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Shrimp Scampi with Wholewheat Pasta

I never use wholewheat pasta to cook any Italian dish.I saw wholewheat pasta on sale at my regular supermarket,2 packet for $3.00,so I grab 2 packets of spaghetti.I followed the instruction on the back of the packet to cook the pasta first.This meal is so easy ,I think anyone who know how to cook will close her/his eyes cooking this Italian pasta.Just joking about the closing eyes part but it's really easy and simply.
All you need is garlic,olive oil,cooked wheat spaghetti,Italian dry herbs,black pepper,shrimp and salt. Sauteed garlic in olive oil,then add in shrimp ,pasta and seasoning.Stir fry for 10 minutes and ready to serve.

I add some baby asparagus

Well,I still prefer regular pasta,maybe I'm not use to the taste and texture.It's the same apply to brown rice.I think it's hard to eat wholewheat unless we get use to it.Elliot refused to touch this pasta at all.While Mishu just eat the shrimp and some spaghetti.At last I have to eat all or else it will just go to trash.This pasta is healthy and good for people who have health problem like diabetes,high blood pressure ,on diet and etc who can't have regular white flour pasta or rice..But you are welcome to can eat this pasta even you don't have health problem.As they said preventation is better than cure!!

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Pepperoni Pizza

I make a pan of pepperoni pizza last week.Mishu and Elliot love pizza but not me.Anyway,I still have plenty of yeast and bread flour,so why not?.I used the same dough recipe I used in my spicy buffalo chicken pizza..

Basic Pizza Dough Ingredients:

3 1/2 cups flour

I cup warm water (between 95° and 115° F.)

2 tsp yeast (2 tablespoons, I like my dough a little yeasty. You can use less)

2 tsp sugar

1/4 cup olive oil

1/2 tsp salt

Method by Hand

1:Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended.

2: Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

3:Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates.

4: Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

5:This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.

Ingredients for Filling:

100 gm sliced Boar Head pepperoni

I bottle pasta sauce(meat flavor)

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/4 cup Parmesan cheese

Spread on the dough on the pizza pan,then spread pasta sauce and cheese .Bake in oven at 375 F for 30 minutes before lay more cheese and pepperoni on top of the pizza.And bake for another 10 minutes .Then ready to serve warm.

Note:You can use any filling you like or have,as long you the dough is right and good.If you have a big family a homemade pizza is ideal coz it's going save you alot of money.

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Roast Pork Bao(Steam Chinese Bun)

I never make Bao 包/Pau in my life.Some people called Steam Bun,Pau or Baozi.It's all the same,just different language and version. I been wondering how this yummy delicious delicacy are made ?.When I was in Malaysia,I bought a pack of Bao flour from Bake with Yen.I been thinking,one day I should make my own Bao until I see My Kitchen Snippets make her own Boa.Gertrude post initiated me to make my own Bao and I'm going to make Char Siu Bao 叉燒包!!

How is my Bao looking?.Not bad for first timer,right?Elliot praise me ,said it's look like the one he see in Chinatown!!

