Saturday, December 28, 2013

Tofu and Egg Pudding

I found this quick and easy recipe that I really love to try and would like to share it here, it's from

Prep Time: 10 minutes
Cook Time: 8 minutes
Serving Size: about 4

9 oz silken tofu
4 eggs
1 cup chicken stock
1 teaspoon salted shrimps or 1/4 teaspoon salt
2 green onions, finely chopped
2 teaspoon toasted sesame seeds

Place silken tofu in a mesh strainer over a mixing bowl and mash the tofu with the back of a spoon. You will have smoothly mashed tofu in a bowl.
In another small bowl, beat eggs. Seive the beaten eggs through the strainer as well.
Add chicken stock to tofu and egg mixture and mix well. If using salted shrimps, finely mince them and add in to the mixture or use salt. Add green onions and sesame seeds to the mixture and combine everything.
Divide the mixture into 2-4 microwave-safe serving bowls and cover with plates (microwave-safe) on top. Heat the mixture on a high power setting in a microwave, 6-8 minutes for 2 bowls or 3-4 minutes for 4 bowls.
When done, the pudding will be very hot so be very cautious. Serve hot.

Friday, December 20, 2013

Rojak - Guilty Pleasure

It has been quite sometimes I have not eaten rojak and I bought one just when I saw one hawker stall selling by the road side. It's early in the morning, this is certainly not the most healthy food for breakfast. For those who don't know what is rojak it is basically mix fruits & vegetables salad with thick black sauce (sweet, salty, sour and spicy), it's a, below the recipe which adapted from


Serves: 8 

1 medium cucumber
2 small young green mangoes, peeled
1/2 medium pineapple, skinned
1 large yam bean (sengkuang/jicama), peeled
3 teaspoons black shrimp paste
Prawn crisps ( see recipe)
150g roasted peanuts, chopped coarsely
1 tablespoon toasted sesame seeds
For the sauce
15 dried chillies, soaked and deseeded
2.5 cm belacan, toasted
1/2 cup (125 ml) tamarind juice
120g caster sugar
1 teaspoon (5 ml) dark soya sauce


Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Pound the chillies and belacan in mortar and pestle until it becomes a fine paste. Put that paste and tamarind juice in a saucepan and cook over low heat. Add the sugar and dark soya sauce and cook until the sugar dissolves and sauce is thick. Set aside and let cool.
  2. Cut the vegetables and fruits into small wedges and put into a large mixing bowl. Add the black shrimp paste and rojak sauce and mix well.
  3. To serve, garnish the top of the rojak with slightly crushed prawn crisp, chopped peanuts and sesame seeds.