Ingredients :
1 kg minced pork, make sure to have some fats
300gm fish paste
1 carrots, shredded thinly and chopped
10 nos of water chestnuts, chopped
1 sprig of spring onion, chopped
1 big onions, chopped
2 tsp salt
Pepper and sesame oil to taste
1 tbsp KFC flour
1 tbsp corn flour
1 egg
Few pieces of beancurd sheets

Method :
1. Mix all the ingredients above. Mix well.
2. Take a piece of beancurd sheet. Wipe the beancurd sheet surface with a damp cloth. Be delicate and not to torn the beancurd skin.
3. Scoop about 3 tablespoon of pork filling on the beancurd sheet. Place the pork mixture horizontally on the beancurd sheet. Then roll up the beancurd skin. Continue to do the same thing till you finish up all the pork filling.
4. Arrange the spring rolls on the steaming plate and steam for about 20 minutes.
5. Let it cool before your deep fried the spring rolls with coated rice flour batter. Cut into serving size.

I never fancy toufu pok unless it is stuffed with fish paste. I was clearing my fridge and sooner or later my fridge going to ‘kong off’ as it is not cold at the bottom level. Sigh… its time to look for a new one soon. Hopefully the old fridge of mine can be repaired and I can save up the money for traveling.

I have a bit of left over toufu pok and fish paste and hubby suggest to turn the taufu pok inside out and stuffed it and fried it till crispy. Its easy but the only thing is you needed lots of oil to deep fried it till crispy!

Ingredients :
Homemade fish paste ( refer to the recipe HERE )
1 packet taufu pok
Oil for deep frying

Method :
1. Slit the taufu pok with scissors.
2. Stuffed the fish paste in the taufu pok.
3. Deep fried till golden brown. Dish up and serve with chili sauce.

Welcome Year 2011 and wishing all my readers a prosperous new year.

Both my kids are back to school today.The eldest girl is in Primary 1 today and she is so excited with her new school. The youngest boy will be in the final year in the kindergarten. My poor little boy cried this morning because he wanted his sister to go to school with him. Poor little boy as he will be all alone in the kindergarten for the next one year.

As for me, I have been clearing my fridge. Needs to clear off all the vegetables and foods in the fridge and I will be cooking less starting from today. The kid’s lunch and dinner will be taken care off by the in laws.  Found 2 tubes of egg tofu in the fridge this morning and I took out and cook a simple dish for Le-Ann’s lunch. Simply just friend the tofu and cook it with oyster sauce.

Ingredients :
2 tubes egg tofu, cut into 2 cm length
Oil for deep frying
Some chopped garlic and onion
1/2 cup water
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tsp dark soy sauce
Sugar and salt to taste
A dash of black pepper
Cornstarch for thickening

Method:
1. Combine the oyster sauce, soy sauce, sesame oil, dark soy sauce, salt, sugar and black pepper in the water. Mix well.
2. Heat oil in wok. Deep fried the egg tofu in hot oil till golden brown. Dish up and leave aside.
3. Pour away the excess oil and leave about 1 tsp in the wok. Saute chopped garlic and onion till fragrant and pour in the sauce ingredients.
4. Let it simmer for about 5 minutes. Pour in the fried tofu and give it a stir. Thicken with some cornstarch. Dish up and serve hot with white rice.

I hardly have the time to dish up fanciful dishes for my kids now. I think the main factor is because Dearie Suki hardly eat at home now and the kids are pretty easy with whatever I cook for them. I always have my homemade fish paste in the fridge. When I run out of ideas what to cook, I will opt for dishes using fish paste. The fish paste can  be used  to make yong tau fu or roll it up with omelette and steam it, or simply fried it and dipped with tomato ketchup. Hmmm… sound easy rite. I used the fish paste to stuffed with taufu pok today’s dinner. Kids love it!

