Showing posts with label Asian Tofu Dish. Show all posts
Showing posts with label Asian Tofu Dish. Show all posts

Monday, 10 March 2014

[Weekly Meal Planner] 5 Recipes On Our Weekday Meals #2

After planning and cooking for weeks, months and even years it sometimes make SAHM (Stay At Home Mum) feels that all these routines seems to be a "hectic chore" which are never ending. Often we just wanted to create some decent and healthy meals that are less time consuming and "hopefully" they suits everyone's preference in the family too.

So after much thoughts and suggestions from readers, I decided to start a new column on this blog known as "Weekly Meal Planner" from 01st March 2014 onwards featuring our weekday dinner menus hopefully on Mondays base on a bi-weekly timeline. The featured dishes might vary from Asian, Western or even just 5 recipes on soup or dessert for the week which I hope it would help to inject some new ideas into your weekly menu planning.

Wednesday, 30 January 2013

{5 New Recipes} Pre Chinese New Year Dinner Gathering

Last Saturday evening, a few of us get together to have an early Chinese New Year dinner over at my place. Although this was not the first time I prepared food for such as big group of friends other than my family,  I am still very nervous and a bit stress up with planning the dishes as well as preparations.

Thanks to Jacob and Shiting who initiate to help up with the Yusheng as well as preparing the ingredients for the dishes in order to put this dinner together. I hope everyone enjoys the meal and I apologize if the dishes are not up to expectations due to my clumsy hands and mind in the kitchen :)

These were some of the key ingredients that I bought from the wet market (巴杀) during that morning.  Sometime I really prefer getting my ingredients from the wet market as compared to supermarkets as I can go around the stalls comparing the prices as well as sourcing for fresh and money value ingredients.

Dinner Menu. Yusheng was prepared by Jacob (cookeatsnaplove) and his wife, Chloe. Whereas the main and dessert are prepared by Me with help from Shiting (lobsterpaints

Chinese New Year cannot go without Yusheng (鱼生) or also known as Lo Hei which consists of colour shredded vegetables (carrot, radish, lettuce) and a variety of sauces and condiments plus crackers, raw fish and etc. I am very thankful to Jacob from Cooksnapeatlove who helps to contribute his very own Homemade Yusheng to add new year atmosphere for our dinner.

{Behind the scene} Jacob even bought along his own kitchen set for cutting the salmon as well as big plate to assemble the Yusheng. Kodus to Jacob and his wife Chloe for the effort. Thanks for the hard work friends.


FISH MAW SOUP


Chinese New Year is always packed with yummy food and you can find different versions of Fish Maw Soup, Shark Fins Soup, Salted Duck Soup and etc at most of the household during new year. Above is our version of Fish Maw Soup which I prepared for the dinner gathering last week to feed about 10 persons.


(Serves: 10 | Preparation: 45 minutes  | Cooking: 30 minutes)

Ingredients:
150g Fish Maw (鱼鳔)
500g Crab Meat (蟹肉)
4 Clusters of Black Fungus (黑木耳), thinly sliced
250g Sea Cucumber (海参), sliced 1.5cm thick
6 Shittake Mushrooms (花姑), sliced
2 Cooked Chicken Breast, thinly shred
2 Litres Chicken Broth
1 Teaspoon Dark Soy Sauce (for colour)
1 Egg White (optional), beaten
Cornstarch Solution

To Serve:
Coriander, Pepper and Black Vinegar, to serve


Method:-
1. Defrost the crab meat if it is frozen, rinse a few times and drained well. Place it a plate and steamed for about 5 minutes till cooked. Remove and flake it using a fork and set aside.

2. Next bring a pot of water to boil together with the chicken breast and a few slices of ginger and spring onion over medium high heat. When water comes to boil, reduce heat and simmer, covered for 6 minutes or until chicken is cooked through.

3.Off the heat, stand chicken in the pot for another 5 minutes, drain well and when chicken is cool enough to handle, shred it and set aside.

4. Bring water to boil in a big pot, blanch fish maw in boiling water for 2 minutes, rinse with water, squeezed dry and repeat the process again for another 1 - 2 times to get ride of the oil and fishy smell.

5. When done, squeezed dry and cut into 1.5cm thick, set aside.

6. To Cook The Fish Maw Soup:- Bring 2 litres of chicken broth (pre-cooked or instant chicken broth) to boil. Add in prepared fish maw and 2 slices of ginger, simmer over low heat for about 20 minutes or until fish maw is soften to your preferred texture.

