Stuffed Bean Curd

Stuffed bean curd is one of my favorite dish. It is easy to make but somehow I seldom make it. I bought the bean curd aka tauhu or tahu from the Asian store. I like the fresh bean curd from the Asian store better than the packaged firm tofu sell at regular grocery store. The taste is a little bit different. The fresh tofu is lighter in texture.

For this simple meal, I use spicy peanut sauce as the dressing. The filling is just cucumber that I I cut into small strips (julienne). I remove the core of the cucumber to cut the juice from the vegetable out.

In a big non stick skillet, I heat 4 tablespoons olive oil on medium heat. I lightly brown both sides of the bean curd. Be careful when you want to flip the bean curd over, because the bean curd may stick to the pan. Let the bean curd cool once both sides are light brown.
Here is a picture of my cucumber plant surrounded by marigold. Underneath the cucumber plant, there are about 4 cucumbers waiting to be picked. I use this cucumber in my bean curd.

For the spicy peanut sauce, I am using ready to make ingredients and just cook them together.
I crushed a cup of honey roasted peanuts. The one that ready to eat.
I heat olive oil and brown some shallots, sambal olek, garlic, chopped lemongrass, fresh grated ginger and 1 teaspoon belacan(shrimp paste).
Then I add 1 cup coconut milk.
Add the crushed peanuts and let it simmer.
Salt and pepper to taste.

Cut the bean curd on diagonal. Then slit the center open. Stuff it with cucumber. Drizzle some of the peanut sauce on top. Lunch is served!

Pandan Cake

I want to eat cake so badly that I decided to whip up some batter and bake it in the oven. Instead of using regular flour, I decided to use a pre mix pancake batter that is loaded with whole grain and fiber from fiber one.

I mix a small packet of pancake mix with 1 cup of coconut milk, 1 egg, 1 cup sugar, sesame seeds and a few drops of pandan paste.

I bake it in the oven at 325 degree F for about 40 minutes. Wow! It turned out great. The cake is very light and I can taste the grains. It goes well with a cup of coffee or hot chocolate.

Sambal Tempeh and Purple String Beans

This is a simple dinner I cook.
Ingredients:
Handful of homegrown purple string beans
1 packet tempeh(fermented soy and grains)
1 tablespoon chopped garlic
1/2 large red onion (chopped)
1 tablespoon crispy prawn sambal
1 tablespoon sweet soy sauce
1 tablespoon soy sauce
Soak in warm water suhun
2 tablespoon olive oil
Salt to taste

Method:
Heat olive oil in a big skillet on medium.
Add onion and garlic.
Add tempeh. Cover.
Add purple string beans.
Add crispy prawn sambal or any other sambal/red chili paste.
Add soy sauce.
Add salt to taste.
Add 1/2 cup water if too dry.
Cover. Let it cook until the tempeh and the beans soft.
Add suhun before turning the heat off.
Serve warm.
Note: Yes, it is true that the purple beans turn green when cooked.:-)

Fresh Figs and Plums for breakfast

This Sunday morning is no different than any other hot Sunday morning. However, my appetite to eat heavy breakfast has gone. I am detoxing my body safely and effectively since Thursday by drinking lemonade that is made of lemon juice, maple syrup and cayenne pepper. Today is my 4th day and so far I feel good.

Yesterday, I went out for my groceries and clothing shopping. My favorite grocery store is Costco and clothing is at Bonton. I bought 7 pairs of pants, some slacks for work and short for this hot summer weather. They cost me only $50 something. Despite not getting any pay for this month and probably next month too, due to budget impasse, I was surprise my husband didn’t yapping about all the pants I bought. I think he is more embarrassed to see me wearing torn jeans all the time rather than worry about money. :-)

Anyway, I bought some fresh figs and plums at Costco.

Here is my simple breakfast, fig and plum salad.
Ingredients: Serve 4 person
8 small fresh and ripe figs
2 big size fresh and ripe plums
1 lime
1 tablespoon sugar (optional)
Top with whipped cream (optional)

Method:
Cut fig into half.
Cut plum into small bite.
Sprinkle sugar and mix them.
Squeeze lime juice.
Serve with whipped cream. (Optional)
Breakfast is ready. This mix has strong sour taste. You could use less lime juice or omit it altogether.

Pickled Beets

Delicious pickled beets.

Ingredients:
5 medium size beets
2 cup white vinegar
3 tablespoon sugar
A pinch salt


Method:
Roast or bake beets in the oven at 450 degree F for about 40 minutes.
The skin of the beets will come off easily.
Let the beets cool down.
Slice the beets at about ¼ inch thick.
In a separate bowl, mix sugar, salt and vinegar until sugar dissolve.
Using a jar or plastic container, put the beets in.
Lastly, pour the vinegar onto the beets.
Keep in the fridge overnight before serving.
Enjoy!

Homegrown Roasted Beets

Beets from my garden. I roast them in the toaster oven at 450 degree F for about 40 minutes covered in foil. The skin will come off easily after cooked.

