Toufu with Minced Meat and Egg 肉馅鸡蛋锅煎豆腐

We eat this dish most often at homestyle food stalls in Singapore, or what we call it, ‘zi char’.

Seems like it is quite abit of work to prepare this dish, but, because it is nice, it’s all worth it. Saw this picture from one of our friend’s (Ivy Lim) post and I asked her the secret touch to this dish. I made some slight modifications to it.

Here’s what you need (Serves 2):

1 tube of egg toufu (it has to be egg toufu because this is the only type that will hold the pan when you pan fry it), sliced

Minced Meat, marinate with sesame oil, cooking wine, soy sauce and pepper

2 eggs, beaten

½ clove of minced garlic

Some olive oil

1 to 2 tablespoon of oyster sauce

1.       Heat up the pan, add some olive oil to the pan. Pan fry the egg toufu till slightly golden brown and then set aside

2.       If there is no more oil left in the pan, add abit more. Then add in the garlic and minced meat. Until when it is cooked, add in the oyster sauce and some water.

3.       When it start to bubble up alittle, add in the beaten eggs and stirfry together.

4.       Add in the pan fry egg toufu.

5.       Ready to serve.


This dish goes really well with plain white rice.

肉馅鸡蛋锅煎豆腐

这道菜是大家光顾家常小吃摊时最常吃到的。我指的家常小吃摊就是大家所熟悉的“煮炒”摊哦。虽然说步骤好象很费力，但煮出来的味道相当的赞所以很值得。在朋友Ivy Lim 的贴子上看到这张照片后便向她打听一下煮好这道小菜的烹饪秘诀。 这里与大家分享的方子，我稍做了些调整。

所需材料（两人份）：

小筒包装的鸡蛋豆腐 （一定要用鸡蛋豆腐，因为这类豆腐比较韧，不会在煎炒过程中轻易碎散）， 切片
肉馅，用麻油、料酒、酱油、胡椒粉腌制好
鸡蛋2个，搅打好
蒜1/2瓣，切末
橄榄油适量
耗油1~2茶勺

作法：

⒈炒锅加热，放些橄榄油，把鸡蛋豆腐煎至略变金黄，放置一边待用。
⒉这时若锅里所剩的油不够，可多加一点儿。将蒜末、肉馅下锅煮熟后再加入耗油和一些水。
⒊锅里的汁一开始沸滚起泡就可加入打好的鸡蛋，再继续翻炒均匀。
⒋将煎好的豆腐回锅炒均即可
⒌起锅装盘

这道小菜很下饭哦。

Pizza made from pizz dough

     

Ok. This one is nicer that the tortilla wrap that I used. Maybe because it gives a bread base which turns out to be, well, pizza. If you have followed the earlier recipe that I have created, You will know what I meant.

You can just grab this at the supermarket like Cold Storage. It’s the pizza crust premix from Betty Crocker. You see, you can still make this from scratch, that is, if you have time in your hands. But you want to make a quick pizza from dough, no harm buying this premix off the shelve. Your mum will still be proud of you that you made this on your own.

As for the ingredients, you can add whatever you like or not put in what you dislike.

Here’s how I make the pizza (serves up to 6 pax)

1 packet of pzza crust premix, with ½ cup of hot water

Half a bowl of plain flour (for kneading the dough later)

1 small capsicum, sliced thinly (I chose the green one so that my pizza will come out colourful)

5 to 6 cherry tomatoes, sliced

4 sausages, sliced thinly

Parmesan Cheese

6 to 7 medium sized white button mushrooms, sliced and stirfry with ½ clove of minced garlic in 

olive oil

1.       Put in the premix and hot water together in a bowl and mix well. Once it is thoroughly mixed, set the bowl aside while you prepare the other ingredients. Purpose of this step is to allow your pizza dough to rise.

2.       Sauteed the mushrooms with minced garlic and olive oil, and set aside. Have the rest of the ingredients prepared and washed.

