Tofu & Seafood Dish

I love to buy those cylinder shape Japanese tofu because I have fond memory of them while in Malaysia. My parents used to order this dish while dining out and I was really impressed by how silken soft it is (10+ years ago) and I especially loved the deep-fried one served in a clay pot. Nowadays, there are variety of tofu sold in the Asian market ranging from extra firm to silken soft. So, this tofu is not that special anymore, except for the unique shape.

I pat dry my cut out tofu, coated it in potato starch and deep-fried til golden brown. I tried one while it was still warm and it was delicious just as it is, crispy outside and silken soft inside. However, I sort of ruin it by cooking the seafood sauce and later added the fried tofu in to simmer. Why? because the potato starch turned gluey, transparent starch when simmering in the sauce. Oh man! I should have just pour the sauce on top as I have planned instead of thinking of warming up the tofu and thus placed it in the sauce to simmer together. Big mistake! So, I pen it down here so that I won't make the same mistake again.

Fried Tang Hoon

I soaked some tang hoon ('bean thread noodles') the other day for making soup noodle. And I was left with one bowl of leftover tang hoon. So, I was cracking my head of what to do with it, either use it for Vietnamese fresh spring roll, making soup with dried bean curd or what. After much thought, why not stir-fry it for lunch since I have some leftover bean sprouts, cut out carrots and tofu & fish balls mix-in-one packet recommended by Lily. Oh Lily, if you are reading this, thanks so much for recommended me to this Korean tofu and fish balls mixed. It is delicious and not to say very convenient to have at home since I can just take it out frozen and boiled it for soup noodle, or defrost it in warm water and sliced it to stir-fry. I have since done both and totally love this product!

MmmMmm... a delicious lunch indeed!

This is the picture of the frozen fried fish cake. It has fried tofu, variety of fried fish cake and fish balls inside.

Another Award! Yay!

Thank you Peony for awarding me with this,



It's an honor and I'm happy to accept it, even though I am creative as in providing links for her to access other food bloggers. LOL! :P

Joke aside, I would love to pass this award on to:


Lily - for her passion in perfecting a recipe and unselfishness in sharing her knowledge.

Big Boys Oven - For their ever creative juices in baking beautiful cakes and bakes.

KookyCulinary - For her creative way of preparing lunch boxes for her daughter.

Fresh from the Oven - For taking beautiful pictures and bakes store-bought quality cakes and bakes.

Tigerfish - For her creativity in dishing out new dishes.

Enjoy the award ladies and gentlemen! :D

Happy Mid-Autumn/Lantern Festival

Tomorrow is Mid-Autumn or Lantern Festival. It is a day celebrated by all Chinese to welcome the abundance of harvest and togetherness. A day where we enjoy mooncakes under the full moon while children happily carry lanterns and walk around the neighborhood. I'm not going to bore you with the long winded detail, just click here for the full story if you are interested.

Look what arrived just in time for me to celebrate it? MOONCAKES!!! A gift from big boss Ray, owner of mytasteofasia.com to thanks me for supporting and doing business with him, how nice huh? I was touched and so very happy because I love mooncakes and it is my yearly treat. Ray, a big THANK YOU for thinking of me while sending this gift. :) It's great being your friend and doing business with you. Love the products you sell and it will keep me coming back for more for sure.

For those who miss Malaysian mooncakes and not as lucky as me, you can buy it online at mytasteofasia.com. It comes in White Lotus with Double Yolks and Pandan Lotus with One Yolk. Check it out! :)

Lastly, happy mooncake/lantern/mid-autumn festival to all my readers! :D

Deep-fried Fish with Soy Sauce

I haven't bought a whole fish for ages. And see what happen when I shopped with Lily (yeah, I get to shop with her a lot these days, :D), I ended out bought two fishes, one was white Pomfret which I steamed it but was too eager to eat it hot and thus didn't take any picture. But since this fish was deep-fried and looking so yummy (not that my steamed pomfret was not yummy), I decided to record it in my blog. Hehe...

I served my deep-fried fish on a bed of scallions in plain soy sauce. I wanted my fish to remain crispy instead of soggy laden with soy sauce. So, I pour soy sauce on a plate, piled the scallions on top and then placed my deep-fried fish on top of the scallion and then drizzled a little hot oil on top.

Introducing: King Oyster Mushroom

Have you seen this in the Asian market and wondering what it is? It is called king oyster mushroom which is also referring to as almond abalone mushroom in China as when it is cooked, the texture is similar to that of abalone. I was told of this mushroom when shopping with Lily (she introduced me to a lot of things eh...hehe). She told me this is the fresh abalone mushroom (instead of canned) that we read about in the forum. I was like really and quickly grabbed one to try. Since that day, I have been buying this mushroom every time I was in an Asian market. I really like the meaty white steam as well as the cap as this mushroom really soaked up the flavor of the broth you cooked it in.



This is what I came out with. Just a simply stir-fry and then cooked it in a oyster sauce flavored broth and top on green veggie. So good man, even my hubby finished it all. I also stir-fry this mushroom with sliced chicken breasts for variation. If you spot this mushroom in the store next time, do give it a try ya! :)