You can find the recipe for my special tofu here. In light of the mentaiko that my bro bought, I added that to the top of my tofu to add in yet another dimension of flavours. The last time I made this, I added salmon roe. I love both versions and it does make a nice starter. I also added some sliced spring onions for my parents’ portions but not to mine because I don’t like spring onions. My mum didn’t ask for seconds this time round because she knew that we only had 1 century egg and that is...
22/09/201411/12/2020
Mentaiko Shirataki with Pumpkin and Wakame
As explained in my previous post, my brother bought mentaiko from Japan and this led me to cooking a 4-course dinner for my family. This is the 2nd course of Mentaiko Shirataki with Pumpkin and Wakame (seaweed). Shirataki is noodles made from Konjac and is almost calorie free. It is high in fibre and thus, still fills you up despite it being so low in calories. What is perfect about it is that it also takes on the flavour of whatever soup or sauce you put it in so it’s a good base for a dish where you want the...
22/09/201411/12/2020
Easy Mentaiyaki Prawns, Aubergines (Eggplant) and Okra
My brother bought Mentaiko, which is cured spicy pollock roe, from Japan and as you can see from above, it comes in the sacs and there are 2 versions – the ‘colourless’ one and the super orange type. The one above is the ‘colourless’ version. As such, it does not give a vibrant pink when mixed with mayonnaise and is very mildly pink when removed from its sac. One popular method of cooking with mentaiko is to mix it with mayonnaise and grill it with seafood and vegetables. For this instance, I grilled prawns, aubergines (aka brinjal and eggplant) and...
16/09/201411/12/2020
Easy Pea & Spinach Soup
Despite its appearance, this pea and spinach soup is really delicious! It is suitable for vegetarians and vegans as there is absolutely NO meat and animal product inside. That is why I too was so surprised that its tastiness. It’s not a regular pea soup because I didn’t use creme fraiche and I added spinach, seaweed and enoki mushrooms because these vegetables are naturally tasty and adds more flavour. I cooked enough for 2 and this is so easy that you can prepare this within 10 min. The wash up will take longer thanks to the food processor. The recipe...
15/09/201411/12/2020
Another Meatless Salad
Yes, I’ve done it this time! NO meat in this salad and vegans can substitute the egg with something else. I pigged out on pizzas yesterday so for lunch today, I decided to be a good girl and eat something that is full of fibre and healthy. Following my ‘Almost Vegan Salad‘, I used spinach as the base vegetable (you guys can figure out that this is one of my favourite vegetables) but I changed everything else. Ingredients:2 cups baby spinach1 cup pumpkin, diced1 egg 1 firm beancurd (we call this tau kwa)1 tsp chia seeds1 tsp balsamic vinegar1 tbsp...
27/08/201411/12/2020
Healthy Brunch – Scrambled Eggs, Roasted Mushrooms and Smashed Avocado
Was supposed to meet a friend for lunch but she texted me in the morning to say that she wasn’t feeling well. As such, I decided to go to the gym and after a workout, you naturally don’t want to eat junk food and I’m really trying to lay off the gluten. I wanted to cook my spinach but my mum transferred my spinach into a bag, which caused a lot of liquids to come out so my bag of spinach was spoilt. Thanks mum. As such, I made yummy scrambled eggs with roasted mushrooms (I added lots of garlic...
22/08/201411/12/2020
Kimchi ‘Sukiyaki’ with Beef and Shirataki
One of my favourite restaurants, Sho Teppan, has decided to take the Kimchi soup base off their menu and as such, I’m forced to recreate my favourite dish at home! What a girl needs to do in order to satisfy her cravings… Anyway, this is a lot cheaper than eating at a restaurant (obviously) and the best part is that I don’t use any MSG in my soup base so after eating and drinking the soup, I don’t have that distinct MSG-derived thirst. My recipe below serves only 1 and I opted for Shirataki as my ‘carb’ because it is...
21/08/201411/12/2020
Almost Vegan Salad
I call this my Almost Vegan Salad because it is almost all non-animal except that I had to add in mussels, which vegans can opt not to have. Haha…this is a very simple salad that is rich in iron, omega 3 and fibre. Very suitable for those who are on a low gluten, low carb diet like I am currently on. The only cooking involved is to sautee the mushrooms and mussels. Those on a raw food diet may choose not to cook the button mushrooms but I must warn that mushrooms naturally have toxins such as hydrazines, which are...
20/08/201411/12/2020
Seafood Spinach Wholemeal Pizza
This picture may not look much because the lighting couldn’t really capture the pizza in its glory but it’s a really yummy homemade pizza with salmon, mussels, spinach and an egg in the middle. I even drizzled some truffle oil on top for an extra oomph. Yup, I made everything from scratch simply because I felt like it. I made this a healthier choice for a pizza and it’s chockful of Omega-3, iron and good protein. For the wholemeal doughIngredients:1 cup wholemeal flour1 cup all purpose flour/ plain flour1 1/4 tsp instant yeast1/2 tsp white sugar1/4 tsp salt2 tbsp olive...
14/08/201411/12/2020
Red Quinoa with Chicken, Edamame, Carrots and Semi-poached Egg
Sorry for not having the prettiest photo of this dish but I guess that in my hunger, I just slopped everything onto my plate and snapped a shot after I had taken a bite. Oops. Anyway, I must first tell you the benefits of eating this ugly dish: Quinoa is high in protein and low in carbohydrates, making it perfect for vegans and vegetarians who are not consuming enough proteins. It is also low in calories! The above shows 1/4 cup which has 42 calories (8g of carbs, 1.5g of protein and 55mg potassium Lacks gluten so it’s beneficial for...