3.       Sprinkle some flour on the dough and knead it lightly till it takes form. Roll it out in a baking tray.

4.       Once the dough is rolled out, lay out the ingredients and layer the pizza on the top with 

parmesan cheese.

5.       Pop it into the oven for 180 degrees, 15 to 18 minutes.

Pita Bread sandwich

The picture above does not show the ingredients that I have written below, because I forgot to take a picture. This pita sandwich above is tuna with onions and cucumber.....

Well, if you are like me, cooking quite abit at home for all day, there will be a point in time whereby you just run out of ideas of what to cook, how to combine ingredients. Fret not! I will be sharing all of these ideas here in my blog.

Always want to go beyond cereals, tuna sandwiches, and muffins for breakfast? Ask me.  I even make hamburgers and pancakes packed for hubby’s breakie as well.

So today, I decided to make pita sandwich. Something that is really easy to put together too. 

Ingredients? Well, what you have already in the kitchen or what you want to put in.

What I use (serve 2):

2 pita bread, cut into half (so that I can stuff the ingredients inside) , to toast (optional)

4 slices of ham, steamed or panfry

2 slices of cheese (well if you have shredded version, that is ok too….)

Some cucumber/tomato slices (whatever that you have or what you want to have)

Sliced white button mushrooms, sautéed with garlic lightly (I used this because I have a pack in the fridge which I need to consume it soon.)

1.       Once the above ingredients are prepared, stuff them nicely into the pita pockets and cling wrap it tightly so that the stuffings inside will not fall out.

2.       Yes it is that simple. Smile!

Of course if this is too much for you to handle, you can go have peanut butter jelly spread. Still good. 

Mee Sua with Chicken broth and green vegetables

There will be some days, where you just want to give rice and pasta a miss. But still eat healthily. 

My mum gave me two packets of dried mee sua and I think I really need to start cooking it up. If you don’t have that at home, you can also substitute it with any other dried noodles.

It need not be chicken, you can also use minced meat or prawns if you those instead in the fridge.

Just get (serves 2):

2 to 3 chunks of mee sua (really depends on how much you want to eat)

6 small chicken wings and/or drumlets

2 teaspoons of ikan bilis powder

4 small bunch of green leafy vegetables (I used xiao bai chye)

3 – 4 crabsticks (optional)

2 eggs

Seasonings

Pepper to taste

Sesame oil and Chinese cooking wine

1.       Boil the mee sua in hot water till the noodles are almost cooked. Drain away the water and set aside.

2.       Start a small pot of water and set it to boil. Add in the chicken wings/drumlets as well as the ikan bilis powder and the other seasonings.

3.       Once the chicken is cooked and broth is ready, add in the vegetables and when it is cooked, add in the noodles and egg (unbeaten)

4.       When the eggs are cooked, ready to serve.

Definitely nice to have on a rainy day…..

Yong Tau Foo in Nonya curry sauce 娘惹咖喱酱汁酿豆腐

Wanted to try this combination for sometime, but just can't get down to it because hubby works late some days and I want to buy yong tau foo fresh.

I had this for my packed lunch today but, I stirfry it with oyster sauce and braised it lightly, paired with white rice. Since hubby is coming back for dinner tonight, I shall experiment on this. keke...

1 packet of yong tau foo (really depends on supermarkets. Some have it all packed for you, some allow you to choose what you want)

Some sliced bittergourd (those were the remainder from last night's)

Half a clove of minced garlic

2 table spoon of nonya curry paste

Some olive oil

1. Heat the pan, add the olive oil, minced garlic and yong tau foo (with the bittergourd if you have)

2. Stirfry till the fish meat in the vegetables are cooked.

3. Add in the nonya curry paste and some water. Let it braised.

There you go.....

Of course you can add on other vegetables, like ladyfinger, eggplant, fishball, etc...