7. Next add in black fungus, sea cucumber, mushrooms and continue to simmer for another 5 minutes before adding in crab meat and shredded chicken to simmer for  3 minutes.

8. Lastly stir in dark soy sauce for the colour (optional) and season the soup with salt and fish sauce if requires. Thicken the soup with cornstarch solution.

9. Remove from heat, stir in egg white and serve with pepper and black vinegar.


Teochew Style White-spotted Rabbitfish (recipe) is one of my favourite Chinese New Year dish. And usually during CNY "White-spotted Rabbitfish(白肚鱼/拜年鱼)" will be available at all wet markets as well as the seafood sections at major supermarkets. And these fish taste especially good during this season and some even comes with roes that are particularly relished too.

Growing up in a Teochew family, we simply love steamed fish especial White/Sliver Pomfret (白鲳), Threadfin (午鱼) or White Spotted Rabbitfish (白肚鱼). For my version the fish is usually steamed with tomatoes, salted plums / salted vegetables, cut chilli, ginger and spring onions. Sometime shiitake mushrooms and tofu are also added for flavour too. You can refer a similar post on how to prepare this Teochew Style Steamed Golden Pomfret at the provided link here.



SIMMER CHICKEN WINGS WITH LEMONGRASS


Chicken Wing With Lemongrass is quite similar to Sesame Chicken (麻油鸡) which is cooked using sesame oil and lot of ginger during confinement. But the different between the them is the chicken for this lemongrass dish is infused with lemongrass fragrant leaving it an aromatic dish even just to have it alone with steamed white rice.


(Serves: 8 -10 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
20 Chicken Mid-Joints
4 Lemongrass, sectioned and bruise
8 Whole Shallots
10 Slices Ginger
10 Chestnuts(optional), skin removed
300ml Of Water
Some Cornstarch Solution

Marinade:
2 Tablespoons Oyster Sauce
3 Tablespoons Light Soy Sauce
1/2 Teaspoon of Sugar
1/2 Teaspoon Ground Pepper
1 Teaspoon Sesame Oil
2 Teaspoon Dark Soy Sauce
4 Tablespoons Cooking Wine
1.5 Teaspoon Cornflour

Method:-
1. Marinate chicken mid-joints with marinade for at least 2 hours or overnight in the fridge. (stir once or twice during marinating the process)

2. Saute lemongrass with 2 tablespoons of cooking oil together with shallots and ginger till fragrant and shallot is golden in colour.

3. Add in chicken, chestnut and continue to stir-fry over medium high heat till the meat changes colour. Add in the left over marinade liquid and water, bring to boil.

4. Cover and simmer over low heat until chicken is cooked and gravy is nearly absorbed or you can thicken it with some cornstarch solution.

5. Remove from heat and serve.



STEAMED GINSENG PRAWNS


Photo Credit: Moonberry
In the previous gathering I did another version of prawn dish which was known as Steamed Drunken Prawns (recipe) whereby I soaked the prawns in rice wine for about 10 minutes before steaming to infuse it with a light and sweet wine taste. But for the above dish, instead of wine I decided to go for something more herbal which I used Dang Gui (Angelica) and Ginseng to prepare this "养身菜 (healthy herbal dish)".


(Serves: 8 - 10 | Preparation: 30 minutes | Cooking: 7 minutes)

Ingredients:
500g Medium Fresh Prawn, about 20 pieces
4 - 6 slices Dang Gui(当归)
3 Dried Ginseng Roots (小人渗)
Some Red Date, sliced
1 Tablespoon Wolfberries
2 Tablespoon Cooking/Rice Wine
150ml Water
Some Ginger Slices, optional

Method:-
1. Place Dang Gui, Ginseng, Red Date, Cooking Wine and Water in a deep plate. Steamed it over medium heat for about 20 minutes. Set aside.

2. Arrange prawns on plate(s), spoon prepared herbal soup over it, scatter some wolfberries and top with some ginger if using.

3. Steamed over medium high heat for about 6 - 7 minutes or until prawns are cooked.

4. Remove and serve immediately. Alternatively you can also add a splash cooking wine to enhance the taste before serving.

Tip:
~ If you cannot find whole ginseng shown above, you could also replace it with ginseng slices or roots.