Ingredients :
Homemade fish paste ( refer to the recipe HERE )
1 packet taufu pok
Some chopped garlic
1 cup of water
1 tbsp oyster sauce
Salt, pepper and sesame oil for seasoning
Cornstarch for thickening
Chopped spring onion for garnishing

Method :
1. Slit the taufu pok with scissors.
2. Stuffed the fish paste in the taufu pok. Leave aside once done.
3. Heat some oil on a flat pan. Fried the taufu pok till golden brown and a bit crispy. Set aside.
4. Pour away the oil and leave about a tablespoon on the pan.
5. Sautee the chopped garlic till golden brown. Add in oyster sauce and water. Bring it to boil.
6. Season with salt, pepper and some sesame oil.
7. Pour in the fried taufu pok and give it a stir. Thicken with cornstarch.
8. Dish up and garnish with chopped spring onion.

Whether rain or shine, a bowl of hot tofu soup really make up my day. The weather these few days is cooling as it has been raining non stop. It is a light and simple soup and it is thicken with some cornflour. If added some Hsiao Tsing wine, it will taste exactly like sharkfin’s soup.

Ingredients :
1 liter ikan bilis broth, I use a handful ikan bilis and boil with 1 liter of water to get the broth
1 box of silken tofu, cut into thin strips
3 pcs crabsticks, cut into thin strips
1 pc of ham, cut into thin strips
1 egg, beaten
Salt and pepper to taste
Cornstarch for thickening

Method:
1. In pot, boil the ikan bilis broth. Then add in tofu, crabsticks and ham.
2. Let it simmer for about 10 minutes and then season with salt and pepper.
3. Thicken with cornstarch and pour in the beaten and quickly give it a stir. Off the fire and serve hot with a dash of vinegar.

I tried to cook Ma Poh Tofu last week. I have never order this dish before when we eat out because the kids doesn’t like the taste. Furthermore it is a bit spicy but Dearie Suki love it. Anyway this is an easy to cook dish and it goes well with white rice. My friend S was at my place to pass me a life insurance quotes and she tried this dish too. Personally, I think they way I cook is a bit too wet because I added more water to it. I also added some tanghoon in it. Dearie Suki said it is weird to add tanghoon in it but I like it.

Ingredients :
1 packet soft tofu, cut into small cubes
100gm minced pork
Some chopped onion
1 tbsp oyster sauce
1 tbsp soya sauce
2 tbsp Lee Kum Kee chili bean paste
2 cups water
1 stalk spring onion, chopped into small pieces
Salt and sugar to taste
Some cornstarch for thickening

Method :
1. Marinate minced pork with oyster sauce, some cornstarch and soya sauce.
2. Heat oil in a wok. Sautee chopped onion till fragrant.
3. Add in minced pork and stir-fried for few minutes. Add in water and let it simmer for few minutes.
4. Then add in the cut tofu and chilli bean paste. Season with salt and sugar and let it simmer for another minute. Then thicken with cornstarch.
5. Garnish with chopped spring onions before serving.

Note: 1. You can reduce the amount of water to 1 1/2 cup if you don’t like it to be too watery.

I am bored of just cooking beancurd with sauce or just fried plain fishcake for dinner. For a change in my menu, I tried making fish paste tofu. It is basically are fried fish paste but added in with shredded carrot and mashed egg tofu beancurd. I would still prefer to fried my fishcake in this way because it is softer and juicier as compared to the plain fried fishcake which is dry and slightly hard.

My kids love this and they really eat a lot when you give them ketchup to dip on. For me eating too much fried stuffs also not too good.

Ingredients :
500gm homemade fish paste ( click HERE for recipe and step-by-step how to do )
1 carrot, shredded
1 pack egg tofu, mashed
1 tbsp cornflour
Salt and pepper for seasoning
A dash of sesame oil

Method :
1. In a big mixing bowl, mixed the fish paste, mashed egg tofu, carrot and cornflour until well mixed.
2. Season with salt, pepper and sesame oil.
3. Heat oil in a pan. Using a small teaspoon, scoop the fish paste tofu into the hot oil and deep fried till golden brown.
4. Serve with chilli sauce or tomato ketchup.

