Salted Egg Tempura Seaweed Tofu

{Collaboration} Salted Egg Tempura Seaweed Tofu 😋 

Lai lai lai, Zi Char Stall open liao! Kids complaining not enough dishes, so FHFL cooked another dish! 😝😝 Deep-fried egg tofu, combined with egg floss and Tao Kae Noi salted egg tempura seaweed and the end result is, super yummy! 😄 No seasonings required at all! Crispy tempura seaweed is a prefect match with softness of egg tofu 

#TaoKaeNoi 

Ingredients: 

• 2 tubes of egg tofu 
• 2 beaten eggs, add a dash of fish sauce and mix well 
• 1 packet of Tao Kae Noi salted egg tempura seaweed, remove the desiccant inside the bag and crushed the tempura seaweed into smaller pieces 
• Chopped spring onion for garnishing (optional) 
• Chopped chili for garnishing (optional) 
• 2 tbsps of corn flour 

Method: 

1. Sliced egg tofu into pieces. Place sliced egg tofu on kitchen towels for 5 mins to absorb the water from tofu. 
2. Heat up a small pot with oil at medium high heat, enough to cover the tofu. 
3. Coat tofu slices with corn flour. Then coat with beaten egg. 
4. Gently lower tofu into hot oil. Deep fry till tofu crispy and brown. Remove and drain on kitchen towel. 
5. Pour remaining egg slowly into a sieve and into hot oil. This will create egg floss. Remove egg floss and drain on kitchen towel. Egg floss is optional so if you don’t like , you can omit. 
6. Mix tempura seaweed with egg floss. Lay on plate. Placed tofu on top of egg floss mix. Pour the rest of the tempura seaweed on top of tofu. Served hot. 

Homemade Pasta Sauce 🍝

Ingredients: 

• 2 tbsps olive oil
• 300g minced pork 
• 1 medium-size diced yellow onion
• 2 teaspoons minced garlic
• 1 can tomato paste
• 2 fresh medium-size tomatoes , diced 
• 2 tsp dried basil
• 2 tsp dried parsley 
• 1 tsp oregano
• 5 sprigs of fresh thyme leaves
• 1 teaspoon salt
• 2 teaspoons sugar
• Freshly ground black pepper to taste
• 2 cups of chicken broth (either homemade or store-bought) 
• 1-2 tbsp of butter (optional) 
• Pasta of your choice cooked according to package directions
• Parmesan cheese for topping

Method: 

1. Heat pot at medium heat. Add olive oil. Once oil is hot, Add minced pork, diced onion and minced garlic and cook. Stir and break up minced pork until crumbly and browned. Drain off excess oil , if necessary. 
2. Stir in tomato paste into the mixture and cook for a minute or two. Then add basil, oregano, thyme, salt and pepper. Cook until well combined. Add diced tomatoes and stir well. Add chicken broth and sugar and stir to combine. Increase heat to medium-high and bring mixture to a boil. Then reduce heat to a simmer, uncovered, for at least 30 minutes while you cook your pasta or for up an hour to deepen the flavors.
3. Taste and season with additional salt and pepper, only if needed. If the sauce is too acidic for your taste, add optional butter and allow to melt into the sauce. Let sit for 5 to 10 minutes before serving for sauce to mellow. If you've used San Marzano tomatoes, it is unlikely you'll feel the need to add the butter but it is an excellent way to balance the flavors even further if you'd like.
4. Serve over cooked pasta or your choice and top with Parmesan cheese. Add Tabasco sauce for an extra kick. 

One-pot dish! Roasted pork with mixed vegetables (一品锅)

Ingredients:

• $2-$3 Roasted Pork, sliced into smaller pieces 
• 2 tubes egg Tofu 
• 7 florets broccoli, Blanched 
• 1/2 onion, sliced 
• 1/2 carrots,sliced
• 8 pieces of prawns , deshelled and deveined 
• 4 big leaves long cabbage cut into smaller pieces 

Method: 