Homegrown Mashed Turnips on Patty Pan Squash

I decided to try cooking mashed turnips since I have lots of turnips in the garden even after I gave away some to my co-worker. The recipe for the mashed turnips is simple.
Ingredients:
5 medium size turnips (peeled and diced)
2 tablespoon sugar
2 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon sour cream
4 tablespoons salted butter

Method:
In a big pot, boil water with salt and sugar. Cook diced turnips until tender. Add more water if the turnips is not tender.
Drain well.
Add sour cream, butter and black pepper. Mash well.
Add salt if needed.
I am serving the mashed turnips on pan fried patty pan summer squash. Seasoned with salt and pepper.
Above is the fireworks for the 4th of July celebration at my area.
Patty pan summer squash. They are cute and delicious.

Fish Head in Tauchu and Ginger

I have been busy watching Malay movie, drama etc on youtube. First time, I was hooked on Manjalara. It is a story about a fat girl who is bullied by her cousins and her auntie. My favorite actor in this TV show of course has to be the leading actor, Jehan Miskin. He is so adorable, gentlemen and act well in this drama. I hope he will keep on playing in many more movies, drama or shows and will try different role. After I finish watching all 75 episodes of Manjalara,(it took me 2 weeks to get that done), I continue watching all other shows where Jehan Miskin is acting. I really like him in Qaisy and Laila. I have a list of VCD that I will get the next time I go back to Malaysia. It includes Nana Tanjung and Nana Tanjung 2 the movie. I cannot wait to see him in the new scary movie, Skrip 7707.

On this 4th of July I am serving fish head cooked in tauchu (fermented soya beans) and ginger. This dish is common among Asian. Not many American eat fish head including my husband. I used to see mom cooked fish head in a curry soup, asam pedas (hot and sour soup) or just in a plain coriander/parsley soup. I do like to add the gravy from the fish head into my rice or as dipping sauce for my nan bread or paratha bread.

Since the new Asian store near my house is selling fresh fish head, I decided to try them. I bought about 5 lbs of trout and salmon fish head. The fish monger chopped the fish head into smaller bite size for me. I clean and wash them and pack them in a smaller zip loc plastic bag. I am using a smaller zip loc bag so that it will be easier for me to cook just for myself. I store them in the freezer and they can last for a long time without freezer burn.

Honey doesn’t eat fish head nor could he able to see the dish. He said he fells nauseated just by hearing the dish name –Fish Head. I simply ignored his comment and continue eating this delicious delicacy. Yummy!

Here is my simple recipe for Fish Head in tauchu (fermented soya beans and ginger).

Ingredients:
1 lbs fish head cut into bite size.
2 tablespoon ready to use salty fermented soy beans and ginger(tauchu)
1 tablespoon turmeric powder
½ teaspoon ground black pepper
½ teaspoon salt
2 tablespoon ground lemon grass
1 tablespoon red pepper flakes
½ cup lemon juice
Method:
Mix all ingredients with the fish head.
Use foil to line the baking dish/pan.
Pour fish and all the juices into the baking dish/pan.
Broil in the toaster oven at 450 degree F for about 35 minutes.
Serve warm with white rice.
I use homegrown lettuce as the bed for the fish.

Homegrown Peas in Laksa

I sprinkle some of my homegrown peas in my laksa noodle.
Ingredients for laksa:
1 bowl cooked laksa noodle (thicker rice stick noodle)
2 cups water
1 can sardine in tomato
5 pieces bird eyes chili
1 tablespoon crispy prawn sambal
1 big onion ( half for sautee and the other half for garnish)
a bunch (5 sprigs) of daun kesum
1 cucumber (julianne)
1/2 cup peas
1/2 cup beans sprout
1 tablespoon olive oil
salt to taste

Method:
In a big skillet, saute lightly onion and bird eyes chili.
Add water and sardine. Let it boil.
Add daun kesum.
Seasoned to taste.
Garnish with cucumber, beans sprouts and peas.
Serve warm.

Homegrown Zucchini and Shrimp

Yes, it is time to call recipe for zucchini. I grow about 10 zucchini plants. 6 plants in the plot A and 4 plants in plot B. The plants are all doing so well. A co-worker told me that she find zucchini always go well with stewed tomato. So, I went home and gather all the ingredients I have in my pantry.
Ingredients:
2 zucchini (medium size)
1 cup green string beans
1 can stewed tomato
Shrimp
1 tablespoon chopped garlic
salt
ground black pepper
2 tablespoon butter
1 tablespoon olive oil

Method:
In a big skillet, heat olive oil. Add in string beans and zucchini. Cook for about 10 minutes on medium or until tender.
Add stewed tomato.
Let it boil. Add chopped garlic, butter, salt and pepper.
Add shrimp.
Turn off the stove once the shrimp turn pink. Do not cook shrimp too long. The meat will turn tough if cooked too long.
Serve warm. Enjoy!