TOFU WITH CENTURY EGG AND PORK FLOSS


Photo Credit: Sgfoodonfoot
Tofu (豆腐)is a very flexible ingredient which you could add into soup, using it for steaming, stir-fry and etc. I love tofu especially those silken type of steamed tofu which is topped with minced meat. Here, for this Steamed Tofu With Century Egg And Pork Floss, I have combined a few of my favourite ingredients such as tofu, century egg and pork floss which give it an unique flavour. And for other tofu dishes which you are keen to read more, you could refer to the link here.


(Serves: 4 | Preparation: 10 minutes | Cooking: 5 minutes)

Ingredients:
1 Box of Silken Tofu, for steaming
2 Shiitake Mushrooms, diced
100g Minced Meat,
1 Teaspoon Minced Garlic
1 Stalk Of Spring Onion, cut into sections
1 Red Chilli, sliced
1 - 2 Century Egg (皮蛋), cut into wedges
2 Tablespoons Chicken/Pork Floss
Some Cornstarch Solution

Seasoning Sauce:
1/2 Teaspoon Sugar
1 Tablespoon Cooking Wine
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/4 Teaspoon Dark Soy Sauce
150ml Water


Method:-
1. Season minced meat with 1 teaspoon of sesame oil, cooking wine, light soy sauce and some pepper and cornflour. Set aside for 5 minutes.

2. Steamed the tofu on med-heat for 3 minutes or microwave on medium heat for 2 minutes. Remove and top with prepared century egg. Set aside.

3. Heat up 2 tablespoons of oil in the wok, saute garlic, red chilli and spring onion till fragrant.

4. Add in marinated minced meat and give it a quick stir before adding in the mushrooms and stir-fry till aromatic.

5. Pour in seasoning sauce and bring it to boil. Simmer for a while and thick with cornstarch solution.

6. Spoon minced meat mixture around the side of the tofu, top with chicken/pork floss and garnish with some spring onion or coriander. Serve immediately. 



CLAYPOT RICE WITH CHINESE SAUSAGE
( 腊味煲饭)


Usually during Chinese New Year you would find all sort of preserved meat such as ham, duck, liver, sausages and etc available in supermarkets or Chinatown area.  And for this pre year near dinner, I decided to make a claypot rice using some of the assorted preserved meat plus arrowhead.

The preserved meat and sausages enhanced the flavour and aroma of the rice whereas arrowhead add-on another texture when cooked together with the rice. I have another two similar versions of claypot rice, one using Happy Call Pan (recipe) and the other using Claypot (recipe) which you might be interested to take a look too.


(Serves: 8  | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
4 Cups of Uncooked Rice (using rice cooker cup), pre-soaked for 1 hour
8 Arrowhead (Cigu - 慈姑), outer skin removed and cut into quarters
2 (80g) Small Chinese Preserved Sausage (腊肠)
2 (120g) Duck Liver Preserved Sausage (鸭肝腊肠)
120g Wax Meat (蜡肉)
2 - 3 Stalks Of Bok Choy, trimmed and blanched
1.5 Tablespoon of Cooking Oil
3 Tablespoon Soy Sauce Mixture
Some Dark Soy Sauce

Method:-
1.Wash and rinse the rice, pre-soaked it for at least one hour.

2. Blanch the preserved meat and sausages in boiling water for 10 seconds, drained. Remove the outer skin of the sausages, sliced both the wax meat and sausages. Set aside.

3. Bring rice (if using claypot the amount of water used is: 2 part water 1 part rice) and arrowhead to boil over high heat. (do not over or else it might overflow)

4.When the water almost dry up, lower the heat and arrange the prepared meat and sausages on the rice. Drizzle oil around the side of the claypot and let the mixture continue to simmer for another 8 - 10 minutes.

5. Turn off the heat and let the rice continue to cook (dry up) from the heat of the claypot for another 10 - 15 minutes.

6. Arrange the blanched vegetables at the side and drizzle some of the prepared soy sauce mixture over and serve.

Tip:
~ Rinse the arrowhead after cutting to remove the starch before adding it into the rice to cook.

~ To Blanched The Vegetables: Bring a pot of water to boil together with 1 teaspoon of oil and pinch of salt. Blanch the vegetables for 10 seconds, removed and rinse with cold water. Set aside.

