"Vegetarian Chinese Tofu Recipes: The Zen Twist

(Updated Version)

Tofu love? It's real, and these days, the options are endless. Back in the day, you’d grab the traditional tofu from the market, soaking in water, but those days are over for me. The taste just isn’t what it used to be. So, I’ve switched to Japanese tofu—yeah, it’s a bit pricier, but the flavor? Totally worth it. Plus, it makes cooking a breeze, even the simplest dishes turn out mouthwateringly good. Right now, I’m all about Chinese-style tofu dishes. And guess what? More and more Chinese folks are going vegetarian (CHINESE STYLE LONG BEANS), joining the Indian crowd. Is it for health? Or maybe because vegetarians get a fast pass to heaven while people like me might be headed somewhere hotter? Who knows? Dang (CHINESE VEGETARIAN NOODLE DISHES & CHINESE CHILI CASHEW VEGGIES).

 

Tofu Cooking Tips with a Zen Twist

Soft Tofu

Appropriate for steaming or microwaving because of its delicate, custard-like texture. But be careful - it’s fragile. I’ve had soft tofu crumble on me just by taking it out of the package, so handle it gently.

Fried Prawn Wantons & Prawn Fritters: Crispy Crunch Moments

(Updated Version) 

Oh, hello crispy magic! Fried prawn wantons - are you ready for this crunch-fest? Picture this: golden, crispy parcels of joy, stuffed with succulent prawns, popping out of the wok, and straight into our eager bellies. Yup, that’s right - some didn’t even make it to the plate! They were swiftly devoured by our famished tummies. Whether you’re indulging them solo or giving them a dip in some zesty chili sauce, you’re in for a treat. These little beauties go fast, so better make a lot.

 

Now, if you’re wondering how to whip up these crunchy gems, let’s dive into the recipe. Fair warning: peeling and de-veining prawns (EXQUISITE CHINESE PRAWN DISHES) can be a bit of a chore, but the delicious reward is worth it. And while prawns might not be your everyday fave, trust me, these fried wantons are so irresistible that even the non-prawn fans will be coming back for more (HONG KONG WANTON NOODLE SOUP).

Thai Vegetarian Spicy Eggplant Plus Grilled

(Updated Version)

Today, we're exploring the world of eggplant and Thai cuisine. Eggplant is not only popular in Thailand but also in Malaysia. I've grown several eggplant plants myself, and while urban gardening has its challenges - sometimes plants unexpectedly leave to heaven despite your best efforts - it’s all part of the process. It can be disheartening, but it’s a reality of urban gardening. Fortunately, I’ve had some success and have managed to grow a good number of eggplants. I often give away the surplus and use the rest in my cooking.

Eggless Molten Lava Cake: Quick & Gooey Yums in Minutes

(Updated Version)

Hunny Bunny sugar rush alert! Get ready for a candy crush of sweetness that’ll elevate your sugar high and satisfy your cravings in no time. I've been on a baking spree lately, and honestly, I’m not sure what’s driving me – maybe it's my hormones doing the tango (CHOCOLATE GENOISE ITALIAN GENOA SPONGE CAKE). Whatever it is, when the baking bug bites, I’m all in! But let’s not forget daily meals – they’re top priority. Still, when time allows and my hormones start to swirl, I dive into baking. This time, I whipped up an Eggless Molten Lava Cake, and oh boy, it was a game-changer (LEMON BARS ZESTY SENSES).

 

Forget the oven; this recipe uses the microwave, making it a speedy delight. In minutes, you’ll have an oozy, gentle eruption of molten chocolate goodness surrounded by a soft, melting cake (MANDARIN ORANGE WELLNESS SWEET PLEASURE). It’s pure joy in a cup.

Chocolate Genoise: Priceless Italian Genoa Sponge Cake

(Updated Version)

Baking is always an adventure! Toss in one extra ingredient, and boom (CLASSIC BUTTER CAKES SATISFACTION)  - Chocolate Genoise Cake is born. I whipped this up three times, and while everyone else enjoyed it, I was left scratching my head. Why, you ask? Because when sliced, the crumbs didn’t crumble enough to create a mess on the table. I pondered whether I’d botched the ingredients, measurements, technique, or even the oven temperature. Despite the little crumb conundrum, the cake turned out fabulous - airy and spongy, but not crumbly enough to please my messy side. Oh, the mysteries of baking! Anyway, here’s the recipe, and all the pro tips you need are in the CLASSIC GENOISE EUROPEAN CAKE post.

 

Ingredients

3 eggs (room temperature)

80g caster sugar

30g warm melted butter

70g cake flour

15g cocoa powder

15g corn flour

Method

Create a double boiler.

Whisk eggs and sugar in a bowl until slightly warm and foamy.

