After I published the “How to Make Soy Milk” post, many readers asked me to share the Chinese sweet tofu pudding or doufu hua (豆腐花) recipe. I will be honest, I have never made doufu hua before, as I always think of it as something very hard to do, tedious and mostly fail-prone. Oh boy, was I wrong? Now that…
Other than bentos, rice bowls are very popular in Japan. Japanese fast food chains such as Yoshinoya and many curry house restaurants offer simple and delicious rice bowls such as beef bowl, curry rice bowls, chicken and egg rice bowls, etc. Known as donburi in Japanese, these rice bowls are very popular especially for the working professionals. As I mentioned…
(Note: Tofu is spelled as “Tahu” – the Indonesian spelling instead of “Tauhu” in the cookbook.) My friend Andrea Nguyen at Viet World Kitchen has recently released a new cookbook “Asian Tofu: Discover the Best, Make Your Own, and Cook It At Home.” It’s one of the cookbooks that I really look forward to because I love tofu and tofu-related…
Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—”A Cook’s Journey to Japan” by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just…
To celebrate the upcoming Chinese New Year, I will be sharing a series of Chinese recipes with you on Rasa Malaysia, and it started with my ginger and scallion fish recipe a few days ago. Today, I have Christine of Christine’s Recipes here with her “Rainbow Fried Tofu” dish—or sweet and sour fried tofu. Christine’s Recipes offer a great selection…
(Chinese recipes, prepare authentic Chinese food now!) If you love tofu, I am sure you have your favorite tofu dish–be it Mapo Tofu, claypot tofu, steamed tofu, or fried tofu. While many people think that tofu is tasteless and plain, I love tofu very much. Tofu can be very versatile and delicious, if you know how to pair it with…
I have written about Yong Tow Foo a couple of times here and here but here is the real stuff. Foong Foong’s Yong Tow Foo (Yong Tau Fu) is one of the best in Kuala Lumpur (KL), and I hope my pictures do justice to its fame. This is one of the items that I never miss out whenever I…
My cheekbones have gone missing. I have been looking for them in the mirror–during day time under natural sun light; indoor under soft tungsten light; in the office with bright fluorescent light–but they are nowhere to be found. They have indeed gone missing. What I see in the mirror–and most evidently from my travel pictures–are fats, or fat cells, as…
(Chinese recipes, prepare authentic Chinese food now!) This time of year when the days are short and the nights are cold, I turn to claypot cooking for warmth and comfort. Be it claypot bak kut teh, claypot chicken rice, stews, or soups, claypot somehow adds that earthy aroma to the dish I cook and make the food a lot more…
(Chinese recipes, prepare authentic Chinese food now!) Recently, my colleague asked me for Mapo Tofu/麻婆豆腐 recipe. He has just gotten into cooking and wished to try making Mapo Tofu at home. I was psyched by the idea of teaching a novice home cook with my secret Mapo Tofu recipe; great recipes are meant to be shared. I went through the…
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