“Two important dishes to be eaten on the 1st day of school to symbolise an auspicious start of formal education for schoolers”
How your cooking and dishes would help in your kid’s studies? Nothing about supplementary food or valuable nutrients in the food you cooked, it’s purely a personal belief, or called it a superstition in our family…
This is a traditional belief inherited from family, to have the scholar dishes eaten on the first day (or second) of school.
I called them the inteligent dishes (聪明菜) as the Chinese pronounciation of inteligence (聪) and scallion (葱) are the same as “cong”. After taking the dishes to symbolise a good start of school on every 1st day, hopefully the kid will become a scholar in due. So, I have also personally named the dishes as scholar dishes. Whatever you called it, just get the dishes cooked and be eaten by the kid, regardless it helps or not, or you may call me a superstitious freak, I believed that at least it does sort of boost up the confidence level of the kid that she/ he is now becoming cleverer, after taking these auspicious dishes (laughing). It plays a mental support role, too.. In fact, I believed in this ritual, partly because it was “proven”. :)read more
“Have some light and refreshing tofu dish for dinner, yet you’ll never need to give up delicious taste and the healthy balanced diet”
Oyster sauce (蚝油), the perfect condiment that adds an easy burst of flavor to this tofu dish without any added work. Simple ingredients & simple cooking method, for flavourful taste & colourful appearance.
Spoon the finished tofu over hot steamed rice, your children will love it!
Ingredients 1 block of white beancurd aka tofu, suitable for steaming (about 200 grams) 50 grams of minced pork meat, coated well with 1 tablespoon of light soy sauce and 2 tablespoons of corn starch 2 tablespoons of mixed peas (consists of peas, corn kernels and diced carrots, about 20 grams) 1 small piece of young ginger, minced (about 10 grams) 1 clove of shallot, chopped 1 tablespoon of cooking oil Pinch of saltread more
“Silky smooth steamed tofu, easy to make, healthy to eat, happy to enjoy it!”
This is a very delicious and simple tofu dish. I kept the whole dish, and wanted to finsih up all by my own.
The tofu itself tastes bland with just plain steaming, of course. The real flavour comes from thre sauce. Pleasant briny taste with fragrant dried shrimp and shallot that yield super aromatic taste! Overall taste is subtle, and yet, flavourful. I loved the smooth and silky quick-steamed tofu contrasting with crisped and fragrant dried shrimp and shallot which created an interesting bites in the palate. Yummy..read more
“Come, have a bowl of this delicate Salted Vegetable, tofu and prime ribs soup!”
Previously, I cooked this salted vegetable tofu soup with roasted duck meat. Taste was more intensive than this prime ribs version as the ribs were not roasted/ baked, but merely blanched and boiled together with the salted vegetable in soup. I did not even add tomato this time.
I loved this version, for its delicate taste of the soup. As for the salted vegetable, I did not use much of the leafy part. I used the short stems, cut into stripes for better presentation. The stem offers more crunchy and interesting bites, if you have the habit of eating the salted vegetables in the soup. Remember to steep the vegetables for at least 3 hours (rinse it once, and change the steeping water every 1 – 2 hour).read more
“Simple healthy dish, delicious homecooked taste, and likeable by most children!”
A variation of hot plate egg tofu dish. I do not have an iron plate at home, and hence, I used stir-frying method to prepare the dish (maybe I should just try heating up a fire-resistant metal plate to serve this dish next time).
Without extensive ingredients, such as, crab meat sticks, prawns and mushroom shreds, and lack of sizzling effect, this simply an egg tofu homemade dish, with just the minced meat added (these were what I had in my refrigerator the other day… :D). Simple homemade dish, but likeable by most children!read more
“Flavoursome duck soup that helps to reduce body ‘heatiness’.”
Salted vegetable soup is what Chinese believed to help reducing feverish body or ‘body heat’ (降火). Moreover, salted vegetable and tofu soup is my favourite. I loved having the combination cooked with duck meat.
Duck meat yields more intense flavour in the soup, especially roast duck. Yes, I prefered the roasted option, but for healthier purpose, I wouldn’t mind using fresh duck instead. If you like to eat the duck meat, use meaty or drumkstick part. As for me, I would usually use those boney parts, such as, duck neck, wings and feet from the whole roast duck to cook this soup since we do not eat those parts. As such, no food go to waste. So, we have the hot and flavoursome veggie duck soup to go along with our duck rice meal. :)read more
It’s about every food I’ve cooked with heart and loves