Anyway,I bought a pack of premix bao flour when I was in Brooklyn weeks ago.
I also bought a Dim Sum recipe book by Patsie Cheong from Malaysia.I do some alternation in her recipe to suit my taste.
*For Dough*
500 gm Bao flour
2 tsp double action baking powder
2 tsp instant yeast
1 tsp bread improver
1 cup shortening
230 ml water
For Filling:
400 gm leftover roast pork(diced)
1/2 cup green peas
1 nos onion(diced)
2 tbsp oyster sauce
2 tbsp sugar
1 tsp soy sauce
1 tsp thick soy sauce
3 tbsp water
salt and pepper to taste
2 tbsp cornflour for thickening(2 tbsp water)
35 wax paper cut 1x1
1:Heat wok to stir fry the filling ingredients until cooked.Stir in cornflour solution to add into the ingredients.Let it cooked thoroughly and set aside for cooling.
2:Prepare instant yeast with warm luke water and add in sugar.Pour in dough mix and knead into a smooth dough.Divide into small balls or 20 gm each.
3:Flatten each small dough with rolling pin and wrap in filling.Carefully close all the edges.
4:Cover with damp clothes for 30 minutes or the dough doubles in size.
5:Arrange in steamer and steam in high heat for 10 minutes.
Yield 35 pieces
Note:If you use per mix flour as shown above ,the package weight only 450 not 500 gm.I mixed another 50 gm bread flour.If you notice I didn't add in oil to stir fry my ingredient,that because my roast pork have fats.If you prefer a bigger Bao,then you make the dough bigger.After steamed all the Bao,I Ziploc and put in fridge.Whenever we want a Bao for snack,we just microwave for 20 second and it's good as it's.
My conclusion,this Bao is really easy to make.Elliot have been eating this Bao for breakfast for the last 3 days.He not a Chinese food person but still he eat my Bao,that mean American who love bread will love Bao too !!.
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Clam Linguine with Red Sauce

There are various type and shape of Italian pasta in the market.But I still prefer linguine,maybe the texture and shape make me love linguine.I remember years ago,I eat a Seafood Red Sauce linguine pasta in Upstate New York and the dish is superb delicious.I have no idea what the name of the red sauce pasta.I keep trying few red sauce recipe but it's still not the one I ate.Anyway,here I am ...trying to make my red sauce clam linguine.


1 pack linguine

1 pound clean clam

1 bottle Marinara Sauce(any brand)

10 cloves of garlic(sliced)

4 oz butter

2 tbsp chicken flavour powder

2 tsp salt

1 tbsp Italian herbs

Parmesan cheeseElliot prefer roast chicken and plenty of Parmesan cheese on top.But I still like clam with my linguine


1:Cook pasta as the instruction on the back of the box.Drain the pasta and mix some butter on it.

2:Heat 5 liter sauce pot with butter.Add in garlic,fry until fragrant.

3:Add in Marinara sauce and all the seasoning.Cook until rolling boil.

4:Warm clean clam and pasta ,spoon the sauce on top .Sprinkle Parmesan cheese.Ready to serve.


If you get the fresh clam,remember to wash with salt water until clean.If you prefer less work like me,get a frozen clean clam which was cooked.This meal is easy to prepared ,within 30 minutes you can have your dinner ready.

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Italian Golden Hat

Last week I make fried shrimp and pork wanton.Both Elliot and Mishu finished the whole plate within 30 minutes.I still left some wanton skin and Ricotta cheese from making lasagna.So the next day I try to figure out what should I do with the extra wanton skin and ricotta cheese.Usually my leftover food will go to trash after sitting weeks in the fridge.Suddenly I have an about baked wanton with ricotta cheese?.
20 pc wanton skin
150 gm minced meat(pork ,chicken,beef or turkey)
10 clean shrimp chopped
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp white pepper
1 tsp sea salt
1 egg
1 tbsp corn starch
1/2 cup chopped spinach
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1:Preheat oven at 350 F.Mixed all the minced ingredients with all the seasoning well in a bowl except the cheese.
2:Fill the mixture about 2 tsp in each wanton skin.I used mini tart pan as the mold.(if you don't have tart pan muffin pan will do)
3:Top ricotta cheese on the minced mixture.Add shredded mozzarella cheese on top of ricotta cheese.Keep repeat the procedure .
4:Baked for 30 minutes on lower level in the don't want the skin to burn first before the meat is cook..
Deep fried version.I mixed both ricotta and mozzarella cheese with the filling.Wrapped in cap style and fried until golden brown.
Elliot prefer the deep fried version because the skin is crispy and crunchy.He said the baked version skin is dry and hard which it's true.I microwave the baked version and found the skin is quite soft.I prefer the baked version,I can feel the over powerful ricotta cheese favour which I liked.Furthermore it's more healthy.This baked version is ideal to serve as appetizer for any party function.
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Homemade SoyBean Milk

