We have moved in for a week, and everything passed by in a flash. There's so much to do, so little time. A typical day starts at 6am and I'm rushing to either run errands or head to the supermarket after work. Then it's cooking or washing and ironing. It's like a race against time, but there's so much satisfaction seeing our love nest come together.
I've planned to cook often in the new home. Having your own kitchen is love. But I realized that cooking on weekdays is a lot more challenging that I thought. Having to cook after work, then wash up and do laundry or ironing is really hard work.
I've been cooking about twice to three times a week, and we eat with our neighbors at times.
This is tonight's dinner after getting our rice cooker last weekend. China kailan with 3-cups chicken. The husband tuned to an Asian cooking program a few nights ago and I picked up the dish.
And I made egg tofu from soy milk and eggs last weekend when dining with the neighbors.
Home-made Egg Toufu
Ingredients:
500ml unsweetened soy milk
6 eggs
Condiments such as salt
Instructions:
Sieve the mixture of both ingredients and steam at low heat for about 15 minutes.
The sieved mixture.
The steamed product. High heat causes air bubbles and pimples, but I'm using induction and I've no clue how low is low. I started with 100 degrees, but after 15 minutes, it's still a liquid mixture. I increased the temperature to 120 and it was ready in another 10 minutes. I suspect that it's still too high which causes the ugly texture at the bottom. The top was fine, so was the middle.
I then fried the tofu before stir-frying minced meat with cai-po (preserved turnips) before finishing it with a dash of fried onions. I think I lacked dark soy sauce.
It was really time consuming, I spent almost 3 hours on this, steaming 2 batches of tofu. The frying part takes the longest time!
I would probably give it a 6.5/10. Lots of room for improvements!
This weekend's plan is to try a duck dish and have teo chew porridge.
I've planned to cook often in the new home. Having your own kitchen is love. But I realized that cooking on weekdays is a lot more challenging that I thought. Having to cook after work, then wash up and do laundry or ironing is really hard work.
I've been cooking about twice to three times a week, and we eat with our neighbors at times.
This is tonight's dinner after getting our rice cooker last weekend. China kailan with 3-cups chicken. The husband tuned to an Asian cooking program a few nights ago and I picked up the dish.
And I made egg tofu from soy milk and eggs last weekend when dining with the neighbors.
Home-made Egg Toufu
Ingredients:
500ml unsweetened soy milk
6 eggs
Condiments such as salt
Instructions:
Sieve the mixture of both ingredients and steam at low heat for about 15 minutes.
The sieved mixture.
The steamed product. High heat causes air bubbles and pimples, but I'm using induction and I've no clue how low is low. I started with 100 degrees, but after 15 minutes, it's still a liquid mixture. I increased the temperature to 120 and it was ready in another 10 minutes. I suspect that it's still too high which causes the ugly texture at the bottom. The top was fine, so was the middle.
I then fried the tofu before stir-frying minced meat with cai-po (preserved turnips) before finishing it with a dash of fried onions. I think I lacked dark soy sauce.
It was really time consuming, I spent almost 3 hours on this, steaming 2 batches of tofu. The frying part takes the longest time!
I would probably give it a 6.5/10. Lots of room for improvements!
This weekend's plan is to try a duck dish and have teo chew porridge.
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