Rose's Kitchenette

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Preserved Radish Omelette

Preserved Radish Omelette

Ingredients:

50g preserved radish (Chai po)

3 eggs

1 tbsp chopped spring onions

1 tbsp minced garlic

1 tsp light soy sauce

1/4 tsp sesame oil

a dash of pepper

2 tbsp cooking oil

Method:

1.  Wash and rinse preserved radish.  Drain and squeeze dry.

2.  Beat eggs with sesame oil. light soy sauce and a dash of pepper.

3.  Stir-fry preserved radish in hot wok without oil until aromatic.

4. Spoon in the cooking oil and garlic and continue frying until fragrant.

5.  Pour in beaten eggs and sprinkle with the chopped onions.

6. Fry until the omelette is brown then flip over and brown the other side.

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February 17th, 2013 Posted by | Eggs/Tofu | 2 comments

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Steamed Egg With Minced Pork & Tai Tau Choi

Steamed Egg with Tai Tau Choi

Ingredients:

100g minced pork

50 g Tai Tau Choi (pickled radish)

3 eggs

100ml water

Seasoning:

1 tsp sesame oil

a dash of pepper

1 tbsp light soy sauce

1/2 tsp sugar

Method:

1.  Soak tai tau choi in water to remove excess salt. Rinse and minced finely.

2.  Marinate minced pork and tai tau choi with seasoning for 10 minutes,

3.  Add 3 eggs and 100ml water and beat lightly with a fork to mix well.

4.  Pour into a greased shallow plate and steam for 15 minutes.

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February 16th, 2013 Posted by | Eggs/Tofu | one comment

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Seafood Beancurd

Ingredients:

3 rolls Japanese beancurds

150g small shrimps, shelled

1 squid, cut into rings

meat of 1 steamed crab

50g mixed peas

1 red chilli, sliced

2 egg whites

Seasoning:

250ml chicken stock

2 tbsp chinese rice wine

1 tsp sesame oil

1 tsp oyster sauce

a dash of pepper

a pinch of salt

Thickening:

2 tsp cornflour

1 tbsp water

Method:

1.  Shell shrimps, devein and wash clean.  Wash sotong and cut into rings.

2.  Cut beancurds into 2cm pieces,  deep-fry till golden brown.  Remove and place them on a serving plate.

3.  Bring 250ml stock to a boil.  Add in the seasoning, shrimps, sotong rings and crab meat.  Add in the mixed peas and sliced red chillies.  Thicken with thickening solution.

4.  Turn off heat, pour in the egg whites.  Stir mixture briefly and pour over the fried beancurds.

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February 14th, 2007 Posted by | Eggs/Tofu | no comments

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Crispy Fried Tofu

Ingredients:

300g fish paste

300g prawn paste

4 pieces firm toufu (400g)

1 piece sole fish, toasted

30g carrot

30g water chestnuts

2 stalks coriander

1 tbsp cornflour

For coating:

1 egg, beaten

some rice flour or cornflour

Seasoning:

1 tsp salt

1 tsp sugar

1/2 tsp pepper

few drops of sesame oil

Method:

1.  Mince carrots, water chestnuts and coriander.  Toast and pound sole fish till fine.

2.  Mix the fish paste and prawn paste together and smash till a sticky paste is formed.  Add in the smashed toufu, minced vegetables,  pounded sole fish, seasoning and cornflour and mix well.  (Add a bit more cornflour if mixture is too soft).

3.  Pour into a shallow square tray lined with foil or plastic and steam for about 15 minutes or until cooked.  Leave to cool and cut into finger length strips.

4.  Heat up enough oil in a wok, dip tofu strips into beaten eggs and coat with some rice flour or cornflour and deep-fry till crispy.

5.  Serve with Peanut Candy Chilli Sauce.

Ingredients for Chilli Sauce:

200ml Thai Sweet Chill Sauce

5 pieces peanut candy, crushed

Method:

1.  Combine chilli sauce with crushed peanut candy and mix well.

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January 26th, 2007 Posted by | Eggs/Tofu | 7 comments

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Mapo Tofu

 

Mapo Tofu a

 

Ingredients:

350g soft bean curd (cut into 2cm cubes)

100g minced pork

2 cloves garlic, chopped

4 slices ginger, chopped

1 red chilli, diced

2 stalks spring onion, chopped

1 tbsp szechuan hot bean paste

2 tbsp cooking oil

4 tbsp soup stock or water

Seasoning:

1 tsp light soya sauce

1 tsp dark soya sauce

1 tsp sesame oil

1 tsp sugar

1/4 tsp pepper

1/2 tsp brown pepper corn

1 tsp chinese rice wine

Cornflour Thickening:

1 tsp cornflour

2 tbsp water

Method:

1. Marinate minced pork with 1/2 tsp salt, 1/2 tsp sugar, 1 tsp oil and 1 tbsp cornflour for 10 mins.

2. Heat the 2 tbsp oil in a wok. When hot, fry the garlic, chilli, ginger and the hot bean paste till fragrant. Add in the marinated minced pork and continue to fry for a while more. Sprinkle in 1 tsp chinese rice wine and 4 tbsp water.

3. Add in the bean curd cubes and seasoning. Leave to simmer over low heat for 2 minutes then thicken with cornflour thickening. Keep stirring for 2 minutes and add the chopped spring onions.

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January 12th, 2007 Posted by | Eggs/Tofu | 9 comments

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Steamed Eggs With Ham And Tunghoon

Ingredients A:

5 eggs, beaten with 50ml stock

1 salted egg, washed

Ingredients B:

1 tbsp oil

1 tsp minced garlic

100g minced pork

10g tunghoon (rice vermicelli) soaked and cut into short strips

2 tbsp ham cubes

2 tbsp chopped black fungus

2 tbsp chopped spring onions

Seasoning:

1/2 tsp salt

1/2 tsp sesame oil

a little pepper to taste

Method:

1.  Heat 1 tbsp oil in wok and saute minced garlic till fragrant.  Add in the remaining ingredients B and seasoning and stir-fry until fragrant, dish up.

2.  Put beaten eggs into a steaming bowl, add in fried mixture and stir well.

3.  Break salted egg on top of mixture and cover with plastic wrap.

4.  Steam at low heat for 25 minutes or till cooked.

5. Garnish with chopped spring onions.

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January 11th, 2007 Posted by | Eggs/Tofu | no comments

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Sambal Goreng Eggs

Ingredients:

6 hard boiled eggs

10 shallots

10 dried chillies

1 clove garlic

1 stalk serai

1/2 tsp blachan

1 tbsp assam juice

4 tbsp cooking oil

salt and sugar to taste

Method:

1) Grind shallots, dried chillies, garlic and blachan together.

2) Shell eggs, drain then fry in a little hot oil until brown.

3) Heat oil and fry grounded ingredients for a few minutes till aromatic.

4) Add assam juice, salt and sugar and crushed serai.

5) Arrange the fried eggs on a plate and pour the sambal gravy over it.

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November 25th, 2006 Posted by | Eggs/Tofu | one comment