I am getting really sick of steaming plain white silken tofu with fried shallots, soya sauce and oyster sauce. Even Dearie Suki and the kids also get bored with it though it is a very simple dish to prepare. I make something different tonight by steaming the cut tofu with minced prawn paste and then cook some oyster gravy and pour over. The kids love it and I am happy when they love it.

Silken tofu cut with the agar-agar knife.

Ingredients :
1 box silken tofu, cut into small square shape
100gm prawns, cleaned and shelled
1 tsp corn flour
Salt, pepper and sesame oil to taste
Some chopped garlic
2 tbsp oyster sauce
1/2 cup water
Some cornstarch for thickening

Method :
1. Arrange the cut tofu on a deep plate.
2. Use a small spoon scrap some of the tofu in the middle. Don’t throw away the scooped tofu. Leave it aside.
3. Minced the prawn and add in the tofu. Mixed well with cornflour. Then season with salt, pepper and some sesame oil.
4. Scoop a teaspoon of mincd prawn and arrange on top of the tofu. Steam for 15 mins. Remove the excess steaming water from the plate. Set aside and let it cool.
5. To cook the gravy : Heat some oil in pan. Saute the chopped garlic till fragrant. Pour in the water and oyster sauce. Simmer for a minute and then season with salt and pepper. Then thicken with cornstarch.
6. Once the gravy is ready, pour it over the steamed tofu. Serve with white rice.

I will be away for a company trip in Bandung this coming Friday till Monday. Shit ! Bandung trip. Can’t the company provide us a  Vegas vacations since it is a 100 million company. Hahaha… Dearie Suki told me I can start to dream on. Some of my colleagues are pretty excited about the trip but for me I don’t give a damn shit to it. These few days cooking is pretty simple. I just want to finish up what I have in the fridge before I leave. Search through the fridge last night and I still have some Japanese tofu. I love Japanese tofu especially you deep fried it in hot oil but I never ever can fried like those served at the restaurant. I bet they really use a lot of hot oil to deep fried it. Mine turned out with lots of small holes on the surface.

Ingredients :
3 tubes Japanese tofu, cut into 1 inch thick
1 carrot, juliened
Some chopped garlic and onion
1/2 cup water
1 tbsp oyster sauce
Salt and pepper to taste
Cornstarch for thickening
Bonito flakes for garnishing

Method :
1. Heat oil in pan. Deep fried the Japanese tofu till golden brown. Dish up and set aside.
2. Pour the excess oil away and leave about 1 tbsp of oil in the pan. Sautee the garlic and onion till fragrant.
3. Add in carrot and stir fried for a minute. Pour in the oyster sauce and water and let it simmer for about 5 mins.
4. Add in the Japanese tofu and season with salt and pepper. Thicken with cornstarch. Dish up and garnish with bonito flakes. Serve with white rice.

Dearie Suki was helping me to fix the bamboo blinds in the wet kitchen. I can’t cook at the wet kitchen because he is still fixing it and I wouldn’t want to cook in the dry kitchen. I am so scared of wiping after I cook in the dry kitchen. Hence, last night dinner was cooked using microwave. I cooked tofu topped with minced pork cook with oyster sauce. Just one dish for dinner because I have been cleaning the house whole day and I am just too tired to cook.  

Ingredients:
2 pcs silken tofu
Some chopped garlic and onion
1/2 bowl minced pork
2 tbsp oyster sauce
1 tbsp soya sauce
1 cup hot water
Pepper to taste
1 tbsp cornstarch mix with some water

Method:
1. Put some oil in a microwaveable dish plate. Add in the chopped onion and garlic. Microwave for 1 minutes.
2. Then add in the minced pork and microwave for about 3 minutes and in between take out the plate and use a spoon to stir the minced pork. Pour in the hot water, oyster sauce, soya sauce and pepper and put into microwave again and microwave for another 1 minute.
3. Once it is cook, pour in the cornstarch mixture and give it a stir and microwave for another 5 seconds.
4. Pour the minced pork sauce over the tofu and serve hot with rice.