Monday, August 21, 2017

Vegetables Stuffed Tofu Pouch 蔬菜油豆腐包

Every summer, hassle-free cooking becomes the preferred mode in the kitchen e.g. Zucchini Quinoa Sushi, Korean Chilled Tofu, No-Cook Tomato-Sauce Pasta.

This summer, I made Mixed Green Salad with Avocado Dressing, Watermelon Feta-Cheese "Pizza"-Salad and these stuffed tofu pouches.

These easy-to-make vegetarian pouches are sure to excite your guests if you are holding a family gathering or party.

Tofu pouches/puffs is quite a common ingredient in Chinese cooking especially in braised dishes in which the tofu pouches will absorb the flavors of the braising liquid.

The tofu skins/pouches are also quite often used in making Japanese Inari Sushi. So, try your luck finding these tofu pouches in Chinese and Japanese supermarkets.

Monday, August 14, 2017

Tuna Chickpeas Lettuce Endive Wraps 鱼松鹰嘴豆生菜包

For some of you wondering what Tuna Floss is, do check it out on Wikipedia. Tuna Floss belongs to this group of dried and seasoned shredded meat snack (e.g. Pork Floss, Chicken Floss) with light and soft cottony texture. Most of the times, you can find this processed food item in Asia; and in some Chinese supermarkets in the United States.

Often salty, chicken/pork/fish floss is often used to complement bland foods/dishes, for example, as toppings on plain porridge/congee or to fill up a sandwich.

With the concept of "shredded", "seasoned" and "dried", you can jolly well make meat floss at home. I would not say it is complicated; but definitely it is a tedious process that requires patience. In fact, avid homecooks have it homemade so that they can make healthier meat floss versions. Store-bought meat floss is often over-seasoned (high sodium, high sugar) and contains added preservatives in order to make the "meat" tasty and give it a longer shelf-life. Only when it is DIY, made from scratch at home, that seasonings can be toned down with no added preservatives.

Monday, July 31, 2017

Mushrooms, Green Beans, Broccoli Salad Bowl 蘑菇蔬菜沙拉

Salad-bowl meal is becoming standard lunch routine at least twice a week in my family. Not only it is healthy and nutritious, it is also a balanced meal if you build it correctly. This is also a great way to incorporate the day's veggie and fiber intake.

The more often I make salad-bowl meals e.g. Chicken, Veggies and Potatoes with Turmeric Dressing, Mixed Green Salad and Egg with Avocado Dressing, the easier it gets.

This is typically how I create my salad-bowl meals with an emphasis on vegetables, packed along with lean proteins, fiber-packed grains and good fats.

Vegetables - Target a variety by using colors e.g. red (bell peppers, beets), orange(carrots), yellow (corn), green(broccoli, green beans, zucchini), purple (cabbage) etc.

Proteins - Egg is typically my first choice as it is the easiest complete protein to prepare. Add legumes/beans, tofu/tempeh, or your choice of lean protein (e.g. chicken breast, wild salmon, sardines)

Grains /complex carbohydrates - Quinoa, millet, potatoes,sweet potatoes, brown rice, wheat pasta, legumes/beans, lentils

Good Fats - extra-virgin olive oil which typically manifests as the salad dressing; avocado which can also be salad dressing or stand-alone as an element to the salad bowl. Lean protein such as salmon or sardines is also a form of good (omega-3) fats.