. Simple Teochew Porridge @ Home .
. With onion omlette .
. Stir fried organic cabbage and fresh shitake mushrooms .
. Sweet and sour tofu .
These days, I beginning to surprise even myself. I’ve gone from someone who once dumped bee hoon straight from the package into the wok (didn’t occur to me that there was a need to soak them!) during my home economics exam to someone who is able to whip up a simple dinner. I suppose as with everything, all you need is practice. And the will to learn. Of course, it helps if you’re greedy. 🙂
You will need:
Stir fried cabbage
- 1 small head of organic cabbage (I find the organic ones much sweeter than the regular ones)
- Fresh shitake mushrooms (stemmed and thickly sliced)
- 1 teaspoon of dried shrimps (soaked for 10 min and cut into small pieces)
- 2 cloves of minced garlic
Stir fry garlic and dried shrimps until fragrant. Add mushrooms and drizzle soy sauce. Add in cabbage and simmer until cooked.
Sweet and sour tofu
- 1 block of firm tofu (like the regular chinese tofu)
- 1 egg (beaten)
- 1/2 cup of all purpose flour
- 2 tablespoon of ketchup
- 1 tablespoon of white sugar
- 1/3 cup water
- 1 red chilli (sliced)
- Salt and pepper to taste
Cut tofu into 1-inch cubes or thicker. Place them on kitchen towels on a plate, cover with kitchen towels and place something flat and heavy on them for about 20 min. This helps drain the tofu of water.
After tofu is drained, dip cubes in egg and cover with flour. Set aside. Heat frying pan with oil and pan fry tofu pieces until golden brown. Mix ketchup, water and sugar. Sprinkle chilli slices over tofu, add ketchup mixture and mix everything together until sauce thickens. Serve hot.