Tamago Tofu - Easy Steamed Egg Tofu

This homemade egg tofu (雞蛋豆腐) is soft, silky, and wonderfully smooth - just like the tender, golden egg tofu you find in Asian restaurants. Made simply from soy milk, eggs, and a touch of cornstarch, it steams into a delicate custard-like block with a gentle savory flavor.

Once cooled, it unmolds easily into a firm yet jiggly tofu that slices cleanly. You can eat it chilled, pan-fry it until lightly crisp on the outside, or add it to stir-fries, soups, and hot pot. It absorbs sauces beautifully and brings a soft, creamy texture to any dish.

This recipe is a quick, homemade way to enjoy the classic Asian egg tofu - fresh, smooth, and much more flavorful than store-bought versions. Perfect for anyone who loves silky tofu dishes or wants a lighter, protein-rich addition to everyday meals.

Yield: 1 block (about 2–3 servings)

Ingredients

- 375 cc sugar-free soy milk

- 3 eggs

- 1 teaspoon salt

- 2 teaspoons cornstarch

- A little water (for mixing with cornstarch)

Instructions

1. Prepare the Ingredients

- Beat the eggs in a bowl until smooth.

- Mix the cornstarch with a little water to make a slurry.

2. Make the Egg Mixture

- Add soy milk to the beaten eggs.

- Stir in the salt and cornstarch slurry.

- Mix until well combined.

- Strain for Smoothness

- Strain the mixture 2–3 times to remove bubbles and ensure a silky texture.

3. Prepare the Container

- Line the bottom and sides of a heatproof container with baking paper for easy removal.

4. Steam the Tofu

- Pour the egg mixture into the prepared container.

- Gas stove method: Place in a steamer and steam over medium heat for about 15 minutes.

- Electric cooker method: Add 3 cups of water to the outer pot, place the container inside, and steam for about 15 minutes.

5. - Cool and Serve

- Let the steamed tofu cool completely before unmolding.

- Slice and serve as-is, or use in stir-fries, hot pot, or other dishes.

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Easy Artisan Yeast Bread

Artisan bread is handmade, using simple ingredients like flour, water, salt, and yeast or sourdough starter. It’s known for its crusty exterior and soft, airy interior. Unlike regular bread, artisan bread often rises slowly, with fermentation taking up to 3 days, which helps develop deep flavors and a chewy texture. This bread is crafted using traditional methods and baked in small batches, giving it a rustic look and rich taste.

You can bake the bread right after it rises, or keep the dough in the fridge for a day or two. I’ve tried both versions, and they both tasted great, so if you don’t want to wait, it’s perfectly fine to bake it after the first rise.

Ingredients

- 300g Bread Flour

- 8g sugar

- 4g instant yeast 

- 6g salt

- 185g lukewarm water 

Instructions

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Rise:

   - Once done kneading, place the dough in a greased bowl and cover it with a kitchen towel. 

   - Let it rise for 1 to 1.5 hours, or until doubled in size.

3. Deflate and Shape:

   - After the dough has risen, gently punch it down to deflate.

   - Knead for 1-2 minutes, then shape it into a log or your preferred bread shape.

   - Dust a baking tray with flour, and place the shaped dough on the dusted surface. Dust the top of the bread lightly with flour and cover it with a kitchen towel.

4. Second Rise:

   - Let the dough rise again for about 40 minutes, until slightly puffed.

5. Prepare to Bake:

   - Preheat the oven to 230°C (450°F).

   - Place a baking pan filled with hot water on the lowest rack of the oven to create steam.

   - Use a sharp knife to make 3-4 shallow slashes across the top of the bread.

6. Bake:

   - Place the bread on the rack above the water-filled pan and bake for 20 minutes.

   - The bread is ready when the crust is golden and crispy. You can tap the bottom of the bread - if it sounds hollow, it’s done.

7. Cool and Enjoy:

   - Let the bread cool on a wire rack before slicing. The crust should be crispy, with a soft, airy interior.

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Berry Mousse Cheesecake (No Bake)

A No-Bake Berry Whipped Cream Cheesecake is a creamy, light dessert with a biscuit base and a refreshing flavour, perfect for summer or any occasion. 