1. Sliced egg tofu into pieces. Let it dry over 2 pieces of kitchen towels for 10 mins. Heat wok/pan with some oil. Panfry egg tofu till golden brown. 
2. Leave a tbsp of oil in wok. Add sliced onion and sauté till fragrant. Add roasted pork and Stirfry for 1-2 minutes. Add 2 tbsps of oyster sauce and 1 to 1.5 cups of water (depending on how much sauce you would like). Mix well and bring to a boil. Lower heat to a simmer for about 10minutes. 
3. Add sliced carrots and the stem of long cabbage. Let it simmer for 7minutes. 
4. Add the leaves of long cabbage. Continue to simmer till cabbage is cook. 
5. Add prawns. 
6. Seasoned with a tbsp of light soya sauce, a dash of cooking wine and pepper. Adjust taste accordingly. 
7. Thickened sauce with corn flour water. Add broccoli and egg tofu and mix well. Served hot. 

Note: 

You can add any vegetables or ingredients you like, for e.g sweet peas, celery baby corn etc. One of the dishes that you can cook for a clear-fridge day! 

Hiroshima-style Okonomiyaki (modified)

{Collaboration}

Supper for my gal as she had early dinner with her friends! 😱 Using Tramontina 22cm non-stick Panama did a modified-version of Hiroshima-style Okonomiyaki siong whatever ingredients I can find at home.
#RobinsonsSg #TramontinaOfficial

Ingredients: 

• 150 ml water 
• 1 tsp mirin
• 100 g all-purpose flour 
• About 3-4 large cabbage leaves (shredded /sliced thinly) 
• 1 stalk of spring onion (chopped into small pieces) 
• 2 Tbsp dried bonito flakes (use a mortar to grind into powder). 
• 6 slices bacon 
• 2 Yakisoba noodles (can replace by instant noodles) 
• 2 large eggs

Toppings: 

• Okonomiyaki sauce 
• Japanese Mayonnaise 
• Aonori (dried green seaweed) 

Method: 

1. In a large bowl, add water and mirin. Add flour and whisk until combined. Chill the batter for an hour in the refrigerator so that the texture becomes smooth. Meanwhile, cut the cabbage and spring onion into thin slices. Make one Okonomiyaki at one time. Divide the ingredients into two sets. 
2. Separate the noodles with hands. Heat up the pan with a tbsp of oil. Placed noodles into heated pan. Stir fry noodles until they’re coated with oil. Add 1-2 tbsp Okonomiyaki sauce and coat with noodles. Make the noodles into a round shape similar to the size of the pan. Slide the noodles into a plate and set aside. 
3. With the same pan, pour about 1/4 cup of batter once it’s heated. Using the back of the ladle, move in spiral motion from the center towards the edge of the batter. This will make the batter thin out and maintain a nice round shape. The width of the crepe is about the size of the pan. Sprinkle bonito flakes on the batter and placed vcabbage on top. Add 3 slices of bacon without overlapping. Pour 1 tbsp of batter on top, as this will served as glue. 
4. When the crepe is set, using 2 spatulas one on each side, carefully slip to the other side. Don’t press down the crepe. When the bacon is no longer pink, turn the heat down. Using spatulas, transfer the Okonomiyaki on top of the noodles. 
5. Heat a tbsp of oil in pan and crack an eg. Quickly spread the egg into the same sise as the crepe. Before the egg is completely cooked, carefully slide the Okonomiyaki on top of the egg. When bottom of egg is cooked, using the spatulas, flip it over the last time. Season with Okonomiyaki sauce, Mayonnaise and aonori. Serve immediately 🙂 

Note: You can use two pans to cook this. One pan to cook the noodles and the other for the Okonomiyaki. 

Panfry Teriyaki Chicken Midwings

[Collaboration] : Panfry Teriyaki Chicken Midwings

Easy dinner for 3 pax as Hubby and daughter is eating out tonight! Using Tramontina 22cm non-stick pan and panfry 10 chicken midwings to brown on both sides. Then add teriyaki sauce to simmer till cooked and dinner is done!

Tramontina cookware is made with high quality aluminum and heat resistant Bakelite handle. Cooking and cleaning the pan is also a breeze.

Do visit the Tramontina Singapore Page on Q10 at
https://www.qoo10.sg/shop/tramontina  to enjoy *20% off storewide! (*except for economical range.)

Download the coupon with the promo code: "TRA20%OFF!" and apply it during payment to enjoy the 20% discount. This special promotion is valid from 25 August to 1 September 2018.
#RobinsonsSg #TramontinaOfficial

Ingredients:

• 10 chicken midwings 

Teriyaki sauce:

• 4 tbsps Japanese light soya sauce 
• 2.5 tbsps mirin 
• 1 tbsp sake 
• 150ml water 

Method:

1. Rub chicken midwings with some salt to remove smell and dirt. Rinse off, pat dry and set aside. 
2. Prepare teriyaki sauce in a bowl and set aside. 
3. Heat Tramontina non-stick Pan, medium-high Heat. Add chicken midwings into heated pan. Let chicken brown on one side. Flip to the other side after about 3 mins.  
4. Once wings are brown on both sides, pour prepared sauce into pan. Bring sauce to a boil and lower to a simmer till chicken wings are cooked. Turn chicken to ensure it is well coated with sauce. 
5. Off heat. Serve hot with rice and blanched broccoli and carrots for a complete meal.  

Cereal egg tofu (麦片蛋豆腐)

Ingredients: 

• 2 tubes of Egg tofu

For the cereal :

• About 3 to 4 tbsp of butter 
• 8 tbsp of Nestum cereal (depending on how much you want. I added more as my kids loves it!) 
• 1/2 tsp of salt 
• 2 tbsps of fine sugar 
• 3 tbsps of milk powder (Can be bought from Phoon Huat. I used my son’s milk powder.) 
• A handful of curry leaves 

Method: 

1. Sliced egg tofu into pieces. Let it dry over  2 pcs of kitchen paper for abt 15 mins . Coat the egg tofu with cornflour.  Pan fry till light brown.  Set aside. 
2. Melt the butter in pan with the smallest fire . Once melted, add salt, sugar and curry leaves. Stir a while and fry till frangrant. 
3. Add cereal and mix well . Add milk powder . Ensure that you use small fire to fry as cereal will burn easily. 
4. Keep stirring . The cereal will turn crispy it take about 8 mins or so . 
5. Taste it at this time . Adjust accordingly to your taste. 
6. Once it’s ready, add egg tofu and  coat well with the cereal . And it ready to serve !

*** Recioe adapted from Zann Teo

Fried Mee Tai Bak

Ingredients: (Serves 2 adults and 2 kids) 

• 800g Mee tai bak (bought from wet market) 
• 1/2 carrot julienned 
• 2 pieces of fishcakes, sliced 
• 20cents of bean sprouts
• 1/2 cup of minced pork (marinated with some light soya sauce, sesame oil, pepper, cooking wine and corn flour) 
• 2 tbsps minced garlic 
• 2 tbsps minced dry shrimps/haebi (optional) 
• 2 beaten eggs 
• Can also add minced pork (marinated with light soya sauce, a pinch of salt, a dash of cooking wine and pepper and corn flour) 

Seasonings (estimated, pls adjust accordingly to your taste): 

• 1 1/2 tbsps Light soya sauce
• 1 tbsp Dark soya sauce (Da Hua brand) 
• 1 1/2 tbsp Dark soya sauce /kecap manis 
• 1 tbsp Oyster sauce

Method: 

1. Heat wok with a tbsp of oil. Fry eggs. Use spatula to cut eggs into smaller pieces. Remove and set aside. 
2. Add another a tsp of oil. Add bean sprouts and fry for a minute. Add a pinch of salt and drizzle a dash of cooking wine. Remove and set aside. This is to remove the raw taste of bean sprouts. (Easier for my kids to eat) 
3. Add another tbsp of oil. Add carrots and fry for about two minutes. Remove and set aside. 
4. If you’re adding minced pork, add a tsp of oil into wok. Stirfry quickly and break up the pork into smaller pieces. Remove and set aside once pork is no longer pink. 
5. Add another tbsp of oil. Fried chopped dry shrimps till fragrant. Remove and set aside. 
6. Heat wok with two tbsp of oil (I used shallot oil). Sauté minced garlic till fragrant. Add Mee tai bak and fry for a minute. Add seasonings, Stirfry and mix well. 
7. Add bean sprouts, carrots, eggs, chopped dry shrimps and minced pork (if you’re adding). Stir and mix well. Topped with fried shallots and served hot with sambal chili.