~ To Make The Soy Sauce Mixture:- 200ml Warm Water, 20ml Light Soy Sauce, 15ml Fish Sauce, 1 Teaspoon Sugar and 1 Teaspoon Chicken Stocks. Mix everything together until sugar dissolve and set aside.



UPCOMING RECIPES




Apart from the Yusheng and Main Dishes that we had. I also prepared a dessert like Osmanthus And Chestnut Koi Jelly (recipe) plus a door gift with CNY flavour in it known as Longan And Cranberry Yogurt Cake (recipe).

Monday, 10 September 2012

{6 New Recipes} Lunch Gathering At My Place

Recently I have invited a few foodie friends over for a lunch gathering and I was quiet nervous about what to include on that day's menu. To be frankly this is my very first time cooking so many dishes within 2.5 hours to serve 10 person. And the stress level is pretty "high" on my end as most of invited are "food bloggers" who tried many delicious food from all over the restaurants and cafes.

And although this is a casual lunch gathering, I still hope to receive honest feedback on my cooking in order to fine tune my skills not only to cook for my family but for friends who loves food as well. So during the lunch, everyone exchanged views and comments on the food and I am glad everyone enjoys the dishes. Below are a few new recipes of the dishes we had  on that day which you might be interested to try at home.

Menu For The Lunch Gathering!


BAKED ROSEMARY HONEY CHICKEN MID-JOINTS


Photo Credit: Celes from Celestial Delish
This is one of my favourite potluck dish which is very easy to prepare. What you need to do is to marinate it with rosemary, honey and etc before leaving it in the fridge overnight or at least an hour or two. Instead of baking it in the oven, you could also use it as one of the BBQ items too. Recipe can be found HERE.



BAKED SALMON WITH SWEETCORN, TOMATO AND CHEESE


In our household, our favourite way to prepare salmon is to bake it together with lots of shredded cheese, sweetcorn and Japanese Mayonnaise. We love the creamy taste of the mayonnaise and cheese covering the crunchy sweetcorn kernels and juicy salmon cubes. Occasionally I would also throw in some cherry tomato to enhance the flavour.


(Serves: 2-3  | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:
  • 1 Salmon Fillet (350g), cut into 1.5" cubes
  • Some Japanese Mayonnaise
  • 2 Tablespoons Fresh Corn Kernels
  • 4 - 5 Cherry Tomato, halves
  • 1/2 Cup of Shredded Mozzarella Cheese
  • Some Freshly Ground Black Pepper

Method:-
1. Arrange salmon cubes on a baking plate, top with generous amount of Japanese mayonnaise and sprinkler some freshly ground black pepper on it.

2. Evenly scatter sweetcorn kernel and tomato on the salmon cubes and top with shredded mozzarella cheese.

3. Bake prepared salmon in an oven toaster or preheat 200 degree Celsius oven for 15 - 20 minutes or till salmon is cooked to your preference.

Tip:
~ If cherry tomato is not available, you can replace it with a tomato and cut it into wedges.



FRIED CP GYOZA AND FISHBALLS


Photo Credit: Celes from Celestial Delish
CP Chicken Gyoza with Lime and Chilli Mayonnaise Sauce is one of my "new" recipes which I have collaborated with CP Frozen Food for their new Chicken Gyoza. Recipe will be available on their website or recipe cards soon.


OKARA OMELETTE


Using the left over Okara (soybean residues) filtered from my Homemade Organic Soybean Milk to prepare this simple and yet delicious "Okara Omelette" for the guest. Recipe can be found HERE.



RED WINE LEES CHICKEN


Red Wine Lee Chicken is one of the popular dishes taken during confinement. It is prepared using glutinous rice wine, red wine lee and Ginger. Ginger is use to enhance the fragrance of this dish as well it posses warm and healthy properties which can “expel winds” in the body. Whereas wine is helpful in warming and nourishing the body, which promotes blood circulation.

(Serves: 2 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
  • 1/2 Portion Chicken, chopped to smaller pieces
  • 250ml Glutinous Rice Wine (米酒)
  • 2 Tablespoon Red Glutinous Wine Lees (红槽)
  • 6 Slices Ginger, cut to thin strips
  • 2 Tablespoons Sesame Oil
  • 1/2 Teaspoon Dark Soy Sauce
  • 2 Small Cubes Rock Sugar (about 3 - 5g)
  • Some Coriander

Method:-
1. Heat up a wok or claypot with 2 tablespoons of sesame oil. Add ginger and fry them till fragrant and slightly brown.

