Recipes
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Chawanmushi (Silky Steamed Egg Custard) I adore eggs so much that I can have them for breakfast, lunch, dinner, supper…you name it! Whether on its own or with a host of other ingredients, eggs are an absolute delight. Apart from just tasting good, eggs are also packed with nutrients, which is the main reason why this oval-shaped goodness is recommended for breakfast. This dish is an example of the Japanese’s ability to whip up something so delicious yet healthy at the same time. Chawanmushi is made Read More |
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Agedashi Tofu Agedashi Tofu is the most perfect example of a delicious Japanese dish. For me at least. Why? Cuz the Agedashi tofu that had entered my mouth was so perfect, I couldn’t imagine trying anything else, afraid that my home-cooked version would alter the taste of perfection etched in my brain. Well, that was before I went six months without it and decided that it was either I attempt it at home or drive out to the nearest Japanese restaurant to Read More |
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Indonesian Salad (Gado Gado) Gado Gado has simply got to be one of Indonesia’s best contribution to the culinary world. This superior-tasting dish is a combination of simple ingredients put together in a simple manner, yet yielding extraordinarily wonderful results. Gado gado consists of an assortment of lightly blanched vegetables such as cabbage, ‘kang kung’ (Water Spinach), bean sprouts, string beans, boiled potatoes, lightly fried tofu, peeled and sliced boiled eggs, fresh cucumbers and lettuce, tofu, tempeh (an Indonesian traditional fermented soy product with Read More |
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Fried Tofu with minced meat When it comes to tofu, you either hate it or love it. True, they’re healthy. True again, they’re quite bland in flavour. It is their lack of taste that makes the ingredients added along with them very important. After all, they have the ability to either make you fall in love with those snowy white cubes ( the way I’m in love with them) or make you despise those tasteless squares. To make this dish, drop the mashed up tofu with Read More |
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Soft Tofu topped with Crispy Prawn Chilli dressing Despite their blandness in the taste department, I can’t help but adore tofu. The silky soft texture of tofu is all part of its charm, the very factor making tofu an absolute delight to bite into. It is this texture that allows you to use the most flavourful ingredients to enhance the tastes of whatever tofu dish you’re working on, making the end product one that will be truly palate-satisfying. For this dish, I’m using soft tofu, otherwise known as silken Read More |
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Cold Tofu with Century Eggs Firstly, if you’ve got any concerns regarding century eggs (and I think I might know what your concern is exactly), let me assure you they are NOT made by soaking eggs in horse urine. In fact, they were never ever made this way. Century eggs are actually made by packing eggs with a mixture of clay, ash, salt, lime and rice hulls for several weeks as a method of preservation. Also known as thousand-year egg and millennium egg, century eggs Read More |
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