 'Kailan'.  
Steaming the eggplant takes only 10-12 minutes and the dish is ready to serve.

The savoury taste of the mui choy blends well with the natural sweetness of the eggplants.  Great meatless dish.
I like it served with rice or porridge.
Recipe adapted from Bo Bo Vegan You-tube Video with slight modifications
[serves 3]
400 gm eggplant - washed and cut wedges
1 tbsp salt
5 cups water
some oil, cornstarch and dash of salt [optional]
1/2 portion of the Mui Choy Recipe [EZ Vegetarian Fried Mui Choy]
some chopped Chinese celery or coriander [optional]


  1. Wash and cut eggplants into bite size cubes or wedges [own preference].  Soak them in salt water for 15 minutes. Drain in colander.  This is to preserve the bright purple colour of the eggplant after steaming.  Mix with some oil,  cornstarch and salt if using.
  2. Prepare a steaming plate.  Arrange eggplant on plate, top with fried mui choy.
  3. Steamed over medium high heat for 12 minutes.  Removed and garnish with chopped coriander or Chinese celery.
  4. Serve.



This fried mui choy was actually prepared as a steaming ingredient for another dish with eggplants.  But I thought it could be served as it is too with porridge or rice.  So I am sharing it as a separate post for future reference.  For this portion, I can used it to steam eggplant or with minced meat.
Steamed Eggplant with Fried Mui Choy
Preserved Vegetables [Mui Choy 梅乾菜]
Recipe adapted from Bo Bo Vegan You-tube Video with slight modifications
150 gm salty mui choy - soaked in water with some salt for 30 minutes and rinsed under running water before cutting into small pieces
some chopped ginger and garlic
1 red chilli - cut small pieces
1/2 cup water or more
sugar to taste
some light soy sauce 
dash of pepper
  1. Rinse then soak mui choy in water with some salt for 30 minutes.  Rinse 2-3 times in a large bowl of water to ensure the sand are removed.  Squeezed dry and cut.
  2. Heat up a wok, add oil saute ginger and garlic [omit garlic if serving dish for religious reason] over medium heat until aromatic.   Add red chilli, continue to fry.
  3. Add mui choy and seasoning, continue to fry for 1-2 minutes.  Add water, bring to boil.  Lower heat to simmer for 2-3 minutes [not until dry if you prefer the vegetables with some liquid sauce].
  4. Dish up to serve with porridge or rice or for steaming with other ingredients such as eggplants or minced meat if prefered.