Ingredients
1 tomato
1 pack soft tofu
1 chicken stock cube
Wash and cut the tomato into
wedges
Cut the tofu into bite size pieces
Prepare the soup and put in the
tomato and tofu
Season with salt and pepper
Dish up and serve
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It was my fruit seller who introduced this soup to me and it is actually quite delicious. The soursop also known as prickly custard appl... -
This fish is very sweet and is so crunchy when deep fried. Another way to cook it is with taucu (bean paste) which goes very well with pl... -
Malaysia is truly a food paradise not only for the various types of cooked food but also for the great variety of green vegetables, herbs ... -
The 3 year old in my house loves this soup. She calls the white fungus “jelly fish” and the quail eggs “baby eggs”. She can finish a whol... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
I first bought burdock root by accident because I thought it was wai san and wondered why it tasted so different. Eventually I found out ... -
Green dragon vegetable from Cameron Highlands, Malaysia is becoming more and more popular in Chinese restaurants. It is often stir fried ... -
Mani cai (pucuk manis) is commonly used in pan mee but it is also delicious fried with eggs or cooked the nyonya way in coconut milk. ... -
I use fresh Cordyceps militaris for this soup because it is cheaper than the dried cordyceps from the herbalist shops. In fact, a study s... -
Most of my friends tell me that nobody wants to eat the ribs used to cook soup and they end up throwing the ribs away. My solution is ...
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