I love soybean juice or milk and I used to buy soybean drink from Asian store.But I realised after drinking the soy milk from the bottle,I was in dizzy state,my head keep spinning.At first I don't believe that the soybean milk make my head dizzy,so I changed to another brand and I have the same result.I suspected it's the preservative in the soy bean milk that make my head acting up.While I was in Malaysia,my mom bought soybean drink from night flea market(pasar malam),and I have no problem drinking soy bean milk from the vendor stall who process their soybean every day without preservative.Now it's confirm my suspicion that the preservative are the problem.When I visited my friend in Brooklyn few weeks ago,I happened to shop in one of the Asian grocery store who sell soybean in loose packet.I bought a 5 pound soybean and decided to make soybean milk myself.Here it's goes...
My soybean drink with palm sugar
I used 2 1/2 pound soybean to make the first batch.First of all I let the soy bean soaked in cool water overnight.Raise the beans again with clean water few times before blended.Add some water with beans for easy grounding .I used a food processor instead of drink blender.Keep repeat blending until all the soybean are grounded fine .
Used a 10 quart sauce pot to cook the blended soy bean.For 2 1/2 pound of soybean I used 8 litter water .Again it's depend on your preference.If you like your soybean drink taste creamy like milk reduce the water when cooking. I dump the grounded pulp in the pot with 8 liter water and cook for 2-3 hours.I know some people like to squeeze the soy milk first before cooking but I prefer my soy milk taste stronger.I add in few pandan(screwpine leave) as flavour enchantment to take away the beany smell of the milk. Keep stirring ,don't let the pulp stay on the bottom too longer.You don't want the burning smell and flavour in your drink. After 2 and plus hours,I prepare a muslin cloth in a sieve basket to hold the hot soybean milk.If you don't have muslin clothe,cheese cloth is OK too as long as the milk is coming out.Place another pot with the sieve basket over muslin cloth and spoon out the hot soy bean milk.Use a big ladle to press the juice out slowly.Remove the pulp or ground soybean from the muslin cloth.Keep repeat the process .When all the grounded soybean are sieve,transfer back the pot on the stove for another 30 minutes boiling.I would like to keep my soybean milk longer in fridge without preservative,so another boiling is good to kill active bacteria.
After sieving and cooking,what I get from the juice is only left 5 liter soybean milk.
I cooked palm sugar or coconut brown sugar in a sauce pot.Add a cup of water,let it simmer until it's become thick.Palm sugar on the side,so I can add sweetness depend on each individual taste.Yooo Woo.!!!..Soybean Milk is ready to serve.A healthy and low cost drink!!. It's easy to make your homemade soybean drink.All you need is food processor ,soybean ,pot and muslin cloth!! .
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Arroz Amarillo Con Pollo

It's been long time I didn't cook Spanish meal for Elliot.At first, I'm thinking of cooking Paella for him but I don't have fresh seafood like clam,mussel and squid .What I have in my fridge is boneless chicken and some shrimp.I guess he don't mind having Yellow Rice with Chicken.Yes,that is Arroz Amarillo Con Pollo.
I used Gyoza Arroz Amarillo in the box.Just follow the instruction on the back of the box.But instead of using pot for cooking rice I used rice cooker.I have no idea how to use Spanish or south American way to cook rice in the pot.Hey! I'm a Chinese,of course I can't live without rice cooker.Furthermore my rice cooker is non-stick!!.
I cut some boneless chicken and add in some green peas with the yellow rice.No extra seasoning needed.All ingredients go together in the rice cooker at the same time.Just press button "cook" ,then sit tight and wait about 15-20 minutes.Ta-dah!!My Arroz Amarillo Con Pollo is ready to serve!!.I have some left over lard,so I make some Chicharron.As you can see I spread Chicharron on as garnishing.Of course it's taste better!!
Yes,I know the Chicharron is not healthy but once a while it's alright.Since strawberry in season now.I add few sliced of strawberry as a salad..This meal is simply and easy to cook.For me ,I just add some picate with my yellow rice.You can add in spicy chili if you want to feel the heat.
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Fried Miso Udon Noodle

Did you ever try fried udon noodle with miso paste?.I bought a pack miso paste few months back ,still didn't open and use yet.I'm going to make some miso soup for Mishu but that pack is not a small pack,it weight one pound.I love buying stuff in big quantity,too greedy!!lol!.That a lot of miso paste for soup,so what should I do with the rest?.I love to try something new with miso here is my miso paste fried noodle .

