Wednesday, November 30, 2011

Steamed Apple Pie Filling

I made you a picture and then I eated it. All gone.
Read More......

Sunday, November 27, 2011

Vegan Microwave Muffin with Oatmeal

Inspired by my success with Blogilates' Microwave Minute Muffin, I tried another microwave mug, this time by Chocolate-Covered Katie. This one happens to be vegan, which is nice, because I don't always have milk and eggs in the house :) It makes a lighter cake-like muffin (the original recipe is actually for cupcake ;P ), which is nice (the Blogilates one is super-filling) but it's a tiny bit grainy, probably due to the lack of egg as an emulsifier. I think I'll add more oatmeal next time, and maybe top with muesli.
The dark bits are black/purple rice flakes from the Chinese Quaker's oats I bought :D They don't taste any different from the rest of the oatmeal, but it adds some colour and vitamin B, which is awesome!

Read More......

Wednesday, November 23, 2011

How to Make Mung Beans in a Tatung Indirect Heat Steamer/Rice Cooker

Mung beans, and actually beans in general, are super-easy to cook in a Tatung steamer. Just soak overnight, drain, fill with water, and steam.

Just kidding, you don't have to soak the mung beans. But most other beans you do.

This is what the cooked beans look like

Step by step below the cut!
Read More......

Saturday, November 19, 2011

Sacha Tofu-Woodear-Enoki

I got fresh fried tofu skin and woodear at the market! With a bit of boiling water and some sacha sauce sprinkled with salt, it became a delicious accompaniment to noodles :)

I know this picture looks disgusting and am very sorry -- that's what happens when you use flash. But it was REALLY DELICIOUS.
Read More......

Wednesday, November 16, 2011

Stoveless Sacha Noodles with Sweet Onion

We made this on our convection cooker :D

Read More......

Sunday, November 13, 2011

Asian Egg Salad

Okay, this isn't actually what Asian egg salad looks like. Asian egg salad is just like American egg salad: chopped boiled eggs and veggies smothered in mayonnaise and maybe a dash of vinegar. The only difference is Asian mayonnaise, which is sweeter and thicker and generally more tasty than its Western ancestor (personal opinion).

But no. This is egg salad I tried to make and then found out my mayonnaise had gone off. D: So I improvised using the ingredient I had, which also happen to be Asian. That's why it's Asian egg salad.
Lots of veggies and a hard-boiled egg. Nummy!

Read More......

Wednesday, November 9, 2011

Stoveless Recipe: Mushrooms & Fried Tofu with Satay Sauce

This dish is pretty much IMPOSSIBLE to fuck up. No, seriously. You canNOT boil mushrooms or tofu for too long. CAN NOT. Unless you boil the thing dry, in which case maybe you shouldn't be in the kitchen making food with heat. You should be in detox.

Sacha sauce, sometimes labelled (extremely confusingly) as 'barbecue sauce' (esp. the bullhead brand (the name of which makes it even more confusing when you get the vegetarian version and you're wondering if it's got cow in it 'cause it says bullhead on it and you don't read Chinese.) The kanji you're looking for is 素 (vegetarian) 沙茶醬(sacha sauce).

You can't even tell what this is supposed to be. But it's delicious, and that's all you need to know.

You can make this un-fried tofu too, but I've been eating plain tofu for DAYS.
Read More......

Sunday, November 6, 2011

Easy Chili with Black-Eyed Peas

A thick, rich, protein-rich entree filled with veggie goodness! Serve with crusty bread for a filling meal.

Easy Chili with Black-eyed Peas, shown with crumbled laver soda crackers.

Read More......

Wednesday, November 2, 2011

Blanched Mystery Greens

I have no idea what these greens are, but they're DELICIOUS.Edit/ they're 龍鬚菜 (lit. dragon's whisker greens), or chayote greens. Chayote is a squash. Who knew! Also, they're called ハヤトウリ in Japanese. O.o I don't know why.

Read More......