Tofu with minced pork

One very simple and appetizing dish I serve on weekday is Tofu with minced pork.

Tofu is a highly nutritious, protein-rich food that is made from the curds of soybean milk and very low in calories. It is also a good source of B-vitamins and iron, calcium and is low in saturated fat and contains no cholesterol. Tofu, I understand is also very low in sodium, making it a perfect food for people on sodium-restricted diets.

Sources, click here to find out more on Tofu and its nutritional benefit, Soyfoods and World's Healthiest Foods

1 box of soft white tofu

1 tbsp of minced bean paste

80g minced pork

1 packet of fresh Enoki mushroom, chopped small (1cm in length) – rinse thoroughly, after chopping off ends. (Or you can substitute with fresh Shiitake mushroom, chopped small)

3 pips of garlic, chopped small

½ cup water

1 tbsp Sunflower seed oil

1.      Steam tofu for 10 minutes.

2.      Meanwhile, heat oil in wok, add in garlic, fry till fragrant but not brown.

3.      On medium heat, add in bean paste, stir fry till fragrant, add in minced pork and stir.

4.      Add in water and let it come to a simmer for 2 minutes.

5.       Add in Enoki mushroom last, let it come to a boil.

6.      Turn off flame. Drain off excess liquid in steamed tofu.
7.   Dish up minced pork gravy on top of steamed tofu.

7.      Garnish with chopped spring onions – optional, which sometimes I do not bother.

8.   Serve hot with white rice.

There, a simple, quick, delicious weekday nutritional Tofu dish for the family. Enjoy!

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Coffee Cake

I enjoyed this Christmas very much probably because I baked more than I did the previous year. I injured my arm in late 2008 but have since recovered, somewhat. Hehehe...I enjoyed probably because I ate a lot too the past few weeks. Oh my, it's going to be tough with Chinese New Year barely 5 weeks away... how can I resist the festive food?

Here's some of the Xmas stuff... mouth-watering stuff! I made 2 small 6” cakes and presented 1 to my friend for Christmas this year. A white cream cake with chocolate & strawberries are normally kids favourite. I think I didn’t do too good a job on the decoration but we love the chunky & tart strawberries and chocolate combined with coffee sponge cake.

(This Coffee Cake decorated with chocolate shavings was given to a friend)

Sponge Cake

1 packet sponge-cake mix 250g

Eggs, water and melted butter, please follow instruction per packet

1 tsp of mocha or coffee paste

Topping & Cream filling

350g Rich’s Gold Label Whip Topping

2-3 tbsp of ice-cold water

100g strawberries, hulled and cut into small chunks

75g dark chocolate

2 tbsp double cream

2 tsp of butter

1-2 tsp fresh milk

1.      Prepare sponge cake as per instruction. Beat all ingredients in a mixing bowl till soft and fluffy. Add in mocha paste and continue beating till well combined.

2.      Pour in (2 x 6” round pans) or 1 pan of 9”. Lined bottom with baking paper and lightly grease the sides.

3.      Bake at 180C for 35-40 minutes till golden brown and when the cake has pulled slightly away from the sides of pan.

4.      Remove from oven, gently remove from pan and set to cool on wire tray.

5.       Once cooled, chill in the fridge while we set to prepare the whipped topping and chocolate fillings

6.      In a double boiler method, melt chocolate, cream and butter, stir till combined, add milk little by little. Let cool, thicken slightly but enough for spreading & piping but not harden at all.

7.      Whip Topping : Beat whip topping and iced water, in a chilled mixing bowl and beater, till lines start appearing. (Do not overbeat)

8.      Remove the cake from the fridge and slice across into 2 layers.

9.      Decorate with cream, add strawberry chunks and melted chocolate, as desired. Or, you can add chocolate shavings too.

I hope you have enjoyed eating as much as I did during the holidays. :-D

By the way, this is my present from my Hubby... nope, not the Estee Lauder... but I was also eyeing this CUPCAKE by Joanna Farrow when we visited the bookstore the last 2 times. :-)

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Blueberry Swirl Cheesecake

I like Cheesecake, the baked and the non-baked, the creamy, cheesy, firm, mousse-like, with or without fruits, the sinfully rich and calories laden, irresistible...there, I like Cheesecake! I'm being totally honest about this, honest confession!

They are the perfect dessert for potluck, BBQ parties, children parties or just a weekend get-together with some friends for tea/coffee. I made these for some friends who dropped in for a quiet New Year count-down without the partying, fireworks...guess we are getting too old for the countdown parties! We went out for a simple 6-dishes chinese dinner and came back for some cheesecake and coffee.

I hope you'll like, I think it's just sweet enough with blueberry pie filling swirl giving the added sweetness needed.

Base crust
150g McVitie’s Plain Digestive Biscuit

70g Unsalted butter, melted

Cheese fillings

2 tbsp Unflavoured Gelatine Powder

3 tbsp Boiling water

250g Philadelphia Cream Cheese, softened

70g caster sugar

2 tbsp lemon juice

1 tsp of lemon zest (optional)

200 ml whipping cream, whipped

100ml low-fat milk or plain yoghurt

150g blueberry pie filling

1.      Process the biscuits till fine with food processor or place the biscuits in a medium-size plastic bag and crush with a rolling pin till fine crumbs. Add melted butter and mix well.

2.      Line the base of a 21cm square pan which has a removable bottom with baking paper or you can use aluminium foil with enough length to go over the 2 sides for ease of removal when you are ready to serve (if you do not have a loose bottom pan)

3.      Lightly grease the sides with butter.

4.      Press the biscuit mixture to the bottom evenly and chill in the fridge till needed.

5.       Soften gelatine powder with boiling water in a small bowl. Keep warm by placing the small bowl in a larger bowl with very hot water, till gelatine melts.

6.      Beat softened cream cheese with caster sugar till smooth. Beat in gelatine mixture and lemon juice.

7.      In a separate chilled mixing bowl, beat whipping cream till soft peaks form. Fold whipping cream gently into the cream cheese mixture.

8.      Gently add milk 2 tbsp by 2 tbsp till combined or plain yoghurt.

9.      Pour cream cheese mixture onto the chilled biscuit base. Drop small teaspoon of blueberry pie filling over the cream cheese filling.

10.  With a chopstick or a clean stick, swirl to make some nice marbling design.

11.  Cover and chill for 6 hours or overnight for it to set.

Cut into small pieces, I got 16 and serve.

Hubby enjoyed it with a cup of coffee, as with a couple of others… yes, at midnight and he was snoring away at 1am when all guests left. (Chuckling)… coffee or espresso has never been able to keep hubby awake when it comes to sleeping time. Hahaha!

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Happy New Year 2010

I’m sorry I’ve been away for more than a week and not being able to post…my hands were full, literallyJ.

Here’s wishing you a very Happy New Year, to all my friends out there, including those whom I’ve not had the opportunity to meet but have connected via the weblog and flickr J. Thank you for being my friends.

May this new year be special and brings new meaning to each and every one of you. May you have a good beginning, achieve your dreams, conquer new heights and find success this year. I pray the good Lord will keep you safe, healthy and happy always.

2009 has been a busy year and enriching for me. I’ve just celebrated 3 months of blogging (Congrats to me! Jheheheh…), made new friends around the globe and learnt much about blogging & photography.

I wanted to try something new in 2009 and I did – blogging and photography! I’m glad I did but strangely I’ve not given 2010 new resolutions much thought… It's high time I do something or find something to do...

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