1 pack of Udon noodle(cooked)
10 shrimp (clean and deviened)
300-500 gm lean pork(sliced thin)
3-4 cloves garlic(minced)
1 tbsp miso paste
1 tsp dark soy sauce
1 tbsp sesame oil
4-5 leaves of Napa(cut small)
1 tsp white pepper
1 tbsp mirin
Heat wok with some oil at high heat.Add in garlic and pork first.Wash udon noodle under running warm water to remove excess oil beside soften the udon noodle after sitting in cold fridge.Add in udon noodle and all the seasoning(miso paste dark soy sauce,sesame oil,white pepper),stir and mix well.Drizzle mirin and lastly add in napa and shrimp.I prefer my shrimp not too well done ,it's going to be tough and chewy if cook too long.Ready to serve.
Within 30 minutes we can have Fried Miso Udon for lunch.Of course,it's just for Mishu and me,Elliot not interested in asian noodle.I find miso paste and mirin is quite sweet,I mean tangy mild sweet.It's a good lunch for us,something different from regular fried noodle I used to cooked.A quick and simple fried udon noodle
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Happy Mother's Day!!

Wishing all my readers and blogger Happy Mother's Day!!.I wish I can celebrate Mother's Day with my mother but too bad we're half world away from each other.
Today I'm a mother to Mishu.I know how hard it's to be a perfect mother,I didn't realise my mom constantly worried,happy and sad for me until the day I'm a mother myself. I try my very best to be the best mother for Mishu.
Would you care for 3 dozen of red roses?.Happy Mother's Day!!.Let's us celebrate Mother's Day together by posting more yummy delicious recipe and food photo!!
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Sweet and Sour Fish

I was invited to join MochachocolataRita virtual 88th Chinese Take Out Party.I really feel honor to participate this Chinese Take Out Party .I'm debating what should I cook and bring with me to this special virtual party?.Fried Noodle or Sweet and Sour Fish?.Well,actually Rita said Sweet and Sour Pork but I mistaken it for fish..So here is my fish.I hope she don't mind me bringing my FISH instead of pork.


1 whole fish (1-2 lbs) cut and clean

1/4 cup apple vinegar cider

1/2 cup tomato sauce

5-6 tbsp sugar

1-2 tsp pepper
3 cloves garlic

3-4 sliced can pineapple(cut)

1 cup pineapple juice

1 large onion(cut quarter)

3 tbsp corn flour

1 stalk scallion(cut)


1:Coated whole fish with corn flour.Pan fried both side in a wok until brown or cook.Set aside.

2:Sauteed garlic,add in pineapple juice from the can.Let it boil,add in all seasoning ,pineapple and onion.Mix corn flour with some cold water in a bowl before add in the wok with the rest ingrendient.Add pan fried whole fish in the sauce for another 2-3 minutes to simmer.

3:Garnish with scallion .Serve warm with white rice.

Anyone like this type of Sweet and Sour Fish?.My hubby,Elliot won't touch or try this meal especially when he see the head and fish bone intact.He said this meal is too authentic for him!!.
I'm going to bring my Sweet and Sour Fish with me to Celebrating Rita 88th Post: A CHINESE TAKE-OUT PARTY & Lucky Draw!.Hope to see you all there! Ciao!.

