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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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... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
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... -
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... -
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. ... -
The first time I had this dish was in a vegetarian restaurant where they used the vegetarian version of the sotong. I decided to try cook... -
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... -
Although fresh wai san looks starchy it is not as fattening as potatoes. Nowadays, I like to use it as a replacement for potatoes when I ... -
As far as I know zucchini is not commonly used in Chinese cuisine. It is mainly used in western cuisine in sauces and stews. Since my fam... -
Char siew is actually barbecued pork which is sweet, sticky and fragrant. When I was at the market today I found another brand of cha...
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