Ingredients

Crust:

- 100g cookies (any type you prefer)

- 15ml oil

- 15ml water

Filling:

- 250g cream cheese

- 60g sugar

- 100ml whipping cream

- 100g fruits, fresh or frozen (blueberries, cherries)

- 2 tbsp gelatin + 2 tbsp hot water

Instructions

1. Prepare a baking tin by lining it with parchment paper.

2. In a food processor, grind the cookies until they form fine crumbs. Add the oil and water to the cookie crumbs and mix until well combined.

3. Press the cookie mixture evenly into the bottom of the prepared baking tin to form the crust. Use the back of a spoon or a flat-bottomed glass to flatten the crust.

4. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

5. Pour in the whipping cream, melted gelatine and fruits. I used half-half frozen blueberries and cherries.

6. Blend everything until well combined.

7. Pour the cheesecake filling over the prepared crust in the baking tin, spreading it out evenly.

8. Place the cheesecake in the refrigerator to chill for 4-6 hours, or until set.

9. Once the cheesecake is set, remove it from the refrigerator and carefully unmold it from the baking tin.

10. Slice the cheesecake and serve chilled. 

11. You can garnish the cheesecake with extra blueberries or a drizzle of blueberry sauce for added flavor and presentation.

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Strawberry Pudding

Budyń is a popular dessert in Poland and other Central European countries. It is a type of creamy custard pudding, typically made with milk, sugar, and starch (such as cornstarch or potato starch), flavored with vanilla or other ingredients like cocoa powder. Budyń can be served warm or chilled and is often enjoyed as a simple and comforting dessert or snack.

Budyń is versatile and can be customized in various ways. Some variations include adding chocolate or fruit puree for flavor, or topping it with whipped cream, fresh fruit, or a sprinkle of cocoa powder. It is a beloved dessert that is enjoyed by people of all ages in Poland and beyond.

Ingredients

- 200 ml milk

- 100 g strawberries

- 30 g sugar

- 1 egg

- 20 g cornstarch

Instructions

1. Preparation:

   - In a blender, combine the milk, strawberries, sugar, egg, and cornstarch.

   - Blend all the ingredients together until smooth and well combined.

2. Cooking:

   - Pour the mixture into a saucepan and place it over medium heat.

   - Stir constantly to prevent lumps from forming and to ensure even cooking.

   - Continue to cook until the mixture thickens and comes to a gentle boil.

3. Cooling:

   - Once the pudding has boiled and thickened, remove it from the heat.

   - Allow it to cool slightly before serving.

   - Serve the strawberry pudding on its own or with additional toppings such as fresh strawberries or whipped cream.

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Homemade Apple Sauce

Applesauce is a sweet and smooth puree made from cooked apples. It's a versatile condiment or dessert that can be enjoyed on its own or used as a topping or ingredient in various dishes. 

Homemade applesauce is delicious on its own as a snack or dessert, or you can use it as a topping for pancakes, waffles, oatmeal, yogurt, or ice cream. It's also a versatile ingredient in baking recipes, such as muffins, cakes, and quick breads. 

Ingredients

- 700g apples (peeled, cored, and chopped)

- 180g water

- 60g sugar

- 20g lemon juice

- 30g cornstarch

Instructions

1. Wash, peel, core, and chop the apples into small pieces.

2. In a saucepan, combine the chopped apples, water, sugar, and lemon juice.

3. Place the saucepan over medium heat and bring the mixture to a simmer.

4. Allow the apples to simmer for about 15-20 minutes, stirring occasionally, until they are soft.

5. Mash the softened apples using a fork or blend them until smooth.

6. In a small bowl, mix the cornstarch with a little bit of water to create a slurry.

7. Stir the cornstarch slurry into the simmering applesauce mixture.

8. Continue to cook the applesauce, stirring constantly, until it thickens.

9. Once the applesauce has thickened, remove it from the heat and let it cool slightly.

10. Transfer the applesauce to a jar or container and allow it to cool completely before serving.

11. Store any leftover applesauce in an airtight container in the refrigerator for up to a week.

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Polish Potato Pancakes - Placki Ziemniaczane

Polish potato pancakes, known as "Placki ziemniaczane" in Polish, are a traditional Polish dish made from grated potatoes, flour, eggs, and seasonings. 

