Soy Milk Egg Tofu Topped with Minced Meat and Cai Por (peserved radish)

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500 ml fresh unsweetened soy milk
6 large eggs
1/2 tsp salt
1 tsp corn flour

120 g Thai Sweet Radish (cai por)
100 g minced chicken meat or pork
1 tbsp sugar
1 tsp sesame oil
1/2 tbsp oyster sauce
1 tbsp light soy sauce
100 ml water
1/2 tsp white pepper
1 tsp minced garlic

1) Steam egg tofu
Combine soy milk,salt, corn flour and eggs together, whisk lightly till well combined, sieve egg mixture and stir lightly again.
Pour egg in a shallow steaming tray lined with parchment paper. Steam over rapidly boiling water for 5 minutes on medium low heat, open the cover and wipe the water vapour, cover back and continue to steam for 7 minutes or till egg is set. Remove and let it cool completely before cutting to your desire shape.
Deep fry till crisp and golden. Drain and place on a serving plate.
In a saucepan, add 1 tbsp oil, saute garlic and cai por till fragrant, add in minced meat and stir till meat is 1/2 cooked, add in the soy sauce, oyster sauce, sesame oil, sugar, pepper, water, stir to combine well for 1 min. Thicken with corn starch ( 1 tsp corn flour mixed with 1 tbsp water).
Pour the toppings on the fried tofu, topped with chopped spring onions and chilli. Serve hot.

Egg Drops Soup

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1.5 litre chicken broth
3 tbsp  sweet potato flour /corn flour (mixed with 5 thsp water)

3 large eggs – beaten lightly
1 tube Egg tofu – cut into strips
150 g – shredded chicken meat

Seasoning ingredients
1 tsp sesame oil
Salt, pepper to taste

1 stalk spring onion – chopped

1) Pour chicken broth into a pot and bring to a boil. Add in shredded chicken meat, tofu, seasoning ingredients and simmer over low heat for 2 minutes. Taste accordingly and adjust to your preference.
2) Stir in sweet potato flour mixture, stir well to ensure that the mixture does not form lumps. When the soup boils again, drizzle in the beaten eggs and stir soup to distribute the egg.
3) Sprinkle with chopped spring onions and serve hot with black vinegar and chilli oil.

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Crispy Tofu With Minced Chicken Meat and Pickled Lettuce

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1 block tofu – pat dried and deep fried till crispy and golden on both side
150 g minced finely chicken meat or pork
(marinade with a bit of salt, corn flour and water and set aside for 15 minutes)
2 cloves garlic – minced finely
1/2 can Narcissus Pickle Lettuce – minced coarsely
2 stalks spring onions – chopped

Sauce Ingredients
80 ml water
Water from 1/2 can pickle lettuce  (add more if you want more)
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
1/2 tsp white pepper (optional)
1/2 tsp sugar

1 tbsp corn flour (mixed with 2 tbsp water)

1) Heat 1 tbsp oil in a wok, add in the minced chicken meat and saute till opaque, add in minced garlic and stir fry till fragrant.
2) Add in minced pickled lettuce and sauce ingredients, mix well and bring to a boil. Simmer for 3 minutes and thicken with corn starch. Adjust thickness of gravy to your preference. Taste accordingly and adjust to your preference.
3) Place fried tofu on a serving plate and ladle the gravy over it. Topped with chopped spring onions and serve hot.

Crispy Tofu With McComick Spices

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3 blocks soft tofu – cut into cubes of your preferred size
(pat dry)

Seasoning Ingredients
1 tsp McCormick Himalayan Pink Salt
2 tsps McCormick Grill Mates Smokey Montreal Steak Seasoning
1 egg – lightly beaten

Crispy tempura flour for coating

1) Marinade tofu pieces with seasoning ingredients for 20-30 minutes.
2) Lightly coat the marinated tofu and set aside for 5 minutes.
3) Heat enough oil in a wok and deep fry tofu till crispy and golden. Drain well/
Serve hot with Thai Sweet and Spicy sauce.

Crispy Chye Por Egg Tofu

Crispy Chye Por Egg Tofu

4 tubes egg tofu – cut into rounds

100 g sweet chye por
3 cloves garlic –  minced

Oil for deep frying
1/2 tsp sugar

1) Heat oil in a wok and deep fry tofu till golden brown, drain and arrange on a serving plate.
2) Heat 2 tbsp of the deep fry oil in the same wok, add in garlic and chye por, saute till crispy and golden, season with a dash of pepper and sugar. Drain on kitchen paper towel.
3) Dish onto fry tofu and serve hot.