Remove from heat.

Whisk to the ribbon stage.

Mix cake flour, corn flour, and cocoa powder together.

Sift the flour mixture over the egg mixture and fold in carefully - no lumps allowed!

Stream in the warm melted butter and fold it in.

Pour the batter into a greased baking pan (choose the size based on how thick or thin you want your cake).

Bake at 170°C (preheated for 5 minutes) for about 40 minutes or until cooked. (Adjust heat and time based on your oven and pan size.)

Cool down, and if you’re feeling fancy, dust with some icing sugar.

Mathi Achar: Fish Pickle Ever-Loved Bold Revelation

(Updated Version)
There’s something irresistible about pickles - the way they blend spiciness, sourness, and sweetness into one delightful bite. This complex flavor profile is at the heart of Asian cuisine, especially in Malaysia, where every meal seems incomplete without a touch of heat from chillies or a spicy dip. The truth is, spiciness is more than a taste - it's a staple that defines our culinary identity.

Enter Mathi Achar - the epitome of this Asian love affair with bold flavors. Originating from Kerala, (KOCHI KERALA KALEIDOSCOPE) this fish pickle (Mathi means sardine in Malayalam) is a beloved dish that showcases the essence of Indian and Asian cooking. But it’s not just Kerala that claims Mathi Achar; its popularity has spread across India and into Sri Lanka (COLOMBO SRI LANKA DISCOVERIES), where it's known as achcharu. Traditionally made with fresh sardines, Mathi Achar can also be crafted with salted fish, offering a savory twist that's equally satisfying.

Lemon Bars: A Zesty Delight for Your Senses

(Updated Version)

Lemons, once my favorite go-to ingredient, have always held a special place in my kitchen. From savory Malaysian and Asian dishes to delightful baked treats, lemons found their way into my culinary repertoire. My love for lemons was sparked by fellow bloggers during the early days of blogging, much like the social media engagements we see today. I was inspired by Western bloggers who often used lemons in their cooking, and soon enough, I was baking with lemons too (LEMON BUTTER CAKE).

 

My first-ever baking adventure (CLASSIC GENOISE: A EUROPEAN CAKE)? Lemon Squares! I can still recall the zesty, sweet aroma that filled my kitchen. Despite a few rookie baking mistakes, like an over-charred top, those who tasted them loved every bite, even the crispy bits.

Kerabu Kacang Botol: Ulam & Goreng Belacan Recipes

(Updated Version)

This yoga instructor, Ms. Nava, who is also the founder of Nava's Zen, is back with another kerabu/Malay no-cook salad! If you’ve explored this space of Nava’s Zen before, you’ll find quite a few kerabu recipes available. One ingredient that truly enhances a Malay (PETAI/STINK BEANS RECIPES) no-cook salad is kerisik -grated, pan-fried, and pounded coconut, whether store-bought or homemade.

Today, I’m featuring Kerabu Kacang Botol, a Malay-style no-cook winged bean salad. Despite several attempts to grow winged beans (a story for another time), I’m giving it another try.

Singaporean Mee Siam: Malaysian Twist on a Gravy Classic

(Updated Version)

I love creating recipes on the fly, using whatever ingredients I have at home. There's no formal recipe guide; it's all about improvisation based on what's available in my fridge and pantry. My kitchen is always stocked because I prefer not to run out for groceries frequently. Instead, I shop every two weeks to replenish my supplies. This approach keeps my cooking convenient and spontaneous (HOKKIEN HAE MEE).

 

Recently, with the ingredients I had, I made Mee Siam with gravy, or as we call it in Malaysia, "kuah." After enjoying the dish with my husband, I decided to share the recipe. To my surprise, while researching online, I found that the Mee Siam I prepared closely resembled Singapore Mee Siam, which led me to name it just that. It’s reminiscent of how I previously made SINGAPORE LAKSA: MS. NAVA'S TWIST.

Oatmealll Raisin Cookies: A Delightful Twist on Traditional Treats

The anticipation mounted as I stood in my kitchen, contemplating whether to embark on one final baking venture (Semperit Cookies) before returning to the daily grind. With just three days left of my much-needed break, I found myself drawn to the allure of homemade cookies (Vanilla Butter Cookies) once more. This time, the spotlight fell on Oatmeal Raisin Cookies - a classic treat with a comforting charm.

 

Unlike some of my previous cookie escapades (Cayenne Chocolate Cookies & Nyonya Pineapple Tarts), the recipe for these Oatmeal Raisin Cookies promised simplicity and ease. Yet, as I soon discovered, even the seemingly straightforward can hold unexpected challenges. Armed with a recipe from a popular site, I dove into the baking process, only to encounter a sticky dough (Chinese Peanut Cookies) that defied all attempts at shaping.