Tofu Mushroom

Still with Tofu, I love tofu very much since I was young.

I love the way my mum cook this dish but I am more confidence with my style now.

Tofu, shitake mushroom and sesame oil, was a perfect match, try it....

Ingredients :

1. 1 pc square tofu (hard), cut into medium size, fried until golden brown, set aside
2. 1 pc garlic
3. 6 pcs medium size shrimp, shell intact, deviened, cleaned
4. 4 pcs button mushroom (big size), cut each into 4 pieces
5. 4 pcs dried shitake mushroom, soak into cold water until soft, cut off the stem, then cut into thin slices
6. 1 teaspoon sesame oil
7. 1 tablespoon oyster sauce
8. 1 tablespoon low salt soy sauce
9. 100 ml water
10. 2 tablespoon waterchesnut powder mix with 1 tablespoon water (for thickenning)
11. a dash of white pepper
12. 1 tablespoon chopped spring onion
    

• using non stick wok, add 1 tablespoon cooking oil then add garlic, fried until fragrant
• add shrimp, cook until colour changed then add shitake mushroom, mix well until fragrant,
• add button mushroom, mix well then add in fried tofu, water, soy sauce, sesame oil and oyster sauce,
• cover the lid and cook for 4 minutes,
• then add thickenning, mix well, add white pepper and last chopped spring onion,
• mix well, put into serving bowl/deep plate, serve.
  

Tips :

There are alot of kind tofu out there, remember to choose the hard one for fried and the soft one for make a soup.

Miso Soup

Together with SHRIMP CAKE, I made Miso Soup for dinner few days ago.

Ingredients :

1. 1 pc square tofu (choose the smooth one), cut into small pieces (cubes)
2. 2 tablespoon soy bean paste
3. 500 ml water
4. 2 tablespoon chopped spring onion
5. 1 pc seaweed, cut into small pieces
   

• In small saucepan, bring water to boil,
• add soy bean paste, mix well,
• add tofu, cook for 5 minutes,
• add seaweed and chopped spring onion, let it shimmer for 1 minute,
• turn off the flame, serve when still hot.

Shrimp Cake

Today, Hong Kong weather was dropped became 15 celcius with rainy, windy and high humidity. It's makes me don't want to move from my bed, still hugging my pillow and keep waiting until my alarm ringing.

Today is Friday, ah... weekend on the way.

Every Friday my boy will come home late after soccer lessons at school, that means I have to pick my kids today two times. After I pick up the girl then one hour later I pick up the boy.

So today I planned to cook easy and fast meal for dinner, shrimp cake, stir fry vegetable, steamed fish and miso soup, mix and match.

For the Shrimp cake :

1. 200 grams shrimp paste
2. 1pc eggs
3. 2 shallot, dice
4. 1 tablespoon chopped spring onion
5. 1 tablespoon rice flour
6. 1 tablespoon flour
7. 1/2 teaspoon salt
8. 1/2 teaspoon chicken powder
9. white pepper

• In medium bowl bring all the ingredients together, mix well.
• Using non stick frying pan, add 1 tablespoon cooking oil, fry one piece of shrimp cake to adjust the taste.
• Then using tablespoon arrange the shrimp cake, fry for one side until the colour changing, then turn the other side until golden brown, serve.

See my new rice bowl? just bought today, it cost HK$ 10 for two, looks nice ah?...

Beef Teriyaki

Start today I have to make lunch box for my kids since they stop to order lunch box from school.

As they are easy in eating habits, today I made Beef Teriyaki, it's smell and tasted good with brown rice.

What I need are :

1. 50 grams hot pot sliced beef
2. 1/4 pc onion sliced (for me I prefer to dice it)
3. 2 tablespoon low salt soy sauce
4. 1 teaspoon ginger juice
5. 1 tablespoon sesame oil
6. 1 teaspoon mirin
7. 1/2 tablespoon caster sugar
8. 50 ml water
9. 1 tablespoon cooking oil

Directions :

• In medium bowl, put in sliced beef, soy sauce, ginger juice, sesame oil, mirin, sugar and water.
• Leave it about 30 minutes.
• Using non stick pan on medium flame, add 1 tablespoon cooking oil put in onion, stir fry untill fragrant, add marinated beef, cover the lid for 1 minutes or until all the liquid half dried.
• Put into serving dish then you can springkle it with white sesame before serve.

Tips :

* Serve Beef Teriyaki with japanese mayonaise and sliced cucumber

Dining at Ichikawa Japanese Rest.

To celebrate my half and my daughter birthday, we had dinner outside at Festival Walk, Kowloon Tong.

We choose sitting inside, at teppanyaki table so the kids can see what the chef doing.

Here are some pictures I've got to share with you.

the menu

the Chef

Angus rib eye teppanyaki

king Hokkaido scallop



king prawn and pumpkin tempura




fried rice with bacon

sakura cripy roll

grilled Hiroshima oyster

Chocolate Hazelnut Cake

As we full already, we close our dinner at home with Chocolate Hazelnut Cake, this flourless single layer chocolate cake covered with low fat cheese cream decorated with grated dark chocolate (70 percent) and fresh Korean Strawberries, served with green tea.

Moist Triple Chocolate Cake

To celebrate my daughter birthday, I can't do her request to make Princess Barbie Cake.

The humidity is high about 90 percent, I can't decorate the cake using fondant but I promise her to make something I think she will love it very much.

This recipe I found here. Thank you to Lydia who share this recipe, the cake and the pictures are fabulous.

For this recipe, I made some changing here to adapt the kids health so I don't use instant coffee and adding good quality dark chocolate.

Ingredients :

1. 100 grams caster sugar
2. 4 small eggs yolk, 2 egg whites
3. 140 grams all purpose flour (shift together with baking powder)
4. 1/2 teaspoon baking powder
5. 125 grams butter ( melt it together with dark chocolate)
6. 50 grams dark chocolate (70 percent)
7. 1 teaspoon cocoa powder

• Grease the base of 24cm loose bottomed tin, line with baking parchment then grease one more time base and sides, coat with 1 teaspoon cocoa powder both base and sides then tip out any excess.


• In medium bowl using electric mixer, mix caster sugar and eggs until fluffy and pale,


• add flour, divide into 2 steps,


• finally add melted buter and chocolate, mix well,


• bake with preheated oven using 18o degree C about 30 minutes, let it cool.

Chocolate Paste :

1. 1/4 cup cocoa powder
2. 1/4 cup caster sugar
3. 1/4 cup fresh milk
4. 100 ml hot water

• In medium bowl, put 1, 2, mix well, add , 3 and 4, mix well untill all combine, set aside.

Chocolate Ganache :

1. 100 grams dark chocolate (70 percent)
2. 20 grams unsalted butter

• Melt the chocolate and butter in a bowl over a pan of hot water, remove from heat, stir until all melted and smooth, let it warm.


• Decorate the chocolate cake with ganache, starting from top then to side, use all remaining chocolate to cover top and sides.
  

Tips :

Serve chocolate cake with a scoop of vanilla/chocolate ice cream.