2. Add marinated chicken pieces (lightly season it with 1 teaspoon each of cornflour, sesame oil and light soya for 3 - 5 minutes) and stir-fry until the chicken is cooked on the surface.

3. Add in red wine less, dark soy sauce and fry for a few seconds before pouring in the glutinous rice wine. Stir well. Cover with lid and let it simmer on low heat for about 8 minutes.

4. Next add rock sugar for sweetness as well as enhance a beautiful glazed finish. Simmer with lid closed for another 8 - 10 minutes or until the chicken is cooked.

5. Turn off heat, drizzle one tablespoons of Hua Diao Jiu (紹興花雕酒) and splash of sesame oil for extra fragrance and taste.

6. Garnish coriander and serve with steamed white rice.




STEAMED CHICKEN WITH RICE WINE


Steamed Chicken With Rice Wine is one of quick and easy dishes that I learnt from my friend, Tracy during one of my visit to her place. You could prepared everything ahead and put it in the fridge a few hours before steaming to let the rice wine and ginger taste infused into the chicken. We simply love this dish and especially the "wine" taste gravy which is the a "nutritious" chicken broth.

(Serves: 2 | Preparation: 10 minutes | Cooking: 30 - 45 minutes)

Ingredients:
  • 1/2 Portion Of Chicken (600g), cut into pieces
  • 5 Red Dates, sliced
  • 3 Slices of Dang Gui
  • 4 - 6 Small Shittake Mushroom, optional
  • 1 Tablespoon Wolfberries (枸杞)
  • 150ml Sweet Glutinous Rice Wine
Marinade:
1/2 Tablespoon of Fresh Ginger Juice
1/4 Teaspoon of Salt

Method:-
1. Trim, clean and pat dry chicken pieces, marinate it with ginger juice and salt for 5 minutes.

2. Place marinated chicken together with the rest of the ingredient in a steaming bowl or wrapped it up in aluminum foil with baking paper that resemble a parcel.

3. Steamed over medium heat using either stove or electrical steamer for about 30 - 45 minutes till meat is tender.

Tip:
~ If glutinous rice wine is not available, you can replace it 100ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

~ You can use either fresh or dried shiitake mushroom according to your preference.



STEAMED DRUNKEN PRAWNS


There are a few methods to prepare "Drunken Prawns" where you could soaked the prawns in either cooking wine, rice wine or drinking liquor like XO to draw the flavour of the prawns. Here as I wanted to retain the sweetness and flavour of the prawns, I soaked it with glutinous rice wine and steamed till cooked before I drizzle some "Huiji Waist Tonic (汇集补腰精)" to further enhance the taste.

(Serves: 2-3  | Preparation: 15 minutes | Cooking: 7 - 10 minutes)

Ingredients:
  • 10 - 12 Fresh Large Prawns
  • 3 Slices of Ginger, shredded
  • 1 Stall of Spring Onion, cut into section
  • 1/2 Tablespoon of Wolfberries (枸杞)
  • 100ml of Sweet Glutinous Rice Wine
  • 1 Cup (20ml) Huiji Waist Tonic (汇集补腰精)

Method:-
1.Trim the feelers of prawns, rise and arrange on a deep steaming plate with some shredded ginger and spring onion below.

2.Top the balance shredded ginger, spring onion, wolfberries and rice wine over prawns and let it soaked for about 5 - 10 minutes.

3. Steam over medium high heat using either stove or electrical steamer for about 7 - 10 minutes.

4. When done, remove and drizzle Huiji Waist Tonic (汇集补腰精) over it and serve immediately.

Tip:
~ If glutinous rice wine is not available, you can replace it 50ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).



STEAMED EGG WITH SALTED FISH MEATBALLS


It has being long since I last made this dish because I can't really make good steamed egg custard which look "smooth" without big pocket holes (like those shown above). But this is indeed one of my favourite childhood dish that my dad used to cook for us. I love the salted fish fragrant and taste from the meatballs which contrast well with the egg custard.


(Serves: 2-3Preparation: 15 minutes | Cooking: 10 - 12 minutes)

Ingredients:
100g Minced Pork/Chicken Meat
20g (1/4 portion) Mackerel Salted Fish
2 Eggs (55g)
160ml Drinking Water

Seasoning:
1/4 Teaspoon Cornflour 1/2 Teaspoon Sesame Oil
1/2 Teaspoon Light Soy Sauce / Fish Sauce
1/4 Teaspoon Ground Pepper
1/4 Teaspoon Sugar

Method:-
1. Marinate minced meat with chopped salted fish and seasoning together for about 10 minutes or an hour more in the fridge for better flavour.