Claypot Egg Tofu

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2 tubes Japanese Egg Tofu – cut into rings, coated with corn flour and deep fry till golden
(drain and set aside)

150 g chicken minced meat
100  g small prawns
(marinade with a bit of corn flour and salt )

2 cloves garlic – minced
1 egg – beaten lightly

5 long beans – cut into 1 inch in lengthwise
3-4 small baby corn – sliced diagionally
1/2 red capsicum – cut into cubes
1/2 can straw mushroom – halved
1/2 carrot – sliced

Sauce Ingredients
1 tbsp Hoisin Sauce
1 tbsp oyster sauce
1 tbsp Kicap Manis
11/2 tbsp light soy sauce
1 tsp Hua Tiao Jiu
1 tsp chicken powder
Salt and sugar to taste
Dash of pepper
200 ml water

1 tsp corn flour – mixed with 2 tbsp water

1 tbsp chopped spring onions

1) Heat a claypot/wok with 1 tbsp oil and 1 tsp sesame oil, saute minced garlic till aromatic, add in minced meat and prawns, stir fry for a few seconds and add in the sauce ingredients. Add in vegetables except capsicum. Stir to mix evenly and bring to a boil. Lower heat and simmer  till vegetables is tender, adjust seasoning to taste (salt, sugar, pepper).
2) Finally add in capsicum and fried tofu. After 1-2 minutes, thicken with corn flour mixture. Turn off heat once mixtures comes to a boil, stir in egg and topped with chopped spring onions.
3) Serve hot with rice.

Steamed/Fried Egg Tofu With Minced Meat and Poach Prawns

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2-3 rolls Silken Egg Tofu – cut into rings
300 g cauliflowers – cut into forets (scald in boiling water with salt and oil for 1-2 minutes) – optional
10 medium/large prawns – devein and shelled (Poach in boiling water with salt and lemon for 1-2 minutes or till pinkish, transfer to icy water)

1 tbsp wolfberry
Corn flour for coating
150 g minced chicken/pork
150 g minced prawns
4 fresh water chestnut – minced

Seasoning Ingredients
1/4 tsp salt
1/2 tsp chicken powder
1 tsp corn flour
1/2 egg white
1 tbsp Huiji Waist Tonic

Sauce Ingredients
150 ml chicken stock
1 tsp Huiji Waist Tonic
1 tsp oyster sauce
Salt to taste
Dash of white pepper
1 tsp corn flour

1) Arrange half of the cut egg tofu on a heat proof dish and scoop out a hole in the centre of each piece with a teaspoon or knife.
2) Mix the minced prawns, meat, chestnuts and marinade with seasoning ingredients. Leave in the fridge for at least 4 hours. Dust the center of the egg tofu with corn flour then fill and stuff with marinated mixture. Do the same to the balance of the cut egg tofu.
3) Steam tofu over rapidly boiling water for 10 minutes, pour liquid from tofu into sauce ingredients and bring to a boil in a saucepan. Meanwhile, deep fried the half of the stuffed tofu till golden, drain and set aside.
4) Arrange all the tofu, prawns and cauliflower on a serving plate. Pour the sauce over it and topped with some wolfberries,

Fried Crispy Tofu

Fried Crispy Tofu

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2-3 blocks soft beancurd – cut into big cubes

Seasoning Ingredients
1/2 tsp salt
1 tsp Knorr Haochi Seasoning powder
1 tbsp corn flour
1/2 egg white
1/2 tsp white pepper

1) Pat dry beancurd and marinade with seasoning powder for 20 minutes.
2) Heat enough oil in a deep saucepan till hot and deep fried marinated beancurd till crisp and golden brown. Drain on kitchen paper towel, arrange on serving plate and served with chilli sauce or tomato ketchup.

Pan Fried Tofu With Oatmeals Crumbs And Sesame Seed – Dim Sum

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2 pieces firm tofu  – sliced into 1 cm thick
1 egg – lightly beaten
2 tbsp salt
500 ml water
1 tbsp sesame seed
80 g Kelloggs Oatmeal – grind coarsely
1/2 tsp Szechuan Pepper – pounded coarsely

1) Soak the tofu slices in a large bowl with water and salt for 15 minutes.
Drained and pat dry on kitchen paper towel. Egg washed the tofu slices and coated with Kelloggs Oatmeal crumbs. Set aside.
2) Heat up non stick pan till hot, brush with 1 tsp butter, place the coated tofu on the heated pan and pan fry till golden brown, turn over and fry the other side to golden brown.
3) Place the pan fry tofu on a serving plate and garnish with sesame seeds and Szechuan Pepper. Serve hot.

Steamed Egg With Tofu

Steamed Egg With Tofu

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1 block tofu (bought from market about 300 g) or 1
1 box Silken Tofu – mashed
50-80 g prawns/meat –  chopped coarsely
4 eggs -beaten lightly
4 mushrooms – soaked till soft and chopped coarsely
4 cloves garlics – minced
1 tbsp fried shallots (optional)
Coriander leaves and sliced chilli – for garnishing

Seasoning Sauce
1/2 tsp of salt
1/2 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tsp chicken granules
Dash of white/black pepper

1) Heat wok with 1 tbsp oil and saute garlics till fragrant, add in mushrooms and stir fry till aromatic, season with 1 tsp of light soy sauce. Dish out and set aside.
2) In a mixing bowl, place mashed tofu, beaten egg and prawns.  Stir to mix evenly, add 1/2 of fried mushroom  and fried shallots. Finally add in seasoning sauce and stir to combine everything together.
3) Pour mixtures to heat-proof deep dish. Bring water to boil in a wok. Place a wire rack in the wok and place the dish of tofu and egg mixtures on the rack. Covered the wok and steam over low heat for 15-20 minutes.
4) Once cook, garnishing with remaining fried mushrooms, chilli and coriander leaves.
5) Serve hot.