Healthy yummy tofu cooked without any oil needed.
Very simple to make, yet very tasty like Chinese resto menu, my family said.
- 1 cup Kikkoman soya sauce
- 1 cup of water
- 3 Tbsp angciu (red Chinese cooking wine)
- 1/2 Tbsp crushed garlic
- 2 Tbsp sugar
- 3 pcs (small) rock sugar
- 3 dashes of pepper
- 1 inch ginger, peeled, crushed
- 9 pcs tofu, sliced in half
- Marinate the tofu for for 5 mins.
- Cook over low heat for about 20 mins.
- Cover with lid to minimize evaporation.
- Turn the tofu over gently with spatula.
- Wait until the sauce become caramelized.
- Serve hot.
One of my resolutions for this year is avoiding preservatives and unnecessary additives in our home consumption.
And it brings me to search for homemade version one of our favorite canned food.
Searched here, here and here introduced me to several wonderful home cooks and also new vocabularies, like:
红曲米/ angkak / fermented red yeast rice for red food coloring (no chemical involved)
Finally, I came up with my own version after reading all those resourceful links.
Here’s how I cooked our homemade corned beef.
- 1/2 kg beef (silverside or leg) – depending on your choice* ( I used leg part for this recipe)
- 1/2 tsp mustard seed, grind
- 2 Tbsp sea salt
- 1 Tbsp red fermented rice ( 红曲米) for coloring, grind
- 2 Tbsp coriander, grind
- 3 cups of water
- 1 Tbsp white rice vinegar
- a dab of unsalted butter
- Mix all the ingredients and put in the pressure cooker on low heat for 30 mins.
- Turn off the stove afterwards, let it sit on the stove for another 30 mins with the lid still closed.
- Sauteed a dab of unsalted butter on a frying pan, put the corned beef also the sauce, and add some sea salt to taste.
- Turn the meat upside down for a while until the sauce thicken.
- The corned beef is ready to serve.
* silverside meat tend to have meaty texture, otherwise leg part will make chewy, jelly-like corned.
amazing way to deal with the TV cord! 🙂
Chrysanthemum Tea is made of dried chrysanthemum flower petals and boiling hot water.
Also known as Anthemis grandiflorum or Anthemis stipulacea.
The dried petals, below:
Here’s what they looked like after simmered in the boiling water.
The water will get yellowish after a minute or two.
Just brewed it about 5-10 minutes, it will get bitter when soaked for too long.
It has mild fragance. Love how such tiny dried flower petals could have lots of medicinal uses.
You could read several of the healing properties here , here or here.
For our family, this tea is served best when catching cough or flu.
We sip it while it’s still hot and it relieves the stuffy nose and warm the body.
Sometimes I added some honey or rock sugar if needed.
But most of the time we just had it plain, enjoying the sweet, mild fragrant of its originality.
Definitely a must try! Thanks for posting the recipe 🙂