My Cooking - Egg Drop Soup

As per the Hubby's request ... again, he wanted my home-made egg drop soup, since he does the cooking during the days that I work, I said ok which made him very happy. I added tofu in my share and it was so good!

My Cooking - Baked Cod Fish with Tofu

I like going to Trader Joe's for their frozen packed fishes, cheap and good.

For my packed lunch, I made Cod fish with tofu and spring onion, baked them then put them on top of brown rice and broccoli, tasty and healthy.

NYC - Midtown - Yagura Japanese Market

After work, I detoured to a Japanese grocery, Yagura Japanese Market while on my way to the Grand Central station to hop on the homebound subway. My intention was to get my favorite Thick Fried Tofu but also end up getting a whole bunch of snacks ... spank myself! ... hee hee.

Yagura Japanese Market
24 E. 41st Street
New York, NY 10017
(212) 679-3777

NYC - Bronx - Triple A

Last week after my gastric drama, I scared liao so now try to eat more tofu. I went to my nearby Chinese takeout and ordered the MapoTofu, and that was what I got, weird looking right, anyway taste not bad lah, for USD$3.50 inclusive of white rice, cannot complain ... heh heh.

Triple A
736 E 152 Street
Bronx, NY 10455
(Jackson Avenue)

My Cooking - Tofu 'Koo Koo Shaped' Balls & Onion Omelette

The hubby surprised me today, he actually requested me to make tofu balls for dinner. I guess when he tried one the other day, he really liked it ... hee hee. It's a good start to make him eat some tofu. Of course, I had to add lots of seasonings and ingredients plus mince pork to make it tasty lah. The previous time I made them into balls and after seeing Koala-Bear's version, I made mine into 'Koo Koo Shaped' too ... hahaha. She said she was inspired to make some after viewing the tofu balls made by my cousin, Ms E in my blog, now I am inspired by the way she (Koala-Bear) shaped her tofu balls ... hahaha, how ironic right ... hahaha.



Since I forgot there were no vegetables (only frozen ones ... yucks) in the fridge, since we had eggs and onions so I made Onion Omelette instead.

My Cooking - Tofu Balls

Was itching for some snacks so I made some tofu balls inspired by my cousin, Ms E who makes them with chicken mince and carrots for my darling niece, Ms A. Good thing I had some tofu in the fridge so I mashed them up with some mince pork, added some seasonings, especially lots of pepper and even some basil flakes, they turned out really nice so I'm happy. I managed to convince the hubby to try one and he actually said 'It tastes not bad' twice! ... hahaha, I told him all he needed was have a small bite just for taste, he ate the whole thing which is cool. Though he only ate one, I am glad he liked the taste.

My Cooking - Deep Fried Tofu 炸豆腐 on Omelette 煎蛋

Made deep fried tofu 炸豆腐, crispy crispy on the outside and softness on the inside, so shiok! Had some eggs left over after using as a coating, so I made an omelette 煎蛋 as bed for the tofu ... hee hee.

Tofu Balls

Picture courtesy from my cousin, Em

My cousin, Em made tofu balls with mince meat and carrots (I think ... heh heh). I am sure everyone enjoyed the dish especially her daughter who loves anything that is crispy and crunchy.

Dou Hua 豆花 - Soy Bean Curd and Tea Leaf Eggs 茶葉蛋

Dou Hua 豆花 - Soy Bean Curd

Dòufǔhuā (Chinese: 豆腐花, literally "bean curd flower"), also called Dòuhuā (豆花) or dòufǔnǎo (豆腐腦), is an extra soft form of doufu (tofu) that is used in both desserts and salty dishes. It slightly resembles a custard.

In Taiwan, douhua is served with toppings like cooked peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.

In Hong Kong it is known as bean curd dessert, or by the name dau fu fa (豆腐花) in Cantonese. There, it can be served with ginger or syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花). Dau fu fa is also sold as packed cold dessert at supermarkets.

In northern China, douhua is often eaten with soy sauce, thus making a salty flavour.
Douhua is also served as a sweet dessert in Singapore and Malaysia. In those countries it is more commonly known by its names tow huay or tau huay in Southern Min Chinese, or by the name in Cantonese. It is usually served either with a clear sweet syrup alone, with Ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Japan, this style of douhua is known as "annin dofu."

In the Philippines it is known as taho and sold by hawkers in the mornings. It is served warm with a dark brown syrup and sago or tapioca balls.


Tea Leaf Eggs 茶葉蛋

This article is about the Chinese egg-based snack. Tea egg is sometimes also used to refer to a Tea infuser.

A peeled tea egg
Tea egg (Traditional Chinese: 茶葉蛋; pinyin: chá yè dàn; literally "tea leaf egg") is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.

In Taiwan, tea eggs are a fixture of convenience stores. Through 7-Eleven chains alone, an average of 40 million tea eggs are sold per year. The price of tea eggs in convenience stores also serve as an important price index. In north-east China and Hong Kong, tea eggs are often privately made and sold; one might also see street vendors cooking and selling steaming-hot tea eggs. In Shanghai, tea eggs are sold by both convenience stores and private street vendors, where the tea eggs are often cooked together with dried tofu.

Tea eggs are simply hard boiled eggs that have been further stewed in a salted tea liquid. Other flavourings such as soy sauce and Chinese five-spice powder are often added as well. The egg is actually boiled twice. After the first boil, when the insides are harder, the shell of each egg is lightly cracked without peeling, then the eggs are further boiled. This serves the dual purpose of letting the flavour of the tea into the egg, while colouring the surface egg white with a blurry cracked pattern that is somewhat reminiscent of marble.

The tea used in making tea eggs are usually low in quality but high in dark brown tannins. Green tea leaves are considered too bitter for the use of making tea eggs.
Typical ingredients for the stewing liquid include:
Oolong tea leaves
Minced black tea leaves
Star anise
Sichuan peppers
Soy sauce
Salt
Sugar

Thank you to Wikipedia for the descriptions.

NYC - Midtown - Seoul Garden Korean Restaurant

Today Ira and I went to Seoul Garden in Koreantown and had a nice lunch of spicy tofu soup, kalbi and a variety of appetizers. She had the kimchi beef tofu soup and I had the kimchi pork tofu soup which was very yummy, we went for the medium cos we didn't want to have volcano lava spilling out our ears and nose ... hahaha. The kalbi was very tender and tasty too.

Seoul Garden Korean Restaurant

34 West 32nd ST. 2nd Fl.

New York, NY

(Between 5th AV. and 6th AV.)

Tel: 212-736-9002