Egg Tofu with Tempeh

Simple steps to follow:

 

Egg Tofu with Tempeh

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(YIELD: Makes 1 serving)

Ingredients:

• Egg tofu (cut into 1-inch thickness) – 1 tube
• Pork (thinly sliced) – 1/4 cup
• Tempeh block (cut into stripe) – 1 cup
• Green Chili paste (store bought) – 3 tablespoons
• Shallot (thinly sliced) – 2 shallots
• Brown sugar – 1 1/2 teaspoons
• Water – 1/4 cup
• Vegetable oil – 1/3 cup

Marinade for pork slice

• Vegetable oil – 1 teaspoon
• Sea salt – 1/4 teaspoon

Marinade for tempeh

• Turmeric powder – 1 tablespoons
• Sea salt – 1/2 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in pork sliced. Mix everything together and set aside.

2. Pat each piece of the egg tofu dry with a paper towel and coat with corn starch. Set aside.

3. Place the saucepan over medium-high heat and add 1 tablespoon of vegetable oil heat until hot.

4. Pan-fry the egg tofu on both sides until golden brown, transfer to a serving plate.

5. In the same pan, heat pan over medium-high heat, add the remaining vegetable oil. Fry tempeh for about 1-2 minutes or until crispy. Dish up to a plate.

6. Leaving about 1/2 teaspoons of oil over medium-heat, add shallots and stir-fry for a minute. Then, add in green chili paste and brown sugar and stir for 1-2 minutes.

7. Next, add in pork sliced into the chili paste, stir-fry everything together and slowly add in water. Allow it to cook for about 4-5 minutes or until cook through. Stir in the fried tempeh, give it a quick stir to evenly coat for 20 seconds.

8. Ladle the chili mixture over the egg tofu.

9. Serve warm with steamed rice.

 

Tofu Stir-Fry with Minced Pork

Simple steps to follow:

 

Tofu Stir-Fry with Minced Pork

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(YIELD: Makes 1-2 servings)

Ingredients:

• Firm tofu (cut into cube, 1-inch thickness) – 1 block
• Ground pork – 80 grams
• Spring onion (the green part – cut into 2-inch) – 1 stalk
• Spring onion (the white part – thinly slice) – 5 slices
• Garlic (mince) – 1 clove
• Vegetable oil – 2 tablespoons

Seasoning

• Chicken broth or water – 3 tablespoons
• Abalone sauce – 1 tablespoon
• Soy sauce – 1 1/2 teaspoon
• Dark soy sauce – 1/2 teaspoon

Marinade

• Shaoxing wine (cooking wine) – 2 teaspoons
• Sea salt – 1/2 teaspoon
• Black pepper (grind) – a pinch
• Cornstarch – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground chicken. Mix everything together and set aside.

2. Cut the firm tofu into cubes and soak in salt (1/2 teaspoon) water for about 10 minutes. Drain the water and pat each piece of the tofu dry with a paper towel. Set aside.

3. Place the saucepan over medium-high heat and add 2 tablespoons of vegetable oil, heat until hot.

4. Pan-fry the tofu on both sides until golden brown, it may take about 5-8 minutes. Transfer to a serving plate.

5. In the same pan, heat pan over medium-high heat, leaving about 1 teaspoon oil. Add in garlic and spring onion white part, sauté for about a minute. Then add in marinated ground pork, stir fry for 2-3 minutes.

6. Next, add in the fried tofu and all the seasoning sauce, then add in chicken broth or water. Cover with a lid and allow it to simmer on low-heat for about 4-5 minutes.

7. Add spring onion green part and give it a quick stir until everything combine for about 20 seconds. Transfer to a serving plate.

8. Serve warm with steamed rice.

 

 

Tom Yum Chicken Stir-Fry

Simple steps to follow:

 

Tom Yum Chicken Stir-Fry

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(YIELD: Makes 2 servings)

Ingredients:

• Chicken breast (cut into cubes) – 100 grams
• Fried tofu puff (cut into 2) – 1 pack
• Garlic (mince) – 1 clove
• Shallot (thinly slice) – 3 shallots
• Lemongrass (use the white bottom only, chopped) – 2 stalks
• Kaffir lime leave (thinly slice) – 4 leaves
• Chili padi (thinly slice) – 2 chilies
• Cherry tomato (slice into 2) – 1/2 cup
• Vegetable oil – 1 1/2 tablespoons

Marinade for the chicken cube

• Vegetable oil – 1 teaspoon
• Sea salt – 1/2 teaspoon
• Tom yum paste (store bought) – 2 teaspoons

Seasoning

• Light soy sauce – 1 1/2 teaspoons
• Fish sauce – 2 teaspoons
• Brown sugar – 1 teaspoon
• Fresh milk or milk – 1/4 cup
• Lime (juice) – 1 lime

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in chicken cube. Mix everything together and set aside.

2. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

3. Add the shallot, stirring frequently with a wooden spatula for about a minute then add the garlic, chili padi, lemongrass and kaffir lime leave. Stir everything together for another minute.

4. Stir in marinated chicken and cook for about 2-3 minutes, add in fried tofu puff and stir-fry everything together for a 1-2 minutes.

5. Next, add in seasoning mixture and cherry tomato, give it a stir to mix everything together for about 1-2 minutes or until cook through.

6. Transfer to a serving plate and serve with fried egg.

 

 

Spicy Sesame Udon Noodles

Simple steps to follow:

 

Spicy Sesame Udon Noodles

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(YIELD: Makes 1 serving)

Ingredients:

• Udon noodles *(pre-cooked udon noodles) – 1 pack (200 grams)
• Ground pork – 80 grams
• Squid (slice) – 1 small squid
• Cabbage (cut into smaller wedges) – 1 1/2 cup
• Garlic – 1 clove
• Shallot – 2 shallots
• Chili padi – 2 chilies *optional
• Sesame seed – 2 teaspoons
• Sesame oil – 1 teaspoon
• Vegetable oil – 1 tablespoon

Marinade for the pork

• Soy sauce – 1 teaspoon
• Sesame oil – 1 teaspoon

Seasoning

• Light soy sauce – 1 1/2 teaspoons
• Dark soy sauce – 1 teaspoon
• Oyster sauce – 1 1/2 teaspoons
• Chili powder – 2 teaspoons

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and set aside.

2. Heat a pot of water over high-heat until boiling. Add the noodles and allow to rest for 15 seconds. Then use a chopstick or tongs to gently shake the noodles apart. Once the noodles are separated, drain and transfer to a bowl. Toss with the sesame oil and set aside.

3. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

4. Add the shallot, stirring frequently with a wooden spatula for about a minute then add the garlic and sesame seeds. Stir everything together for another minute.

5. Stir in marinated ground pork and spread it out. Allow to cook for about 2-3 minutes then use spatula to break up the pork. Add in squid and stir-fry everything together for a 1-2 minutes.

6. Add the cabbage and stir fry for a minute.

7. Add the noodles, seasoning mixture and chili powder. Stir-fry until well combined and the sauce has thickened slightly for about 30 seconds.

8. Transfer to a serving plate and topped with extra sesame seeds and chili padi.

Quick and easy Braised Tofu with vegetables & mushrooms.

 

Braised Tofu

Simple steps to follow:

 

Braised Tofu

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(YIELD: Makes 1-2 servings)

Ingredients:

• Firm tofu (cut into 1 cm thick) – 1 block
• Baby bok choy (white) – 5 bok choy
• Carrot (thinly slice) – 1/3 cup
• Wood ear mushrooms (soak in warm water for 5 minutes) – 1/3 cup
• Canned button mushrooms (slice into half) – 1/3 cup
• Garlic (mince) – 1 clove
• Cornstarch – 3 tablespoons
• Oil – 2 tablespoons

Seasoning

• Soy sauce – 1 teaspoon
• Dark soy sauce – 1/2 teaspoon
• Oyster sauce – 1 teaspoon
• Sesame oil – 1 teaspoon
• Shaoxing wine – 1 teaspoon
• Brown sugar – 1/2 teaspoon
• Chicken broth or water – 1/4 cup

Thickening (mix together)

• Corn starch – 1 1/2 tablespoons
• Water – 1 tablespoon

 

Instructions:

1. Bring a large pot of water to boil over high heat, add the bok choy in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.

2. Pat each piece of the tofu dry with a paper towel and coat with cornstarch. Set aside.

3. Place the saucepan over medium-high heat and add 2 tablespoons of oil, heat until hot. Pan-fry the tofu on both sides until golden brown, transfer to a plate.

4. In the same pan, heat pan over medium-high heat, leaving about 1 teaspoon oil. Add in garlic and sauté for about a minute. Then add in button mushrooms, wood ear mushrooms & carrot, stir fry for another 1-2 minutes.

5. Next, add in all the seasoning sauce in the stir fried ingredients. Stir fry everything together for about 1 minute. Slowly drizzle in the thickening mixture and allow it to cook for about 30 seconds.

