Browsing Category: "Vegetable"

Spicy Kimchi Tofu with Bunashimeji mushrooms

Appetiser, Vegetable December 29th, 2018

Kimchi, the popular Korean dish made of pickled vegetables – most popularly using napa cabbage, can be eaten on its own or used as a base for stew or stir fry. In this recipe, I paired the napa cabbage kimchi with firm tofu cubes and bunashimeiji mushrooms. The combination spicy, sweet and hint of sour makes an appetising dish whilst the firm tofu cubes and soft springy bunashimeiji mushrooms provide a contrast in texture.

This dish is easy to cook and does not take a lot of preparation time. Adjust the amount of kimchi and gochujang paste to suit your tolerance for spiciness. As you can see from the picture, I do like my dish spicy. Give this recipe a try and pair it with steamed rice or even as a condiment for plain porridge.

Recipe for Spicy Kimchi Tofu with Bunashimeiji mushrooms

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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 »

Roasted Spicy Brinjals

Oven, Vegetable July 11th, 2009

It’s another Saturday and I was fortunate enough to be able to go to the market this morning. Seeing some fresh medium sized brinjals on sale, I couldn’t resist getting my hands into 5 of them, no longer than 8 inches each. So, shall it be sweet and spicy brinjals or another one of the tried and tested brinjal recipes I have attempted so far? Considering that my wife was baking a cake, the oven would have been set up just nicely for a brinjal roast!

I have seen roasted vegetables in cook shows though roasted brinjals are kinda rare. Meanwhile, spicy brinjals are quite common here but I thought I would take it one step further by roasting the brinjals instead. It’s my maiden attempt and I am glad to report that it received favourable reviews from my wife and my sister-in-law. Though the brinjals were roasted, it was still packed with moisture and juicy to bite. The combination of dried prawns, buah keras and other ingredients which made the topping was nicely roasted to a fragrant aroma and delivered a riot of taste with each bite. For those who are not used to eating hot food, you can choose to ease off with the chilli but for those who prefer it sizzling hot, just add more chilli.

I believe the Roasted Spicy Brinjals would be suitable eaten with porridge (I actually had them with plain porridge) or steamed rice and would look incredibly appetising in any parties. Give it a try and be amazed by how delicious such a simple dish could be.

This is my recipe for Roasted Spicy Brinjals

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Kailan with Shredded Scallops

Seafood, Vegetable June 22nd, 2009


This is a delicious and easy vegetable side dish, easy to cook and tastes really good. I used kailan (aka jie lan, Chinese broccoli, Chinese kale) – which is a popular vegetable in Chinese cooking. It is highly nutritious and has an inherently slight bitter taste (hence sugar is added during boiling to neutralize the slight bitterness).

As a result of brief boiling to cook the kailan, the vegetable is nicely cooked and retains its crunchiness while the dried scallops (kan bei) jazzes up the dish by making it sweeter and more interesting. I learnt this recipe from watching the local (Singapore) variety show三菜一汤and this was one of the dishes whipped up by Mediacorp artiste Michelle Chong. I was impressed with both her culinary skills and her recipe. I tried the recipe soon after watching the show and I really love it, so yummy. I made this from memory after watching the show so I am probably not following her recipe 100% but the end result is still good. Hope you like the recipe too.

This is the recipe for Kailan with Shredded Scallops

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