The grated potatoes are mixed with eggs, flour, salt, pepper, and sometimes grated onion. The mixture is then fried in oil or butter until golden brown and crispy on the outside, while remaining soft and tender on the inside. 

They are typically served hot with sour cream, applesauce, or savory toppings like goulash or sautéed mushrooms. 

Polish potato pancakes are a popular comfort food in Poland and are enjoyed as a hearty breakfast, lunch, or dinner option.

Ingredients

- 400g potatoes

- 1 egg

- 25g flour

- Salt, to taste

- Pepper, to taste

- Oil, for frying

Instructions

1. Prepare the Potatoes:

   - Peel the potatoes and grate them using a box grater or a food processor.

   - Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is important to ensure crispy pancakes.

2. Mix the Batter:

   - In a large mixing bowl, combine the grated potatoes, beaten egg, flour, salt, and pepper.

   - Stir well until all ingredients are evenly incorporated.

3. Fry the Pancakes:

   - Heat a frying pan over medium heat and add a thin layer of oil.

   - Once the oil is hot, drop spoonfuls of the potato mixture into the pan, flattening them slightly with the back of the spoon to form pancakes.

   - Fry the pancakes for 2-3 minutes on each side, or until they are golden brown and crispy.

   - Use a spatula to flip the pancakes halfway through cooking to ensure even browning.

4. Serve:

   - Transfer the cooked potato pancakes to a plate lined with paper towels to drain off any excess oil.

   - Serve the potato pancakes hot, garnished with your favorite toppings such as sour cream, applesauce, or chopped fresh herbs.

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Polish Carrot Gravy

Polish Carrot Gravy (Sos Marchewkowy) is a flavorful sauce made from cooked carrots, often served alongside various meat dishes, potatoes, or as a topping for dumplings. This sauce is both simple to prepare and delicious, offering a slightly sweet and earthy flavor that complements many traditional Polish meals.

Ingredients

- 400g carrots

- Water (enough to cover the carrots)

- Salt and pepper to taste

- 15g flour

- 40ml oil

Instructions

1. Peel the carrots and cut them into small pieces / dice them.

2. Place the chopped carrots in a pot and add enough water to cover them.

3. Season with salt and pepper according to your taste.

4. Bring the water to a boil, then reduce the heat to simmer. Cook the carrots until they are soft and tender.

5. In a separate skillet or saucepan, heat the oil over medium heat.

6. Add the flour to the hot oil and stir continuously to prevent lumps from forming. Continue cooking and stirring until the flour turns golden brown and develops a nutty aroma. This process is known as making a roux.

7. Add cold water and stir well until no lumps.

8. Once the roux is ready, carefully add it to the pot with the cooked carrots. Stir well to combine the roux with the carrots.

9. Allow the mixture to come to a gentle boil and cook for an additional 3-4 minutes, stirring occasionally.

10. Serve the Polish carrot gravy hot as a delicious and flavorful side dish.

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Chinese Tomato Egg Stir-Fry

Chinese Tomato Egg Stir-Fry, known as "番茄炒蛋" (Fānqié chǎo dàn) in Mandarin, is a classic comfort food dish that's popular across China and Taiwan. This simple yet flavorful dish combines the sweetness of ripe tomatoes with the richness of scrambled eggs, resulting in a satisfying meal that's perfect for lunch or dinner. 

Ingredients

- 1-2 scallions

- 3-4 tomatoes

- 3-4 eggs

- Salt, white pepper, sugar (to taste)

- 1/2 tsp sesame oil

- 2 tbsp ketchup (optional)

- 1 tbsp Shaoxin wine (optional)

- 1 tsp soy sauce

- 60ml water

- 3 tbsp vegetable oil for frying

Instructions

1. Prepare the ingredients. 

   - Wash the tomatoes thoroughly and cut them into wedges. 

   - