Braised Tau Kwa and Eggs
- 500ml water
- 125ml dark soy sauce (not the thick type)
- 2 tbsp rock sugar cubes
- 3 garlic cloves, skin on
- 1 small ginger, peeled and sliced
- 1.5 tsp five spice powder
- Pinch of pink salt
- 1 Tau Kwa square
- 2-3 hard boiled eggs, do not overcook it
- Add in all ingredients except for Tau Kwa and eggs, in a 1.6L thermal cooker.
- Bring to boil and add in eggs and Tau Kwa.
- Bring to boil again and transfer to outer pot.
- I left it in there for about 6 hours
- 2 large eggs
- 200ml water / chicken stock
- If using water, add about 1/2tsp dashi
- About 1/4 tsp pink salt
- Sometimes I will only cook 1 egg, I will use 100ml liquid.
- To cook using thermal pot, place steaming rack and egg on top of a pot of water.
- Put on the lid.
- Bring water to rapid boil.
- Transfer to outer pot.
- I usually open in 1 hour as I always cook rice under the egg .
- I have opened at 40mins before and both egg and rice are cooked.
- 2 cloves garlic, chopped
- Spring onion white, chopped
- Thumb sized ginger, sliced
- 500g radish
- 350ml chicken stock
- 3 tbsp light soy
- 1.5 tbsp mirin
- 2 tbsp rice wine
- ½tbsp natural mushroom powder
- Black pepper
- About 1-2 tsp thick dark soy
- Chilli padi and spring onion green, to serve
- In a 1.5L thermal cooker, heat oil and fry garlic, ginger and spring onion white.
- Pour in chicken stock, seasoning and sauces (except thick dark soy). Add in radish.
- Bring to rapid boil and cook for 5mins.
- Transfer to outer pot for about 6 hours.
- Before eating, bring to boil for about 15mins to reduce the sauce to about half.
- Add in thick dark soy. Serve with chilli and spring onions.
Stir Fry Sweet Potato Leaves
Sweet potato leaves stir fried with dried shrimps, chilli and garlic. I was craving very badly for this today and i am happily satisfied now! It hits all the right spots in my tummy! It is spicy, salty and a little sweet. Super addictive when paired with some steamed white rice 😋😍😘
- 1 large bunch of baby sweet potato leaves
- 4 cloves garlic
- 2 chilli padi
- 1 tbsp dried shrimps, soaked (reserve soaking water)
- 1 tbsp light soy sauce
- 1 tbsp sugar
- Roughly chop garlic, chilli and dried shrimps until small but chunky.
- In a hot wok, heat up some oil and fry garlic, chilli and dried shrimps until very fragrant.
- Add in veggies over high heat and when it is starting to wilt, add in soy sauce and sugar
- Turn off heat when veggies are just cooked.
Five Spice Tau Kwa
This is a random whip up that earned me heaps of praises from Benny! He never expect that he would like this dish as he thought that it was luncheon meat when he first saw it! Hahaha! He loved the sauce very much and it goes superbly well with some fragrant steamed rice! Easy to make and addictive to eat!
- 320g spiced Tau Kwa (firm tofu), you may use plain ones if you can’t find the spiced ones.
- 2 cloves garlic, chopped
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp huadiao wine
- 2 tsp oyster sauce
- 1 tbsp sesame oil
- 1 heaped tbsp laoganma chilli flakes in oil
- a few dashes of five spice powder
- 1 tbsp water
- Spring onions, chopped
- Heat up some oil and fry garlic until fragrant.
- Add in Tau Kwa and fry for about 2 minutes.
- Add in sauces, seasonings and water.
- Fry over medium heat for about 5 minutes until sauce is reduced.
- Add in spring onions and toss well.
I was a vegetarian for a few years so this is naturally one of my favourite dishes! I especially love it when it is paired with some Fried Bee Hoon. I cooked it with rice this time since Ben seems to prefer eating curries with rice. My favourite part of this dish is the chunky bits of dried shrimps in it, which is something you will never find in this dish when you buy it outside. It was so good that i saved the leftovers and had it for lunch the next day and it tasted even better! <3
- Paste: 12g to 15g chilli padi, 10 cloves garlic, 5 shallots. medium sized ginger, small galangal, 3 candlenuts, 5 tbsp curry powder, drizzle of olive oil
- 2 tbsp dried shrimps, soaked until soft and roughly chopped
- 500ml chicken stock
- 1 small cabbage
- 1 carrot
- 1 small pack of french beans
- 5 hard boiled eggs
- Fried bean sheets
- 500ml coconut milk
- Soak dried shrimps and reserve the soaking water.
