Friday, November 21, 2014

Zucchini Noodle

Noodle made from fresh zucchini? How interesting! I'm actually browsing on the web to find ways to use up my zucchini and discover this interesting method of cooking :D

Pumpkin, Mushroom Zucchini "Pasta"

Ingredient (1 serving)
  • 1 cup softened zucchini noodle (refer to instructions below)
  • 2 cloves garlic, minced
  • 3/4 cup diced pumpkin
  • 6 small fresh mushroom
  • 1/4 tsp dried thyme
  • salt & pepper to taste
  • truffle oil for drizzling
  • toasted pecans for garnishing

  1. Heat 1 tbsp olive oil in pan. Saute garlic till fragrant.
  2. Add in pumpkin and fry for 5 mins until brown at the edge.
  3. Stir in mushroom and dried thyme, fry for 1 min. Add in 1-2 tbsp of water.
  4. Add in zucchini noodle, salt & pepper and toss to mix well. 
  5. Dish up, drizzle over some truffle oil and garnish with toasted chopped pecans, serve immediately.

Chinese Style Zucchini "Noodle" Soup -  I've prepared another soupy "noodle" as I happened to be boiling some mixed squash soup for lunch. I've reserved some of the soup, add in some egg tofu, fresh shiitake mushroom, crabstick. Add in the zucchini "noodle" and boil briefly. Top with a soft boiled egg, a bowl of hearty zucchini " noodle" soup ready for the kid's dinner :) Phew.... glad that they enjoyed this healthy "noodle" soup dish.

Fresh zucchini

Another useful kitchen gadget for slicing thick strands :D

It does resembles noodle ^0^

How to create Zucchini Noodle?
  1. Peel and julienne the zucchini lengthwise into long thin strands. Slice just until you reach the seeds in the middle then stop. Separate the strands.
  2. Place the julienned zucchini in a colander and toss with some salt. Set aside for 30 mins to remove excess water.
  3. Rinse with running water and drain well. Gently squeeze to remove excess liquid. 
  4. Place in fridge, uncover, for 1 hour to dry up the strands further.
  5. Use as required.

This is how it looks after removing the excess liquid

Thursday, November 20, 2014

Steamed Tofu with Minced Meat

This is another light and healthy tofu dish which my kids always enjoy! They absolutely love tofu therefore I increase the amount of tofu used in the original recipe if not there won't be enough to go around :D 

  • 1 tube silken egg tofu, cut into 1 cm slices
  • 1 tube silken tofu, cut into 1 cm slices
  • 100gm minced pork
  • 1 tbsp light soy sauce
  • 10 wolfberries, soaked in water till puffy
  • 1 stalk spring onion, sliced
  • 1 stalk spring onion, finely chopped
  • 2 tbsp finely chopped carrots
  • 2 fresh shiitake mushroom, diced
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp chinese wine
  • 1 tsp corn flour
  • dash of pepper

  1. Marinate minced pork with ingredients (A) and mix well, chill in fridge for 30mins.
  2. Arrange tofu pieces on a deep steaming plate.
  3. Mould a small amount of marinated meat mixture into a ball and place on top of the tofu slices. Top each meat ball with wolfberry. Drizzle 1 tbsp light soy sauce over the tofu slices.
  4. Place the plate into a preheated steamer and steam for 8 mins. Before serving, use a spoon to drizzle the soy broth collected in the plate over the tofu slices. Garnish with spring onions and serve immediately.

Wednesday, November 19, 2014

Tofu Omelette

I've been wanting to attempt this trick-eye dish for very long time! This whole dish is actually made up with 100% tofu, not a tinge of egg added ^.* Turmeric powder is added to achieve the eggy colour. For a more interesting plating, I've added some red yeast rice powder to a portion of the tofu mixture to create the heart shape tofu omelette :D The taste of the tofu is very distinctive, the natural food colouring powder added did not alter the taste. Not much seasoning is used also, just a pinch of salt & pepper with a dash of sesame oil. A healthy and colourful tofu dish which I would love to prepare often for my family! 

firm tofu, tomato, beech mushroom & fresh basil

 Natural colouring from red yeast rice powder & turmeric powder

  • 2 blocks firm tofu, mashed
  • 1 tomato, skin removed & deseeded, chopped
  • 100gm beech mushroom
  • handful of fresh basil leaves
  • 1 tsp turmeric powder (mixed with 1/2 tbsp water to form paste)
  • optional : 1 tsp red yeast rice powder (mixed with 1/2 tbsp water to form paste)
  • salt & pepper to taste
  • dash of sesame oil

  1. Heat 1 tbsp olive oil in pan, add in mushroom and fry till fragrant and soften.
  2. Add in cubed tomato and basil and fry briefly.
  3. Add in mashed tofu and toss evenly to combine.
  4. Add in seasoning and turmeric paste and mix till the tofu is evenly coated. Remove from fire and serve immediately.
  5. Optional : if using red yeast rice powder, remove about 1/3 of the tofu mixture after adding in the seasoning. In another clean heated pan, add in the tofu mixture and stir in red yeast rice paste and mix evenly. 
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