2. Divide the marinated minced meat into small portions to form meatballs.

3. Arrange them on steaming plate and set aside while preparing the egg mixture.

4. Whisk eggs for a few seconds, add in water and mix till well combined.

5. Strained egg mixture into the prepared meatballs plate, cover with aluminum foil and steam over medium low heat for about 10 - 12 minutes.

6. Garnish with some fried shallot and spring onion before serving.



STEAMED FISH FILLET WITH KIWIFRUITS


You might be wondering how is the taste of this dish and is it worth "experimenting" this recipe on your fish. To be more simplify, this "Steamed Fish Fillet With Kiwifruits" taste just like "Teochew" style steamed fish with either salted vegetables or preserved plum.

Surprisingly the kiwifruits taste slightly sweet and sour and it indeed flavour the fish and sauce of this dish. Very appetizing dish that worth trying.


(Serves: 2 | Preparation: 5 minutes | Cooking: 12 minutes)

Ingredients:
  • 300g of Fish Fillet
  • 1 Zespri Kiwifruit, cut into wedges
  • 1/2 Teaspoon Sesame Oil
  • 1/2 Teaspoon Cooking Wine
  • 4 Slices of Ginger, Shredded
  • 1 Stall of Spring Onion (optional), cut into sections
  • Some Wolfberries (枸杞)
  • Freshly Ground Pepper
  • Some Sliced Chilli, optional
Method:-
1. Clean and pat dry fish fillet, arrange it on steaming plate together with the rest of the ingredients.

2. Steam it over medium using stove or electrical steamer for about 12 minutes depending the thickness of the fish.

Tip:
~ You can use any type of fish fillet such as Threadfin, White Snapper, Grouper or even salmon to your preference.



STEAMED TOFU WITH MINCED MEAT


Tofu is an excellent ingredients to cook in term of it's cost and health benefits. It is economic and yet contains good source of high protein and calcium which is good for the family. Here I am using both minced pork and shrimp for this recipe but you could always replaced minced pork with minced chicken or omit shrimp depending on your preference. For a better texture and crunch, I added some chopped water chestnut and carrot to enhance it's flavour too.


(Serves: 2-3   | Preparation: 15 minutes | Cooking: 6 - 8 minutes)

Ingredients A:
  • 1 Tube Silken Egg/Plain Tofu
  • 50g Minced Meat
  • 2 - 3 Prawns (optional), finely chopped
  • Some Wolfberries (枸杞)
  • 1 Teaspoon Light Soy Sauce
  • Coriander Leaves, optional

Ingredient B:
  • 1 Teaspoon Light Soy Sauce
  • 1 Teaspoon Corn Flour
  • 1 Teaspoon Cooking Wine
  • 1/2 Teaspoon Sesame Oil
  • 1/4 Teaspoon Pepper
  • 2 Water Chestnut, finely chopped
  • 2 Slices Carrot, cut into strips and chopped
  • Some chopped Spring Onion

Method:-
1. Mix minced meat and prawn together with "ingredient B" till well combined and set aside for at least 5 minutes.

2. Cut tofu into circles and arrange on steaming plate, top each slices of tofu evenly with the marinaded meat mixture.

3. Place some wolfberry and coriander leave on the prepared tofu, drizzle 1 teaspoon of light soy sauce around the tofu.

4. Steamed for 6 - 8 minutes depend on the thickness of the meat mixture.

5. Garnish with some chopped spring onion, coriander leave or fried shallot and serve immediately.

Tip:
~ Egg tofu can always be replaced with square silken tofu that is suitable for steaming.

Photo Credit: Celes from Celestial Delish
Lastly, hope these quick and easy recipes above are useful to help you in your daily or weekend cooking ideas.

Photo Credit: Celes from Celestial Delish
Other than the above homecook dishes, Celes also bake a Chocolate Mocha Mousse Cake (recipe HERE) to celebrate Hazel's birthday.

Photo Credit: Celes from Celestial Delish
Whereas Hazel from 爱makan baked us some Pandan Cupcakes with yummy cream cheese spread.

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