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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I like using the long variety of kiam chye instead of the round variety for this dish because I love the taste of the leaves together wit... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
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 ... -
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... -
This is a super easy stir-fried vegetable which will become little bit sticky when cooked and some people don’t like the slimy texture bu... -
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... -
Whenever we talk about stingray or ikan pari as I know it, we immediately think of ikan bakar which is grilled stingray topped with samba... -
Green dragon vegetable from Cameron Highlands, Malaysia is becoming more and more popular in Chinese restaurants. It is often stir fried ... -
This is another favourite with the children because of the crunchy bite. Another reason is because most children love the taste of dark so... -
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. ...
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