- Heat up a generous amount of oil and fry curry paste until very fragrant.
- Add in dried shrimps and fry until fragrant.
- Add in splashes of the soaking water as you fry.
- Pour in chicken stock and bring to boil.
- Add in some salt.
- Simmer for 10 minutes.
- Add in vegetables and bring to boil.
- Simmer for another 20 minutes. (add in french beans halfway through)
- Pour in coconut milk, season with salt and bring to boil.
- Add in eggs and bean sheets.
- Simmer for 10 minutes and ready to serve
Stir Fried French Bean
This has got to be one of my favourite way to fry my veggies! It’s a traditional way my mom likes to fry some of her veggies and it always has me wiping out the dish. The star of the dish is the mixture of garlic, chilli padi and dried shrimps. The chunky pieces, when put together is just amazing! I’m not a fan of dried shrimps but when it is made this way, i absolutely love it! You can replace french beans with veggies of your choice, the best ones for this type of flavours is eggplants, sweet potato leaves and Kangkong. For the dish below, i tossed sliced eggplants in a small amount of oil, air fry until it’s cooked before using it in this recipe.
- Thin french beans, 1 packet
- about 6 cloves garlic
- 1 tbsp dried shrimps, soaked until soft
- about 3 chilli padi
- 1-2 tbsp oyster sauce, to taste
- 1 tbsp sugar
- Roughly chop garlic, dried shrimps and chilli into chunky pieces.
- combine and mix well.
- Blanch french beans in salted boiling water until just cooked.
- Transfer to a bowl of ice water before draining.
- Heat some oil in a hot wok, fry garlic mixture until very fragrant.
- Add oyster sauce to taste and sugar before adding french beans.
- Toss until combined.
Stir Fried Potato Stripes
A dish i randomly came up with a long time ago and i instantly got hooked! Its very addictive when paired with rice! I have been craving for it lately after not cooking it for it for a long time. I decided to revisit the recipe and made some small changes to it. I basically changed the chilli to chilli padi since Ben is much better with handling the heat now, and the addition of some thick dark soy sauce for better colour 😍😋
- 2 small-medium potatoes, cut into thin strips
- 3 cloves garlic, chopped
- 1 red onion, thinly sliced
- Red chilli / chilli padi, sliced or chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tsp thick dark soy sauce
- Drizzle of sesame oil
- Dash of black pepper
- Bunch of coriander, chopped
- Spring onions, chopped
- Soak potatoes in water and some white vinegar, set aside.
- In a hot wok, saute garlic and onions until fragrant.
- Drain potatoes of water, rinse well.
- Add into the wok with the chilli.
- On high heat, add in 2 – 3tbsp of water.
- When water is sizzling, reduce heat to medium high.
- After about 5mins, when water is almost dried up, add in sauces and seasonings.
- Fry for another 5mins until sauces is almost dried up.
- Add in coriander and spring onions and fry briefly until well combined.
Japanese Potato Salad
It’s our usual burger night and I was gonna make the regular coleslaw and mash for sides but i suddenly had the urge to make something different. I know coleslaw does not pair well with potato salad but i’ve already prepared the slaw so o well!
If you are after something easy to make and tastes absolutely divine, this is a must-try! A definite hit with your whole family!
Recipe adapted from Just one cook book
- 2-3 potatoes, boiled
- 1/2 stick carrot, cut in quarts
- 1/2 stick cucumber, cut in quarts
- 1/4 stick ham, chopped
- 1/2 cup corn kernels, boiled and drained
- 2 eggs, hard boiled and cut into mall pieces
- 1/3 cup Japanese Mayonnaise
- Salt & pepper, to taste
- Boil carrots till soft. Not too soft
- Roughly mash potatoes with a splash of milk.
- Leave it mashed but chunky.
- Combine all ingredients except egg and mix well.
- Add eggs and briefly mix
- Chill well before serving