Simple Garlic Spinach

I don't actually greens when I was a kid  that's why I was anemic during my high school days. I  don't like the smell and the bitter taste. But I love watching Popeye specially when he's about to eat the spinach. Now that I'm learning to cook, taste and smell can be improved even in a simple way :)

Chilled Vegetable in Vietnamese Roll

Nice to eat meatless once in while, that's why I decided to make fresh chilled vegetable in Vietnamese Roll, perfect food for summer. It's very light and nutritious, and I added scrambled eggs so I won't feel like I'm eating grass (kidding) ;). This one has no exact recipe.

carrot, stripped

cucumber, stripped

cabbage, chopped

Vietnamese roll sheet (or any spring roll)

2 eggs, scrambled

salt and pepper to taste

extra-virgin olive oil

mayonnaise (or any dressing)

In a pan, saute the carrot, cucumber and cabbage, season with salt and pepper. Cook just for few minutes ( do not overcooked). Let it cool. Steep the Vietnamese roll in a warm water for at least ten seconds. Place vegetable mix and egg on one side spring roll. Fold one side, then fold left and right and roll forward to the mixture. Chill for few minutes before serving. Serve with dressing of your choice.

Note: You can also deep-fry spring rolls.

Almost weekend, Have one friends!

Foodie Friday

Soybean Residue Cake

When I make soya bean milk, I don't know what to do with the residue so I tried browsing in the internet and I found one site suggesting what to do with the soybean residue. I tried the recipe "soya cake" but I added curry powder, salt and pepper.

3 cloves garlic, crushed

2 spring onion, finely chopped

1 egg, beaten

bread crumbs

flour

soya residue

In a pan, heat 1 tablespoon of oil or butter, saute onion, garlic, and spring onion until fragrance. Set aside.Heat butter in a pan, add flour, milk and the fried ingredients. Transfer the mixture into a mixing bowl, add soya residue and mix well. Shape the cake in your palm, dip in the egg, coat with bread crumbs. Deep fry for a few seconds until golden brown. Serve with any sauce of your choice.

I baked half of the mixture, it's kind of dry (maybe I have to add more oil in the mixture).

Spicy Egg Tofu with Brocolli

Be creative with the ingredients so we can come out with new dish. One of the famous dishes of tofu is called Ma Po Dou Fu  (麻婆豆腐), or "Pockmarked-Face Lady's Tofu". The history is about a poor widow, she put up a small restaurant and became famous because of her stewed spicy tofu with minced meat. To remember her name after she died, Ma Po Tofu has been used.

Mapo Tofu is a combination of soft tofu and minced pork or beef in a spicy bean sauce and fermented black bean. In Taiwan, mostly they use minced pork. I made a twist with the original ingredients, removing the minced meat and fermented black bean. I added broccoli, and it's a nice combination because the sauce incorporate with it. I fried the tofu first in 2 tablespoon olive oil.

I think even vegetarian will like this dish!


Ingredients:
1 box egg tofu
1 stalk green onion (also known as spring onion or scallion)
1 red chili pepper
2 small slices of ginger
2 tablespoon light l soy sauce
1 teaspoon cornstarch
1 tablespoon cooking wine (optional)
1 tablespoon spicy bean paste
1/2 tablespoon sesame oil

Slice the tofu and fried until golden brown.

Cut into slant the green onion, ginger and red chili pepper.

In a low heat add spicy bean paste and ginger, drizzle with wine and

light soy sauce, then add water and let it boil. Season with salt and pepper.

Thicken the gravy with cornstarch mixture; drizzle sesame oil and add

green onion, chili pepper, and broccoli. Simmer and toss for another minute.

Serve mapo tofu with rice