Browsing Category: "Lunch"

The Perfect Blanched Baby Bok Choy Recipe

Chinese, Dinner, Lunch, Vegetable December 29th, 2017

After a 5 year hiatus from this blog, I’m back – perhaps not as often but surely not for another 5 years. So, what have I been up to? Well, we’ve moved down south to Singapore, kids have grown much and our domestic helper has taken over most of the kitchen duties.

Thus far, we’ve had 4 domestic helpers from Indonesia and Philippines. Though they came to work with us with no prior cooking experience, I’m glad to say that they’ve learnt much along the way on how to cook Delicious Asian Food the Hochiak way. One of our helpers have learnt and shared her culinary skills with her new employer in Hong Kong much to her employer’s delight.

As I have mentioned before, cooking at home need not be difficult. With careful planning, you’d be surprised how easy it can be to whip up a meal for your loved ones. As I come back to this blog, I asked myself what should I post? After much thought, I reckoned I should go back to where this blog started off. Simple, easy and delicious asian home-cooked recipes which everyone can try in their kitchen.

Baby Bok Choy is a type of leafy green from the chinese cabbage family. It is similar to mustard greens or siao bai chai, albeit in miniature form. Preparation is easy and cooking is even easier. There are a couple of ways to cook the Baby Bok Choy – stir frying, steaming or boiling. My personal favourite is to blanch them and drizzle with sauce. This keeps the Baby Bok Choy tender yet crisp and retains as much of its nutrients as possible.

This is how you can cook the Perfect Blanched Baby Bok Choy recipe at home.  Read the rest of this entry »

Asam Ikan Kembung

Dinner, Fish, Lunch August 10th, 2007

asam ikan kembung

My sister loves asam (also spelt as assam) -based dishes, be it Asam Ikan Kembung (Tamarind Indian Mackerel) or Asam Laksa. In fact, mum said that my sister would most likely be drooling if she were to see this dish up on this site. My sister is currently residing in Singapore and on her trips back to Kuala Lumpur, she would usually cook this or ask mum to cook this.

There are two parts to cooking this dish. One is to prepare the chilli-based paste and the other, to cook the fish. For the chilli-based paste, you can actually prepare in advance and keep them in the fridge for future uses (which is what we usually do at home). Asam Ikan Kembung is sour, sweet and spicy in taste and is an excellent dish to whet the appetite. It goes well with plain steamed white rice. You can actually use other types of fish but Ikan Kembung tastes good here. A word of caution though. Take care when eating the fish as the bones might get to you. Read the rest of this entry »

Japanese Tofu with Minced Pork

Dinner, Lunch, Tofu July 18th, 2007

non-sizzling tofu

One of my favourite dishes at Chinese restaurants is the Sizzling Tofu. Tofu is first pre-fried before being laid on a hot plate. As the minced pork gravy is poured over it, the hot plate sizzles and hence, its name. Over at home, we don’t have a hot plate. So, sizzling tofu is out of the picture. But we can always do something similar in taste, can’t we?

I use Japanese Tofu in this recipe. They come in tubes and I have chosen the tofu which has eggs as part of its ingredient as it is more flavourful and has a nice yellow colour to it (though I wonder whether it is colouring or natural colour from the egg yolk). Anyway, you can always buy them from the supermarkets and are readily available. The other ingredient is minced pork. Extras include chinese dried mushrooms / shiitake mushrooms and carrots – both to boost up the flavours and colour. I have omitted eggs in this dish (usually sizzling tofu would have an egg broken over the tofu as it sizzles on the hot plate).

This is my recipe for Japanese Tofu with Minced Pork Read the rest of this entry »

Homemade Tofu with Mini Treasures

Chinese, Dinner, Lunch, Tofu June 20th, 2007

homemade tofu

Homemade tofu is pretty simple to make if you have soyabean milk (unsweetened), egg white, salt and full cream evaporated milk (Ideal Milk). Just mix the ingredients together (according to the recipe, of course) and you will get silken tofu after steaming the same. In fact, the silken tofu can be as smooth and silky as those sold commercially.

Once you have made the tofu, the topping is pretty much up to your creativity. My wife stirred up four ingredients together and I decided to name them Mini Treasures just to add a little glamour to an otherwise simple home cooked meal.

This is my wife’s recipe for Homemade Tofu with Mini Treasures Read the rest of this entry »

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