6. Add in fried tofu and combine everything together for 20 seconds.

7. Ladle over baby bok choy and serve warm with steamed rice.

 

 

Grilled Teriyaki Salmon

Simple steps to follow:

 

Grilled Teriyaki Salmon

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(YIELD: Makes 1 serving)

Ingredients:

• Salmon fillet – 1 fillet
• Oil – 1/2 tablespoon
• Sea salt – 1/2 teaspoon
• Asparagus – 100 grams

Marinade seasoning

• Soy sauce – 1/2 tablespoon
• Mirin – 1 1/2 tablespoons
• Sake – 1/2 tablespoon

Thickening (mix together)

• Corn starch – 1 1/2 tablespoons
• Water – 1 tablespoon

 

Instructions:

1. Combine marinade seasoning ingredients in a ziplock bag, marinade salmon fillet overnight (or possible minimum 3 hours).

2. Bring a large pot of water to boil over high heat, add sea salt and the asparagus in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.

3. In a pan, heat oil over medium-heat. Add in salmon fillet, salmon skin side down and cook for 2-3 minutes until crispy.

4. Flip and cook the flesh side for about 2 minutes, or until cook through (to your liking). Transfer to a serving plate.

5. Reduce heat to medium-low, add the remaining marinade seasoning from the ziplock bag in the pan.

6. Cook the sauce for about a minute, then drizzle the thickening mixture in the sauce. Keep stirring for about 1-2 minutes. Spoon it over salmon fillet.

7. Serve with steamed rice.

 

Stir-Fry Spicy Silver Needle Noodles (Spicy Loh Shu Fun) 

Simple steps to follow:

 

Stir-Fry Spicy Silver Needle Noodles (Spicy Loh Shu Fun) 

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(YIELD: Makes 1 serving)

Ingredients:

• Silver needle noodles – 235 grams
• Fried tofu skin (thinly slice) – 1 tofu skin
• Chicken slice – 50 grams
• Kai Lan vegetable (cut into 1 1/2-inch) – 1 cup
• Garlic (mince) – 1 clove
• Shallot (thinly slice) – 2 shallots
• Chili paste – 1 tablespoon
• Calamansi (juiced) – 1 calamansi
• Egg (lightly beaten) – 1 egg
• Oil – 2 tablespoons

Marinade for the chicken

• Soy sauce – 1 teaspoon
• Sesame oil – 1 teaspoon

Seasoning

• Light soy sauce – 1 1/2 teaspoons
• Dark soy sauce – 1/2 teaspoon
• Oyster sauce – 1/2 teaspoons
• Fish sauce – 1 1/2 teaspoons
• Water or chicken broth – 1 1/2 tablespoons

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in chicken slice. Mix everything together and set aside.

2. In a separate bowl, add warm water over the silver needle noodles for about 5-8 minutes, to help to separate the noodles easily. Use your hands to slowly separate the noodles and drain with a sieve. Set aside.

3. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

4. Add the shallot, stirring frequently with a wooden spatula for about a minute then add the garlic and chili paste. Stir everything together for another minute.

5. Add silver needle noodles and half portion of seasoning mixture. Fry for about 1 minute then sprinkle a little water to moisten the noodles. Dish out and set aside.

6. Add remaining 1 tablespoon of oil to the pan, stir in marinated chicken slice, fried tofu skin & kai lan vegetable. Stir fry for about 1-2 minutes. Push the chicken, tofu skin & kai lan to the side of the pan, pour in the beaten egg and scramble until the egg is just set (do not overcook the egg). Then, stir fry with the chicken, tofu skin & kai lan together for about 1-2 minutes.

7. Return the silver needle noodles to the pan again, stir in the remaining seasoning mixture and calamansi juice. Gently toss the noodles together with the stir-fried ingredients and give it a stir to combine everything together for about 1 minutes or until cook through.

8. Transfer to a serving plate and serve with egg yolk.

 

Minced Pork with Salted Egg

Simple steps to follow:

 

Minced Pork with Salted Egg

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(YIELD: Makes 1 serving)

Ingredients:

• Ground pork – 1/2 cup
• Vegetable oil – 1 tablespoon
• Garlic (chopped) – 1 clove
• Chili padi (thinly sliced) – 2 chilies *optional
• Spinach – 1 1/2 cup
• Salted egg (cut into small cube) – 1 egg
• Water – 2 cups

Seasoning

• Soy sauce – 1 teaspoon
• Dark soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoons
• Fish sauce – 1 1/2 teaspoons
• Brown sugar – 1 teaspoon
• Water or chicken broth – 1 tablespoon

Marinade

• Soy sauce – 1/2 teaspoon
• Vegetable oil – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and set aside.

