// March 2014 (1920×1080), download link here.
Another easy recipe found.
// To keep the cleaning job simple, I mix everything in an Ikea’s Korken glass jar, close the lid and shake the container to mix the salad.
RECIPE : ASIAN CUCUMBER SALAD
2 medium japanese cucumbers, sliced thinly
1 tablespoon honey
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
01. Whisk honey, rice vinegar, soy sauce, sesame oil together in a medium bowl.
02. Toss in the cucumber slices and add the toasted sesame seeds.
03. Let salad sit for at least 30minutes before serving or chill overnight.
I am adding a “Nanyang” twist to this classic breakfast item, by seasoning the runny egg in the center of the bread with pepper and dark soy sauce. The center hole cut out is not discarded, but eaten as a buttered toast, dipped in the runny egg. Yummy!
++Note.001 // To make the egg look as pretty as possible, I first set the egg in the bread in a heated skillet over the stove. Instead of flipping the toast to cook the other side of the egg, I transfer and cook it in a toaster oven instead. That explains the white, smooth looking egg surface on my toast.
RECIPE : EGG IN A HOLE
1 slice of bread
pepper and dark soy sauce, for seasoning
01. Use a cookie cutter (any shape you like) to cut out a hole in the bread. I use the rim of a drinking glass to make a round hole. Toast the cut out bread, set aside.
02. Heat up skillet, place bread with hole in it.
03. Add a knob of butter inside the hole, once the butter melts completely, crack an egg into the hole.
04. Do not attempt to move the bread, let the egg set in the hole by cooking it over medium heat.
05. The base of the egg will get cooked and turned white first, but about half of the egg white will still be transparent and runny. At this moment, transfer the bread carefully to a toaster oven tray with a spaluta.
06. Continue to cook the bread in a toaster oven, about 3 minutes, till the surface of the egg looks cooked, (i.e.egg white turns completely white/opaque). Just don’t let the bread become burnt.
07. Remove from toaster oven, transfer to a serving plate, sprinkle with a dash of pepper and a splash of dark soy sauce.
08. Serve warm, with cut out bread toast, topped with butter, at the side.
Step 01. Ditch the seasoning pack.
Step 02. Use fresh vegetables (e.g.lettuce, napa cabbage, bok choy) or mushrooms (enoki , shitake, shimeji)
Step 03. Choose a meatless protein (e.g. firm/silken tofu, egg).
Step 04. Season with some soy sauce and a dash of pepper.
Step 05. Garnish with some chopped coriander leaves, wolfberries or fried shallots.
This was supposed to be a Korean dish (Dubu Jorim), but I substituted the Korean Red Pepper Flakes in the recipe with Szechuan peppercorns, as I have been fixated by these fiery seeds in my cooking lately.
It’s still as tasty, and goes just as well with steamed white rice.
RECIPE : SZECHUAN PEPPERCORNS BRAISED TOFU
/ Adapted from this Source
1 large firm tofu (about 280gram)
1 tablespoon peanut oil
2 tablespoons soy sauce
4 tablespoons water
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon Szechuan peppercorns
1 teaspoon sesame seeds
1 clove garlic, minced
1 stalk scallions, finely chopped
01. Cut firm tofu into large pieces.
02. Combine the sauce ingredients in a small bowl, set aside.
03. Add 1-2 tablespoons of cooking oil in a hot skillet or wok.
03. Place tofu pieces on the wok, sear till light golden brown on both sides.
04. Pour the sauce mix over the cooked tofu, turning heat down and simmer for a few minutes.
05. Before the sauce dries up, turn the cooked tofu and allow the other side to cook in the sauce as well.
06. Place tofu on serving plate, topped with more sesame seeds and scallions if preferred.
07. Served immediately, with steamed white rice.
Tomorrow will mark day #15 and the last day of the Chinese New Year celebration period. Last night, we decided to have a last session of Lo-Hei for 2014 at home, with a prepacked Yu-Sheng ingredients. I topped up with lots of julienned green radish and carrots, a lime, more ground peanuts (I thought the quantity they provided was too little), toasted white sesame seeds, and peanut oil. Did not prepare fish, as no one takes raw fish at home.
The other few DIY Lo Hei sessions we had so far, always ended up with the same situation, not knowing what to say, as the ingredients are tossed in.
Not this time.
So asked my eldest daughter to do some Goggle-ing, and we happily tossed the Yu-Sheng ingredients away.
/ the website for the auspicious phrases.
/ i found this info-graphic later.
/ hundred percent homemade Yu-Sheng is possible.