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Savoury Pancake (Hum Chee Peng)

I was at Chow Kit Road Wet Market in Kuala Lumpur shopping with my mom but we went separate way.My mom want to buy some fruit while I'm getting some take out Nasi Lemak and Curry Noodles.I saw my mom over the other side of Fried Chinese cruller stall.I quickly walk over to meet my mom,I asked the owner of fried Chinese cruller how to make Chinese cruller and Ham Chee Peng.She refused to tell me her recipe or how to make her product.She just keep quite but her hubby reply"why want to make yourself,just buy from the store,it's much easy,"!!.Well,I guess they 're not telling me what is inside their recipe.My mother laugh at me.She said they won't tell me because they're doing business not play play like me!!.So I promise myself,I'm going to buy few local recipe book but must have "Ham Chee Peng" recipe!!Yes,I bought a Hot Favourite Kueh Recipe Book from Popular Bookstore. Here is my "Ham Chee Peng"!!.How it's look?.To my surprise,Elliot love it.He keep coming for more the next day.I altered the recipe to suit my taste.I add red bean paste filling,to make it tasty not too bland.
Starter Dough
150 gm Plain Flour (sifted)
100 ml water
1 tsp yeast
150 gm bread flour(sifted)
150 gm plain flour(sifted)
60 gm sugar
10 gm fermented red bean curd(nam yu) mashed
160 ml water
1 tsp yeast
1 tsp five spice powder
1/4 tsp baking powder
2 tsp oil
1/2 cup white sesame seeds
1 can red bean paste(400 gm)
1:Starter dough:Combine well all ingredients and leave to proof for at least 8 hours(I left it overnight)
2:Combine 150 gm starter dough with bread flour ,plain flour,sugar,fermented red bean curd,water yeast,five spice powder and baking powder and knead into dough.Add oil and continue to knead well.(I add dry flour not oil to knead).Cover and leave to proof for about 30 minutes at warm place.
3:When the dough has risen,roll into a large thin rectangular shape.Brush with some oil or water.Cut into 1 cm section each dough.
4:Roll each cut dough flat ,fill the bottom flat dough with 2 tsp red bean paste in the center and brush the edge with some water or oil.Top another flat roll dough on the top.Pinch all the edge together,make sure the filling won't spill.Brush some water on the center of the top dough,sprinkle with white sesame seeds.Set aside for about 20 minutes(proofing) before frying.
5:Deep fry in hot oil until golden brown.
** Note:#3 and #4 step is my own invention.I have no idea how to insert red bean filling without spilling .So,I try my own method and it's worked!!.The original recipe doesn't come with red bean paste.**
**Tips:Dough made from starter dough with yeast is more fragrant and stable.**
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Sauteed Shrimp Asparagus

I bought 2 bunches of asparagus at sale price for $1.45 a pound.When summer time in US you can get vegetables at lower price than winter season.Furthermore ,I try to encourage Elliot and Mishu to eat vegetable.Both father and daughter hate any green.They will eat only certain vegetables but have to be well done or overcooked.
I think my vegetable drawer in fridge was too cold.My asparagus was frozen ice!!.


1 lbs fresh asparagus(cut 2 inch)

3-4 cloves garlic

20 shrimp clean and deveined

1 tsp chicken powder stock

1 tbsp oyster sauce

2 tbsp water


1:Cut and wash asparagus,set aside.Clean and deveined shrimp.Minced garlic .
2:Heat wok or skillet at high heat ,add oil and garlic .Sauteed garlic until brown and add in shrimp for 3 minutes.Add in asparagus ,water,oyster sauce and chicken powder.Simmer for 5 minutes.But if like your asparagus crunchy and green,don't cook too long.Remove from heat,serve warm with rice.

At last Elliot refused to eat this dish,Mishu just eat the shrimp.He said the asparagus is too green!!Ouch!!

