Pork Belly with Tau Kee (beancurd skin)

Ingredients
300 g of pork belly (sliced)
5-6 sticks of tau kee
7 chinese mushroom (sliced)
5 cloves of garlic (chopped)
Salt to taste
2 tbsp light soya sauce
1 tbps dark soya sauce
4 cups of water
Oil

Method
1. Soak the "tau kee" until soft, cut into pieces of 1- 1.5 inches wide and set aside.
2. Heat the oil and saute garlic. Place the belly pork, mushroom and light soya sauce and stir-fry for about 4-5 minutes.
3. Add in the tau kee and stir-fry for another 1-2 minutes.
4. Pour in the water, dark soya sauce and salt. Let it simmer for about 15-20 minutes under slow fire.

Soft Tofu

As a working mum, am constantly looking for dishes that is easy to prepare and fast to cook and this is one of them. We love tofu and it has always been a nice dish to pair with others.

Here is the recipe:

1 piece rectangular soft tofu
½ cup dried prawns (pounded)
1 tbsp oil
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp spring onion (diced)
½ red chilli (sliced)

1. Place the soft tofu on a plate and steam for 8 minutes.
2. Heat up wok with oil and saute the dried prawns until fragrant. Dish on the soft tofu and add light soy sauce and soy sauce. Garnish with red chilli and spring onion.

Dinner on Saturday

My FiL came over for dinner and had prepared these dishes.
Steam Fish: Firstly, rub salt on the fish. Place ginger, carrot, chinese mushroom, red chilli, ham choy (all sliced thinly) and asam boi on the fish. Add fish sauce and steam for 10-12 minutes.

Fried Ladyfingers: Heat up wok with oil, stir fry chopped garlic and dried prawns for a minute. Add in ladyfingers (sliced diagonally) and sliced red chilli and stir fry until the ladyfingers are soft. Add soy sauce to taste.

For satisfaction guaranteed, complemented the dishes with our all time favorite i.e. Roasted Pork. Of course this was not self-cooked but bought from the market nearby our place and it taste consistently good.

The favorite dish for the day was Tofu with Mincemeat: Fry 2 packs of Japanese tofu and set aside. Heat the wok with oil, stir fry chopped garlic and chinese mushroom for a minute. Add in mincemeat and soy sauce and stir fry for 2 minutes. Add in mix vegetable, salt to taste and ¾ cup of water and let it simmers for 4-5 minutes. Thicken the sauce with corn flour. Dish the mincemeat on the tofu and serve hot.

Mixed Japanese Beancurd

Another quick and easy recipe I've learned. You can change some of the ingredients according to your preference. The important thing is the sauce.

Ingredients:
2 strips of japanese beancurd
1/2 bowl prawns, shelled (marinate with 1 tsp sugar, soya sauce & pinch of pepper)
1/2 bowl of meat (optional)
1 packet of snowpea/ broccoli
1/2 bowl of chinese/button mushroom
1/2 bowl of black fungus
1/4 bowl of carrot/onion, sliced
2 cloves of garlic, chopped
4 slices of ginger
3 tbsp oil
1 egg, beaten

Sauce:
1 tsp cornflour
1/2 tsp oyster sauce
1/2 tsp sugar
1/2 tsp salt
1/2 bowl water

Fry the Japanese beancurd and set aside, leaving the oil. Saute garlic and ginger. Add meat, prawn and stir fry. Add carrot, mushroom, black fungus, snowpea and stir fry for about 1 minute. Drizzle about 2 tbsp water, add the beancurd, cover and cook for further 2 minutes. Add sauce and bring to boil. Add egg, mix well and dish on to a serving plate.

Ma Po Tauhu

This dish goes very well with rice. Fry both chinese and button mushroom with minced meat until fragrant. Add a little tomato sauce and a tbsp of Chili Bean paste. Then place a box of bean curd and water. Lastly add cornstarch to thicken the sauce. Serve hot.