Sunday, April 30, 2017

Steamed Tofu with Meat Patties in Special Sauce

Recently I was given a complimentary bottle of Huiji Waist Tonic to try out in my daily cooking. Huiji Waist Tonic is made with 6 different kinds of premium quality herbs consisting of Cordyceps, Ginseng, Du Zhong, Dang Gui, Shou Wu and Da Zao. It has no alcohol content and 100% vegetarian with no added sugar, honey or thickening agents. Therefore it is suitable for breastfeeding mothers and and kids above 7 years old. It tasted bittersweet with a strong herbal fragrant. I'm fine with drinking it directly but I doubt the kids will accept the taste.

I've created a simple steamed tofu dish with a special sauce concocted with Huiji Waist Tonic. The savoury gravy tasted awesome! It has a subtle herbal taste, matches well with the light tasty stuffed tofu. Definitely a healthy steamed dish for the old and young! 

  • 2 blocks silken tofu, approx 300gm each, cut into quarters
  • 180gm minced pork
  • 2 dried oyster, approx 6gm 
  • 1 tsp minced ginger
  • 1 tsp sesame oil
  • 2 tsp hua tiao jiu
  • 1 tsp light soy sauce
  • 1/4 tsp pepper
  • 1 tsp cornflour
  • 3 stalk spring onion, cut into section, reserved 1 stalk for garnishing
Special Sauce
  • 150ml liquid from steamed tofu, top up with water if liquid is not enough
  • 2 tsp oyster sauce
  • 2 tbsp Huiji Waist Tonic
  • dash of pepper
  • 1/2 tsp chicken seasoning powder
  • 1 tbsp wolfberries, softened
  • 1/2 tbsp cornflour + 1 tbsp water

  1. Rinse dried oyster and soak in 1 tbsp Huiji Waist Tonic for at least 1 hour prior to use. Reserve the liquid for later use. Chop the dried oyster finely. 
  2. Slice the tofu into quarters. Use a teaspoon and scoop out some tofu to make a indention. 
  3. Combine minced pork, chopped oyster, reserved tofu, ginger, sesame oil, wine, light soy sauce, pepper and corn flour. Mix well till sticky and allow to marinate for at least 30mins.
  4. Divide the pork mixture evenly over the sliced tofu and press down lightly to adhere.
  5. Line a steaming plate with spring onions. Place the stuffed tofu over. 
  6. Steam the stuffed tofu over high heat for 10 mins. Carefully transfer the steamed tofu to a serving plate. Drain the liquid into a small saucepan. 
  7. Combine all special sauce, except cornflour mixture. Bring to a simmer, drizzle in cornflour mixture to thicken the gravy. Remove from heat and drizzle it over steamed tofu & meat patties. Serve immediately. 

Saturday, April 29, 2017

Matcha Cheesecake Brownies

This is one of the tastiest brownies I've ever made. Fudgy chocolate brownie base top with smooth creamy matcha cheesecake! This combination is really da-bomb! Plus the lovely chocolate swirl over the matcha cheesecake layer makes it a visually tasty dessert too. It can be served warm but I like it chilled. This 8" square matcha cheesecake brownies is polished up by us within 3 days and they are asking for more...hahaha but not any sooner as me wanna try out other baking recipes which I've been pending for very long! ^0^ 


  • 85gm unsalted butter
  • 160gm dark chocolate buttons
  • 100gm fine sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 70gm plain flour
  • 5gm tapioca flour
  • 5gm cocoa powder
  • 1/4 tsp salt
Matcha Cheesecake
  • 225gm cream cheese, room temperature
  • 60gm fine sugar
  • 2 tsp matcha powder
  • 115gm white chocolate, melted
  • 1 egg 

  1. Grease an 8"x8" pan and lined with baking paper.
  2. Brownie batter : Combine butter and dark chocolate in a bowl and place over a pot of simmering water. Stir well to combine the melted chocolate and butter. Remove from heat. Whisk in sugar, eggs, vanilla, flour, cocoa powder and salt. Mix well till well combined. 
  3. Spread 3/4 of the brownie batter into the prepared pan. 
  4. Matcha cheesecake batter : With a electric whisk, beat cream cheese and sugar until smooth. Sift in matcha powder and beat till well combined. 
  5. Add in melted white chocolate and egg, beat till mixture is well combined.
  6. Spread the matcha cheesecake batter over brownie batter. Dollop the remaining 1/4 brownie batter over. Swirl lightly to create marble pattern.
  7. Bake the brownie in preheated oven at 180 deg cel for 30-35 mins. Cool completely in pan before unmoulding. Slice into 16 squares. Serve immediately or serve it chilled.

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