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Bridge Roll with Sesame

Once again ,I used Bread Machine Recipe Book to make this roll.I like this recipe book,the downsize is that I don't have a bread machine.I keep looking for Bread Machine at sale or clearance but until now still didn't found one yet!.
As usual,I modified the recipe to my taste,actually to hubby taste.He love to use roll for his sandwich or just spread butter on his roll.
This is how it look inside.Of course,I use both hands to knead the dough,no machine at all!.
1 egg
7 tbsp milk
2 cups unbleached white bread flour
1 tsp salt
1/2 tsp sugar
4-5 tbsp warm water
1 tsp rapid rise active dry yeast or dry yeast
2 tsp milk for glazing
2 tbsp raw sesame seed
Yield 12 pc
1:Sieve flour,sugar and salt in a big bowl.If you use dry yeast,use warm water to let it grow bubble for 5 minutes.
2:Add in egg ,milk and sieve flour together.Knead well until form a dough.Cover dough with oil plastic wrap for 4 hours but I let it proof overnight .
3:Punch the dough down gently,then divide it into 12 pieces,make each dough shape like ball and place 6 rolls in a row.Keeping them fairly close to each other,on each baking sheet.
4:Cover with oiled plastic wrap and set in a warm place for about 30 minutes,or until the rolls have doubled in size and are touching each other.
5:Meanwhile,preheat oven to 425 F.Brush the Bridge Rolls with milk and spread some sesame seed on it..Bake them for 15-18 minutes or until lightly browned.Transfer the roll to wire rack for cooling.
Cooking Tips~Make double the quantity and freeze the surplus.You need the same amount of yeast
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Beef INFO and Advice

Name that beef USDA Prime, Choice, Select? "Young beef with the most marbling is given the Prime or highest quality grade. Prime is usually sold to restaurants, but may be available in some specialty markets. Choice is the most widely available grade in the retail market. Select has the least amount of marbling, but may not be as tender, juicy or flavorful as Prime or Choice."
"Beef tenderloin steak is also called filet or filet mignon. These extremely tender, boneless steaks are cut from the whole tenderloin."
"Round tip steaks, also called 'minute,' 'breakfast,' or 'sandwich' steaks, cook very quickly; take care not to overcook or they will be dry."
"A Porterhouse steak differs from a T-Bone in that the Porterhouse tenderloin diameter is no less than 1 1/4 inches measured across the center compared to the T-Bone tenderloin, which is not less than 1/2 inch."
"Delmonico" is a fancy name for ribeye. You'll find the word Delmonico more commonly in the Northeast (the original Delmonico's Restaurant was in NYC); ribeye is the label of choice in the Southeast.
Coals hot enough?"Approximately 30 minutes prior to grilling, prepare the charcoal fire so coals have time to reach medium temperature. At medium, the coals will be ash-covered. To check the temperature of the coals, spread the coals in a single layer. CAREFULLY hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away: approximately 4 seconds for medium heat. Position the cooking grid and follow recipe directions. (For gas grills, consult the owner's manual for preheating instructions.)"
How to make hamburger patties"Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking."
Buying beef"Make sure the package is cold and has no holes or tears. Excessive liquid in a package may indicate improper storage or beef that is past its optimum shelf life."
"Look for beef that is firm to the touch, not soft."
"Choose beef with a bright cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef, which, due to a lack of oxygen, has a darker purplish-red color. When exposed to the air, it will turn to a bright red." Continue.....To...Read.....More...... Share/Bookmark

Smoked Tofu with Pork and Scallion

Again I cook tofu but this time it's Smoked Tofu.Have you ever try smoked tofu?.Actually the flavour is quite different with smoky smell and the texture is more harder than regular tofu.The good news is you can handle this tofu without care and it won't break easily. Usually smoked tofu come in compact vacuum pack and it's can last for many many months in your fridge.I bought this vacuum pack smoked tofu more than 5 months and it's still editable.
I cut 2 pieces of smoked tofu in thinly strip and stirred fried with lean pork.It's really simple and easy to cook I just sauteed smoked tofu,pork with some garlic,salt,oyster sauce and white pepper for 10 minutes.Lastly add in some cut scallion.Serve with rice.
I understand Chinese from North China love smoked tofu.They can eat smoked tofu in everyday meal.Amazing!!
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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.