2. Place a small saucepan, bring water to boil over medium-heat and boil the salted egg for about 13-15 minutes. Remove and set aside.

3. Bring a large pot of water to boil over high heat, add the spinach in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.

4. Place the saucepan over medium-high heat and add 1 tablespoon of vegetable oil, heat until hot. Add in garlic and chili padi. Stir everything together until fragrant for about a minute.

5. Add the marinated ground pork and stir-fry everything together. Allow it to cook for about 5-6 minutes.

6. Next, drizzle the seasoning in the pork and combine everything together. Stir-fry for another 2-3 minutes or until cooked through. Dish up to a serving plate.

7. Serve warm with steamed rice, salted egg & spinach.

 

Stir-Fry Instant Noodles

Simple steps to follow:

 

Stir-Fry Instant Noodles

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(YIELD: Makes 1 serving)

Ingredients:

• Instant noodles – 1 packet
• Vegetable oil – 1 tablespoon
• Garlic (finely mince) – 1 clove
• Bird’s eye chili – 2 chilies
• Chicken breast (thinly slice) – 80 grams
• Fried fish cake (slice) – 1 fish cake
• Cabbage (cut into smaller wedges) – 1 cup
• Egg (lightly beaten) – 1 egg

Seasoning

• Soy sauce – 1 teaspoon
• Maggi seasoning sauce – 1 1/2 teaspoon
• Dark soy sauce – 1 teaspoon

 

Instructions:

1. Use a pot, bring the water to boil over medium-high heat. Put the instant noodles in and allow it to cook al-dente for about 1 minute. Drain the noodles with a sieve and set aside.

2. Place the saucepan over medium-high heat and add a tablespoon of vegetable oil.

3. Add garlic and bird’s eye chili, stirring frequently with a wooden spatula for about a minute.

4. Stir in chicken slice for 1-2 minutes then add in fried fish cake. Stir-fry everything together for 1 minute.

5. Push aside the stir-fry chicken and fish cake, add the beaten egg and cook the egg until they form medium-sized scrambled egg curds, making sure to stir frequently. Add cabbage and stir-fry for a minute.

7. Next, add the cooked noodles in and gently toss the noodles together with the stir-fried ingredients.

8. Quickly add in the seasoning ingredients and combined everything together. Give it a gently toss and cook for about 1 minute.

9. Transfer to a serving plate.

 

Miso Ramen with Chicken

Simple steps to follow:

 

Miso Ramen with Chicken

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(YIELD: Makes 2 servings)

Ingredients:

• Ramen noodles – 2 bundles
• Spinach – 2 cups
• Vegetable oil – 1 tablespoon
• Dry shiitake mushrooms (thinly slice) – 3 mushrooms
• Preserved mustard greens (碎米芽菜, suì mǐ yá cài) – 1 packet
• Ground chicken – 100 grams
• Egg (boiled egg) – 2 eggs
• Instant miso (store bought) – 2 packets
• Water – 3 cups
• Spring onion (snip or chop into 1 cm) – 1 stalk *separate the white and the green part)

Marinade

• Soy sauce – 2 teaspoons
• Sesame oil – 1 teaspoon
• Shaoxing wine – 1 teaspoon
• Cornstarch – 1 ½ teaspoon

 

Instructions:

1. In a bowl, soak the dried shiitake mushrooms in hot water for about 10 minutes or until softened. Squeeze out excess water and using a scissor or knife, cut the stems from the softened mushrooms. Then cut a thin slice of the mushrooms

2. In a separate bowl, combine all the marinade sauce together and mix into the ground pork. Mix well and set aside.

3. Bring a large pot of water to boil over high heat, add the spinach in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.

4. Bring a pot of water to boil, cook ramen noodles according to package directions. Drain ramen with a sieve and place the cooked ramen in a serving bowl.

5. In a pan, heat one tablespoon of vegetable oil over medium-high heat. Add the shiitake mushrooms, stir-fry for about a minute then add in the white part spring onion. Stir-fry everything together for about 1-2 minutes.

6. Add ground chicken and stir-fry for 2-3 minutes or until the chicken is almost cooked. Add the preserved mustard greens (碎米芽菜, suì mǐ yá cài), stir-fry and combine everything together for about 1-2 minutes. Allow to cook until the liquid has evaporated and the chicken is cooked through. Remove from the heat and set aside for later.

7. Heat the water in a large saucepan over high-heat. When simmering, stir through the miso seasoning. Allow it to boil for 1-2 minutes. Ladle the soup over the noodles.

8. Top with the chicken, corn, spinach and an egg. Garnish with sesame seeds & spring onion.