Steamed Egg Tofu recipe

Posted on February 4, 2010 by Angeline

steamed egg tofu recipe Another simple home-cooked dish for tonight. I’m still avoiding deep-fried and spicy food for the moment in case there is another sore throat relapse. Just have to be a bit more cautious with CNY coming up… and I’m sick of taking medicine and feeling ill!

Steamed Egg Tofu recipe

Print
Steamed Egg Tofu
Author: 
Recipe type: Side Dishes
Cuisine: Chinese
Serves: 4
 
Ingredients
  • 2 pieces egg tofus (cut into slices)
  • 150-200g minced pork
  • 1-2 prawns (shell, devein, mince then combine with the minced pork to marinate) - I usually add these but I ran out of prawns today so I didn't get to use them.
  • mixed vegetables
  • 3 water chestnuts (minced)
  • ¼ carrot (minced)
  • cornflour
  • 1 tablespoon oyster sauce
  • about ⅓ - ½ bowl of water
Marinade for the minced pork and prawns:
  • ½ - 1 tablespoon oyster sauce
  • a dash of hua diao jiu
  • 1 tsp sugar
  • a dash of ground black pepper
Instructions
  1. Marinate the minced pork and prawns overnight (or for a few hours).
  2. Add the minced carrot and water chestnut to the minced pork and prawns.
  3. Arrange the sliced egg tofu on a plate for steaming.
  4. Dust the tofu surface with some cornflour so that the minced meat mixture won't slide off after steaming.
  5. Place some minced meat mixture on top of each tofu slice.
  6. Top each individual tofu with a mixture of the mixed vegetable.
  7. Steam on high heat for about 7-8min.
  8. Pour the water (from steaming) from the plate of tofu into a wok. Add about ⅓-1/2bowl more of water.
  9. Add about 1tablespoon of oyster sauce to the water. Adjust amount according to taste.
  10. Add cornflour mixture to thicken the sauce.
  11. Pour the sauce over the steamed tofu.
  12. Serve hot.


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Posted in Chinese Food, Food for kids, Proteins for the tot, Tofu | Leave a comment

Radish Soup Recipe

Posted on February 4, 2010 by Angeline

radish soup recipe
Radish soup is one of my favourite soups! This is a soup that I’d usually use dried cuttlefish to give it the rich taste but if you’re cooking for younger children, please omit it – it’d still be nice!

Radish soup recipe

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Radish Soup Recipe
Author: 
Recipe type: soups
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 medium-sized radish (skinned, chopped into chunks)
  • 2-3 chicken carcasses
  • 250g pork ribs
  • 8 pitted red dates, rinsed
  • 1 tsp sweet and bitter almonds
  • 1 dried cuttlefish
  • 10g dried scallop
  • 1 soup pot water (about 3L)
  • salt to taste
Instructions
  1. Rinse the dried cuttlefish then toast it in the oven for about 4min to release the aroma.
  2. Clean the chicken bones and pork ribs. Place them in a pot with enough water to cover them and bring to a boil. Once it boils, turn off the fire and remove them - you should see lots of scum in the water - this step is to remove the smell and impurities in the bones and ribs.
  3. Add all the ingredients to a soup pot of water and bring to a boil (place the chicken carcasses, ribs, dried cuttlefish, bitter and sweet almonds and red dates into a soup bag - you can simply remove the soup bag when the soup is done and the soup is ready to serve. This also helps to prevent small bones from the ribs from getting into the soup: especially crucial if small children or old people are drinking the soup)
  4. Simmer the soup for 2-3 hours on very low heat.
  5. Add salt to taste.
Notes
Omit dried cuttlefish for children below 18 months. You may replace it with ikan bilis for added taste.

 

Click the link to view the full list of soup recipes.

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Posted in Chinese Food, Food for kids, Soups, Soups (suitable for tots), Vegetables, Vegetables (suitable for tots) | Leave a comment