Monday, February 27, 2017

Steamed Hidden Treasure Egg Tofu ?????

When my son was a toddler, I used to steamed tofu (aka bean curd) for him to eat with rice. A good source of protein, soft and easy to digest for the little stomach. Added some root vegetables to make it nutritious and higher fibre, thus it's named 'Hidden Treasure Tofu'. 

Check out my other Hidden Treasure recipes here: 

Hidden Treasure Tofu with vegetables & chicken breast meat

Hidden Treasure Tofu with broccoli & minced pork

????,????,???????,??????????,?????/??,????,?????????????????????????????????????????????,?????????????? :)

Ingredients: ??

50g Minced Pork ?? 50?

4 Large Prawn (peeled & deveined, chopped) ?? 4?,????

1 Egg Tofu/ bean curd ??? 1?

1 heap tbsp Finely Shredded Carrot ???? 1???


1/2 tsp Sesame Oil ?? ???

Dash of White Pepper ??? ??

1/2 tsp Oyster Sauce ?? ???

1/2 tsp Soy Sauce ?? ???

Pinch of Sugar ??? ??

1/4 tsp Tapioca Flour ??? 1/4??

1/4 tsp Shao Xing Hua Tiao Cooking Wine ????? 1/4 ??


Pinch of Salt ? ??

1/4 tsp Sesame Oil ?? 1/4 ??

Dash of White Pepper ??? ??


Pinch of Salt & White Pepper (add to taste) ????? ??


Sesame Oil to grease the mould/ steaming tray ?? 

Some wolfberry and Chinese coriander for garnishing (optional) ????? ??

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Method: ??

1. Add (A) into minced pork, mix well. Add (B) into prawn, mix well. 

2. Combined all ingredients except (C), mix well.

3. Oil the steaming tray with sesame oil.

4. Use a spoon, scoop the tofu mixture onto the tray. Topped with some wolfberry. (This is optional, I just like my food to looks good!)

5. Steam in a hot steamer for 10-12 minutes (depends on the thickness of the patties).
When it's ready, remove the tofu from the tray. Transfer the tofu on a plate, garnish with Chinese coriander and serve warm with steamed rice. 
If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


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Saturday, February 25, 2017

Catering prize for Manitoba Eco-Network's Reel Green Gala on CBC's Weekend Morning Show

This morning I presented the following recipes for CBC's Weekend Morning Show with interim host, Nadia Kidwai.  These are full of flavour but I've also made them very easy to prepare. 

On March 16th, Manitoba Eco-Network will be hosting our annual fundraising event, The Reel Green Gala.  Sponsors include Assiniboine Credit Union, Tire Stewardship Manitoba, Stantec, and other amazing supporters such as VIARail, and local producers.  I'm offering catering for four, supported by Almost Urban Vegetables, for the chicken, Vita Health for many other ingredients, and I'll prepare Moroccan food.

Tickets are available at

Moroccan Chicken with Prunes and Almonds

 1 chicken � (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.

Soak prunes if very dry.

Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.


Beet Salad I and II

1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste

Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bite-sized pieces.

Mix the remaining ingredients and pour over the beets. Let marinate
for 1 hour before serving.

Beet Salad II: Prepare as described above, but add 1 tsp. orange
flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water
to the sauce.
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Wednesday, February 22, 2017

Mango Jelly

Mango Jelly made with fresh, juicy and sweet mangoes. Simple preparation, gorgeous colour with no artificial colouring and you can make this into any shapes that you desired. This is a pleasant dessert that kids or even grown up will love! 


Ingredients: ??

160g Mango Puree ??? 160?

10g Konnyaku Jelly Powder ??? 10?
(Redman brand)

790g Water ? 790?

1 tsp Lemon Juice ??? 1??

200g Sugar ??? 200?

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 


Method: ??

1. Prepare mango puree. Strain through a sieve, stir in lemon juice, set aside.

2. Mix Konnyaku jelly powder and sugar in a bowl.

2. Heat up water in a pot, gradually stir in (2).

3. Stir constantly and bring to a boil. When the powder has fully dissolved, turn off heat, very quickly stir in mango puree. Mix until well combined.

4. Pour the mixture into jelly mould. Let it cooled completely, cover with cling wrap and keep chill in the refrigerator. Un-mould and serve chilled. 

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


If you're looking for the duck design jelly mould, CLICK HERE send a pm to place your order. 
Only available in Singapore. Stock arriving in June 2017.

Some feedback from those who have tried this recipe:

Feedback from Poh Chee Wei

By Lawrence Seng

Feedback from Vanessa Ong

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Friday, February 10, 2017

Local Halal Valentine's Aphrodisiacs on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with guest host Nadia Kidwai, I will be presenting the following dishes, Rack of Lamb with a Ras el Hanout rub, and Solberry Chicken.  Both feature my Ras el Hanout spice blend, which is considered an aphrodisiac.  Recipes to impress but so easy to prepare, these are full of flavour and sumptuous for a Valentine's dinner.  (Photos tomorrow when food is cooked).  

There are many reasons to love Halal meats.  They are raised ethically and organically from birth to processing but you don't pay for the word Organic.  The meat is always excellent quality when it comes from producers and suppliers that are so ethical and particular.  

The chicken is from Waldner's Meats that I purchased from Millad's Supermarket on Notre Dame.  Waldner's were the first Halal producers in Manitoba.  They are now at risk of closure from potential changes in government regulations.  Manitobans LOVE their local chicken.  Please get to know your producer and make sure that you will have access to excellent quality products.

1. Ras el Hanout Rack of Halal Lamb

1 rack of lamb (This Halal Lamb is available at Millad�s Supermarket on Notre Dame)

1 + Tbs Ras el Hanout (or your favourite spice blend), available this weekend at St. Norbert�s Farmer�s Market on Saturday from 10-1PM, or the Pop-up market at VIA Rail Station on Sunday.

Salt, to taste,

� preserved lemon peel, finely chopped (make your own earlier than today or find at Millad�s, Dino�s, etc.)

Olive oil

 Rub rib rack(s) all over with mixture of spices, preserved lemon peel. Sprinkle with salt.   Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

 If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

 Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

 Preheat oven to 450�F, arrange the oven rack so that the lamb will be in the middle of the oven.

 Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.

Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450�F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Then lower the heat to 300�F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125�F on a for rare or 135�F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

2. Solberry (Soulberry) Halal Chicken

2 tablespoons Ras el Hanout*

1/2 cup Solberry puree (found at Vita Health, Red River Co-op Stores, etc.)

1/4 cup good olive oil

1-2 cloves garlic, minced

pinch salt

1 Chicken, skinned and pieced

Mix first 7 ingredients together well to blend in the olive oil. Place chicken thighs in marinade in a bowl, cover and refrigerate for 1-4 hours. Place chicken thighs on a hot BBQ for up 4 minutes a side if boneless, twice as long if with bone in.  Let meat rest and enjoy with grilled Naan bread, salad, rice, etc.
*Ras el Hanout can be used as a spice rub for your BBQ meats, in vegetable stews (recipe in blog), on roast chicken, lamb, goat, etc.

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