Deep Fried Silky Egg Tofu

 Made this silky egg tofu again 😆 Coated them with corn flour and deep fried them till edges are crispy and golden color. So so good. Easy to whip up , less eggy taste and we can taste the rich soy milk flavour. Healthy egg tofu with no preservative .

Crispy edges and silky mouth

 on the inside

Coat with cornflour and

 fry in hot oil till 

golden brown

Check out the previous post for the egg tofu recipe.

Silky Egg Tofu

My upteenth time making this Silky Egg Tofu from home. I have readjusted the ingredients to make it less eggy and more of soya bean taste. It turned out smooth and silky and not eggy at all. 

Silky Egg Tofu(recipe for 2 persons)

2 eggs

180ml unsweetened soy milk 

salt to taste

Whisk ingredients together till well combined,sieve the egg soya milk mixture into a bowl. Steam over medium low heat for 8 mins.

Note: 

For deep fried egg tofu

Use cling wrap( that can be used for steaming) to line the base of steaming bowl for easy removal.

garnishing 

chopped garlic 

oil 

light soy sauce

For the garnishing heat up 2 tablespoons of oil, saute the chopped garlic till golden brown, push aside,add soy sauce to the hot oil, let it sizzles for a sec. Off heat and pour over the egg tofu and serve hot.

 

Blessed Christmas To All

 

Blessed Christmas to all ❤️ May God bless and keep us all safe in 2021

For our Christmas Eve dinner, we had English Roast (family name for this style of roasting) with two types of Dips a) the homemade Mint Sauce (homegrown mint) and b) Shallots & Ginger Oil, Penang Spicy Pickled Vegetable/Penang Acar, Simple Cucumber and Tomato salad. After dinner dessert  was Homemade Fruit Cake and Hot Black Coffee.

Oven Fried Wings

Dinner was just these healthy crispy and finger licking good oven fried wingettes and drummetes. No oil required. Season the wingettes, drummetes with Cajun,chilli flakes, mixed herbs and garlic powder for half a day. Coat them with potato starch and leave them in room temp to allow the moisture from the wing parts to absorb in the flour. Bake at 200c for 40 mins. Crispy on the outside and tender juicy on the inside. Wingettes for me and drummetes for him.

Happy Winter Solstice 2020

It’s play dough time again...Glutinous Rice balls with peanut butter fillings. Yummy good😋 ....Happy Winter Solstice to my loved ones and all my friends here. Happy feasting and stay safe everyone .

Glutinous Rice Ball/Tang Yuan

Ingredients:

250 gm Glutinous Rice flour

55gm boiling water

170 to 180 ml water

Fillings:

Peanut Butter

Ginger Sweet Soup

1/2 cup sugar or to taste

1000 ml water

3 pandan leaves or screwpine leaves tie into a knot

1 piece ginger, peeled and sliced

Method

To prepare syrup, boil the water in a pot. Add pandan leaves , sugar and ginger and bring it to a boil on medium heat until the aroma of ginger and pandan is released.

In a big bowl, mix glutinous rice flour with 55 gm of boiling water and give it a quick stir. Slowly add in the rest of the water and keep stirring till you get a smooth dough. Divide dough into 3 portions, one with thick pandan juice extract, one with added red coloring (food grade) and the other portion leave it as natural white

Pinch a tsp of the dough, flatten it and place center with peanut butter , wrap it up and roll it round. Repeat same process until all the dough are used up.  Add these glutinous rice ball to the prepared ginger sweet soup and give it a quick boil. Once the balls are floating, they are cooked. Off heat and served either hot or cold.

Homemade Sandwich Bread

Today, I tried the new Japanese Pan Shokunin bread flour which I bought recently and I am super happy with the result. I also used a new recipe which doesn't use egg but more butter. The texture is buttery and so fragrant. This Shokunin High Protein Flour has 12% protein content. My favourite flour for now.

Ingredients

290gm bread flour

5gm instant yeast

90gm milk

85 gm water

30gm sugar

5gm salt

45gm butter

Method:

Watch YouTube link on how to make the sandwich bread

https://youtu.be/654xdrkv8Pk