娘惹咖喱酱汁酿豆腐

早就想尝试煮这个组合，但因为老公有时会迟下班，而我又想买新鲜的酿豆腐煮所以老是做不成。
我今天解决午餐时，饭盒里装的就是这款菜。我翻炒了酿豆腐，再加点儿耗油焖烧一下子，煮好了配饭吃。既然老公说今晚要回家吃饭，我就可以做做烹饪试验。呵呵...


酿豆腐1包（有的超市卖的是已组合包装好的，有的又可让你自由选择各式酿豆腐料）

材料

苦瓜几片（我用的是昨晚剩下的苦瓜片）
蒜1／2瓣，切末
娘惹咖喱酱2大勺
橄榄油适量

作法

1.锅加热，加入橄榄油、蒜末、酿豆腐（有苦瓜片也可加入）。
2.拌炒至酿豆腐的鱼肉馅料熟透。
3.加入娘惹咖喱酱和一些水，焖烧后即可。

做好嘞，马上可开吃...

当然，这酿豆腐组合喜欢的话也可加入其他配料，如秋葵，茄子，鱼丸等。

Chicken chunks with sliced celery

One way to make my hubby eat his greens is to be really creative and incorporate the vegetables into the main dish, where it is so difficult to pick them out separately, he will have to eat it.

The best part of the chicken for stirfry is chicken leg. Well, at least for me.

Let's start cooking!

2 celery sticks, washed and sliced

1 packet of chicken leg meat (deboned) and marinate with soy sauce, sesame oil, chinese cooking 

wine and pepper (leave overnight)

half a clove of minced garlic

some olive oil

1. Heat up the pan, add in the minced garlic and chicken meat. If you have too much seasoning leftover from the marination, don't pour it in yet.

2. Stirfry the chicken until it is half cooked and add in the celery. Stirfry, add in the remaining seasoning and some water to braise.

3. Once the celery is soften and chicken cooked, serve.

If you are doing this dish for dinner, what you can prepare ahead of time is to cut the chicken meat into chunks the night before, marinate in a bowl, cling wrap it and leave it in the fridge. If the meat is frozen, this allows it to thaw naturally. In the morning, you can do a quick toss just so that the other chicken parts can soak up the marinate as well.

Sambal Stingray

This one is easy to do. Really. So I will post this up here anyway, just for sharing of ideas.

You just need:

1 stingray (really depends on how many people you are cooking for)

Sambal (you can get this from the supermarket)

1 small onion, minced

3 small lime

1. You can mix the onions and sambal together before spreading it on the top of the stingray.

2. Set to steam. Time check if it is cooked (that is when the end of the tail curls up)

3. Squeeze lime on top and serve. Yay!

Bittergourd with fish paste stuffing

Actually cooking requires alot of creativity and patience.

In Singapore, one of the many local dishes that is called yong tau foo. Basically just using fish paste to stuff in the vegetables like green chilli, beancurd, green peppers, bittergourd and so on... Some hawkers serve it with soup and noodles.

Me, am going to pan fry it. You can find fish paste in any of the supermarkets. If you want, you can also add minced meat to the fish paste as stuffing.

Here's what you need to get:

1 fish paste marinate it with sesame oil, chinese cooking wine, soy sauce and pepper

1 bittergourd (really depending on the size of the one you are buying, if it is a larger one, then you may need more stuffing.), slice and remove the pit in the centre, retaining the circular shape

some olive oil

Some oyster sauce

1/2 clove of minced garlic

How to do it:

1. Mix fish paste with seasoning together and let it stand for awhile. Then place stuffing in the centre of the bittergourd. This requires some patience and technique. :)

2. Placed the bittergourd flat one the pan to fry it. Make sure you flip on both sides to brown it.

3. Once you are done, heat the pan with olive oil and throw in the minced garlic. Placed all the cooked bittergourd to the pan and stirfry lightly. Add in the oyster sauce and some water to stew it for awhile.

4. Ready to serve.