“Simple and quick vegetarian fried rice with dark soy sauce, for the whole family during weekdays.”
Yesterday was Chu Yi (1st day of Lunar March). I am not very good at cooking vegetarian dishes, seriously. So, I was really head scratching all the time when come to vegetarian days, twice a month. As weather was hot, I did not want to cook curry dishes. Just to keep it simple but filling, I had no choice but to fry rice, again.. Cooked this vegetarian fried rice improvised from my previous recipes, I think this fried rice turned out deliciously!read more
“Fresh vegetable salad with delicious low-fat seasoned vinegar dressing”
I am on diet recently. After a long period of festive feast, I have to go on diet and exercise. Just signed up a 1-year fitness package together with two other female colleagues. We determined we’ll stick to our plan, at least twice a week of work-out session at the gym. Eat lesser and healthier. I eat vegetable salad as a meal, sometimes.
Many say eating veggie salad will surely light, but in fact, it’s much depends on its dressing. Eating salad with full mayonnaise cream is surely not light. There are so many different kinds of salad dressing in the market. The tastier, the heavier, at large.read more
“Broccoli floret so much resembling the blossom. So, it’s named 花开富贵, simply refers to blossom brings wealth.. This is my deluxe version of broccoli with mock abalone and stewed mushroom steak (素鲍片西兰花烩扒菇).”
I blogged on this similar recipe two years ago. And, because of the 1st day of Lunar month of January, which means it was a Chu Yi (初一), that was our vegetarian day, even if it’s Chinese New Year, I cooked this dish again, for dinner on the very 1st day of CNY. However, to celebrate festive day better, I made my dishes more presentable than usual, trying to make its appearance look like restaurant standard (laughing).. Well, at least I was certain that the taste of this dish was more or less comparable, with less money spent on its ingredients.read more
“Check out what are the tips and tricks on making this sautéed tofu dish a success in both taste and appearance!”
Hey! I continued to post about this tofu dish… Mind me, it was because I wanted to tell you more about this particular dish and to introduce it to you as usual Chinese dishes now, since this is not the ‘original‘ version, but the modified one by pan-frying/ sautéing method (smile).
No worries, I am not repeating the recipe which you may find it in previous post, I just wanted to share with you my experience in cooking this tofu dish down to details, with some cooking tips and cautions to be taken starting from preparing till cooking, too.read more
“It’s light, it’s nourishing, it’s delicious, and it’s hearty. Take this soup on your vegetarian days, or simply drink it to cleanse or to cool body system once in a while”
This robust rooty soup makes a wonderful weeknight dinner which packed with plenty of beta-carotene (good for eyes and skins) and vitamin-rich root vegggies i.e. the radishes and carrots. Adding of meaty pork ribs not just brighten its flavour, but also make it higher in nutritional values, at the same time, balance your diet with both veggies and meat in the dish. However, since I had this soup on my vegetarian day last week, and hence, I did not add any meat, but to enhance flavour to this soup, soy beans made a good addition.read more
Owing this Mac and Cheese recipe to one of my lovely readers, Ivy, who made this request in my Discussion Board of my Facebook Fan Club months ago, I first apologise for the late posting. And here I am sharing my recipe with you (winking smile)..
This is an express and simple-making dish, excellent as side dish or main course. If I cook this as main course, I will not make it over-cheesy to taste. Milder cheesy flavour will be good as large portion will be taken to fill up the stomach for the evening (smile). However, if you wish to cook some distinctive flavours or more creamy and stronger to taste, try adding in crumbled Rogue Creamery Oregon Blue cheese and whipping cream, instead of Dutch Edam cheese and milk (these are for lighter yet flavoursome cheesy taste).read more
It’s about every food I’ve cooked with heart and loves