Fried Tofu on Peanut Curry Sauce

Yesterday we had fried tofu and bean sprouts on peanut curry sauce. The sauce consisted of fenugreek, mustard, coriander, ginger, chili paste, peanut butter, coconut milk, lemongrass, cinnamon, and palm sugar.




We also had asparagus, flavored with ginger, shallots, garlic, and soy sauce.




Here we have our version of okonomiyaki, using portobello mushrooms and bean sprout. The pancake is a mixture of self-rising flour, eggs, fried ginger, shallot, garlic, ice water, and salt.




Yup, we still have some more sweet potatoes. For dessert, we made deep-fried sweet potato balls, topped with maple syrup. Don't compare the sizes of these to the picture above...it's a closeup, so it's actualy smaller than it looks. :o)

Sweet Potato Cake

Okay, so we had a lot of sweet potatoes. Bought a bagfull from Costco. Today for dessert we made sweet potato cake. Ingredients include sweet potatoes, vegetable oil, baking powder, cake flour, eggs, nutmeg, cinnamon, and palm sugar. The topping is chocolate ganache.

Sweet Potato Pie with Meringue

The other day we made sweet potato pie again, except this time with meringue on top. The meringue ingredients are really simple, just egg whites and sugar. It was a wee bit tiring to make 'cause I hand-whisked it. The meringue turned out pretty good, light and fluffy.

Sweet Corn & Tomato Soup

We blended corn, tomato, and buttermilk, and added oregano and basil. Cook in pot until warm. Added two boiled asparagus, just for looks.

Yellow Tumeric Ginger Rice

This rice was fried with tumeric, ginger, oregano, and a bit of salt for taste. This was eaten with vegetarian chicken drumstick and tofu covered in a suace that consisted of fermented bean sauce, black bean sauce, vegetarian hoisin, and chili paste.

Double Fry Egg Noodle

This is a simple dish. First we deep fried some egg noodles to make it a bit crunchy. Then we soaked in water to get rid of the extra oil. We then stir fried it with vegetarian meat, shitake, and rape seed oil cabbage (choysum).

Steamed Soft Tofu

Here we have steamed soft tofu and eggs. We added a pinch of oregano and fried tidbits of tempura in the center. Chili oil was added to enhance the taste.




We also made some broccoli tempura.

Sweet Potato Pie

Pie crust is made of the French's Lady Fingers. This biscuit is commonly used in Tiramisu. The pie filling is made of sweet potato, eggs, cane sugar, cinnamon, nutmeg, ginger, and heavy cream. The biscuit is soaked in palm sugar and flavored with screwpine.

This dessert had a similar texture to pumpkin pie, except with a sweet potato flavor. The biscuit created a wonderful soft, flaky crust.




Here's an image of a cutout piece.

Wintermelon & Dried Longan Drink

This Wintermelon & Dried Longan Drink is flavored with the essence of screwpine and sweetened with rock sugar. Excellent for quenching your thirst.

Homemade Sweet Pickled Papaya

The ingredients used to make this sweet pickled dish are cane vinegar from Philipines, bird chillies, pickled plum, palm sugar, and unripe green papaya. We eat this as a light appetizer before meals. It's sweet and crunchy and wettens your appetite.

Ingredient - Beancurd Sheets

This is the beancurd sheet that we used for the beancurd roll dish. It's commonly found in the frozen section of any Chinese grocery store.

Fried Bean Curd Stuffed with Minced Eggplant and Soy

Today we made bean curd stuffed with minced eggplant, soy, and garlic. First the minced eggplant and soy were stir fried in olive oil, then later wrapped with bean curd sheets and lightly fried again to make the sheets nice and crispy. Once done, they were placed on a plate and the sauce was added afterwards. This sauce was a mixture of fermented bean sauce, black bean sauce, sriracha chili sauce, vegetarian hoisin, vegetarian mushroom sauce, and plum sauce, all heated in the wok.




Below is winter melon soup, which is made of winter melon, tomatoes, basil, oregano, and jujube dates.




Lastly, we have another soup consisting of udon noodle, fried stuffed eggplant, seaweed, fried tofu, vegetarian meatballs, oyster mushrooms, and tidbits of soft tofu.

Rojak

This Rojak made from unripe mango and guava makes a great appetizer or dessert. The sauce was made from molasses, palm sugar, tamarind, cane sugar, a bit of chilli flakes, and finely grounded toasted rice.

(1) Dennis's Mapo Tofu (2) Egg Fu Yong (3) Longbean dish (4) Avacado Shake

We created our own version of Mapo Tofu. We did not have Szechuan peppers on hand. Hence, we used SriRacha Hot chili sauce instead. Besides the chili sauce, we also used grounded black pepper, cumins, fermented bean sauce, black bean sauce, hoisin sauce, vegetarian oyster sauce, soy sauce and tapioca starch to make the thick sauce. In this dish, we included young bamboo shoot, fried tofu instead of soft tofu, carrot, vegetarian chicken and japanese yam noodle (shirataki).




The dish below is similar to Egg Fu Yong, a popular Chinese dish in New York. In this dish, we have vegetarian shrimp, vegetarian crab and kailan veg.




This dish has long bean stirfried with pickled Szechuan veg.




This is another creation from my wife. To create this juice, we mix avocado with Aloe Vera juice and flesh, and palm sugar. This is a super refreshing drink.

Rice Noodle

This type of rice noodle is commonly found in Vietnamese and Chinese dishes. Cantonese people call it Chee Cheong Fun whereas Vietnamese call it Banh Coun. It usually has some stuffing inside. Vietnamese eat Banh Coun with fish sauce, bean sprout, Vietnamese ham, fresh lettuce, and fresh mint leaves. Chinese eat Chee Cheong Fun with mushroom, minced pork, soy sauce, fried shallots, and sesame. We eat Banh Coun with mushroom sauce, oyster mushroom, young bamboo shoots, fried bean curd, bean sprout, sesame, fried shallots and and white vegetarian slices made with yam starch. Haha, the vegetarian way! I have to say that my wife is highly creative in the unorthodox ways of cooking. There is a reason for the creativeness. A couple of times my wife had tried to cook dishes that resembled her grandma's cooking but was not successful. Finally she realized that grandma had been using her creativity to create her own signature dishes. Instead of teaching my wife her cooking methods, grandma taught her to use creativity in her cooking. Only with a creative mind can a cook create the uniqueness of each dish -- grandma's philosophical thinking.

Anniversary

Dear wife,

You’re gentle like the flower’s petal,
And your smile blooms even in the fall.
It warms me on this cold autumn weather,
to see your face, brighter than a China doll.

In your eyes, I see our wonderful past, our beautiful future.
And in my arms, our hearts beat as one.
Our destiny entwined, enriched, and wondrously pure
with love that shines like the warm summer sun.

Your heart is one of gold, purer than that of an angel’s,
And soft as its feathery wings, your kindness touch
me, leading me from darkness by the light of your candle.
I thank you much…I love you much…

Happy anniversary,

Hubby

Kebabs on Satay Sauce

We had vegetarian kebabs consisting of vegetarian chicken nuggets and kailan stems, dipped with Thai satay sauce. The vegetarian nuggets were baked with shortening and the kailan were lightly boiled before being skewered.




These tofu cubes were baked with vegetable shortening and stuffed with eringi mushrooms, vegetarian chicken, kailan stems, and carrots. The tofu was both crunchy and light at the same time. Quite nice.




The left-over from the bake tofu stuffing was used to make this avacado soup. Mushroom seasoning was added. This was an experiment. Surprisingly, it tasted like potato soup.

Pasta with Homemade Sauce

The sauce in this pasta consisted of blended tomatoes, basil, thyme, and chanterelle mushrooms, all cooked in some balsamic vinegar and palm sugar. We topped the pasta with melted, vegetarian cheese.

Chilli Vegetarian Beef in Sweet Bean Sauce

Tonight we had vegetarian beef cooked in Taiwanese sweet bean sauce and dried chillis. Besides the veg beef, there was asparagus and fried gluten.




The soup had egg whites, asparagus, vegetarian crab, fried tofu, fried gluten, and eringi mushrooms. The egg white was interestingly "fluffy" and made the soup feel light and delicious.