You know what? I haven’t cook tofu for quite a long while. I tried not to consume too many soy products due to them being estrogen dominant. Hence, a very long pause. Recently, I started cooking with soy again but only on occasion. Since I bought an organic and non-GMO smooth tofu during my latest grocery run, the occasion to eat it is now!
This smooth tofu with meat floss and century egg recipe is very simple. It’s a no-heat side dish, meaning you don’t have to heat it up except for making fried shallots and fried shallot oil. Once you have the ingredients ready, putting it together is a breeze. This is a wonderful recipe for those who are always busy or out of idea on what to cook.
Smooth tofu with meat floss & century egg is pleasing to the eyes and packs a salty, savory and smooth taste and texture.
Allow me to introduce you to a REAL superfood. No, it’s not spirulina, moringa or acai berries. Personally, I don’t believe in these. The real superfood I’m talking about is just right in front of us. One that we eat on a regular basis. It’s an egg. 🥚 Precisely, what I really mean is raw egg!
I know what you’re thinking because I had the same school of thoughts previously. That raw egg is disgusting and slimy… ewwwwwww and what if I get bacterial infection/stomach discomfort of some sort by eating it raw? For the past 3 years, I’ve been drinking this superfood concoction of raw eggs banana smoothie without any ill effects while at the same time I’d ~3 or 4 rounds of food poisoning from outside’s cooked food. I think this speaks for itself.
Why raw eggs is a superfood in my book? Egg contains protein, fats, vitamins, enzymes, etc that is bioavailable in its raw and unadulterated form. Upon ingestion, the fat-soluble nutrients are absorbed by the cells instantly for building, regeneration and healing.
Raw eggs banana smoothie is nutrient-dense and delicious!
Here I am… going down to yet another memory lane. I hope the pan-fried ang ku kueh post brings fond memories of yesteryear to some of you. It certainly did for me.
This time, I’m sharing an old recipe that my mom (who doesn’t know how to cook till today) made for my sister and me when we were schooling. I remember our school’s lunchbox always come with this favorite of mine. The combination of butter and sugar on a slice of bread was pure joy. When I think back, I cannot believe that we kiddos were able to fill our tummy with just that. Whenever I think of this snack, it’s the image of my mom making the butter & sugar bread hurriedly in the morning because she overslept (I remember disliking the bread crust, so mom would remove it for me. ❤️) and the joy of biting into specks of sugar in a buttery ocean!
Simple, fast, easy and so delicious. Give this butter & sugar bread a try!
Are you a fan of ang ku kueh? I certainly am a BIG fan. The thing is when I was young, I disliked eating the outer skin as it can be tough to chew, so I only went for the oh-so-yummy and fragrant mung bean paste filling. Don’t worry, I eat everything now. 😛 Do you know that besides eating ang ku kueh as is and steaming it, you can also pan-fry the ang ku? If you have not tried it before, then you must give it a go!
Growing up, whenever we have leftover ang ku, my late grandma would pan-fry ang ku kueh for us. Yes, I ate everything when she cooks it this way. However, due to old age, she stopped making it. I kept saying to myself “Soon, one day I will make it for grandma and family.”, “One day!”, “One day ya!”. That one day was during our first CNY without grandma. I was too late! Nevertheless, I just knew I must continue this tradition.
These pan-fried ang ku kuehs may look blistered and ugly but wait until you try one! 😍🥰🤤
Here I am with another lap cheong recipe. It’s definitely 🌧️ raining lap cheong over at my household. Using the leftover of the lap cheong claypot rice 臘腸煲仔飯, I was able to create a new dish from it called lap cheong seaweed rice soup (sorta like Korean 국밥 gukbap). And, if I reduce the water proportion, it became thick like porridge. Granted the rice is whole and not broken which I think can easily be remedied.
Lap cheong seaweed rice soup. This version has less water hence it looks like porridge. It’s absolutely delicious!
To those of you who are celebrating Chinese New Year, I hope you’re having a fabulous time so far. I wanted to make lap mei fan 臘味飯 although I’m not celebrating because it’s so delicious plus I didn’t have any last year. Unfortunately due to the SOP, I wasn’t able to travel further than 10km to get the lap mei ingredients (which hails from Hong Kong). Thankfully, I was able to get homemade lap cheong (臘腸 Chinese preserved sausage) and yun cheong (膶腸 Chinese preserved duck liver sausage) from an online seller. And thus, this dish is born!
When I first ate this lap cheong claypot rice, I was immediately reminded of lap mei fan. It’s like I’m eating lap mei fan but without the lap yuk, lap ngap hoong, etc. I didn’t miss lap mei fan after this. Oklah a
lot bit. 😛 Lap cheong claypot rice is called lap cheong po chai fan/bou zai fan in Cantonese. It’s so good that the claypot dish doesn’t need anything else except good quality lap cheong and rice. I don’t add any seasonings or garnish (no greens at all).
I’ve been making and eating this lap cheong claypot rice many times since the end of January. It’s a quick and easy meal especially when you’re so busy but want something comforting in half an hour. And when you’re sick of Chinese New Year food or you only have lap cheong on your hand, remember to try this.
Lap cheong claypot rice is so simple to cook and it rewards you with flavor bombs that tease your palate! I highly recommend this dish.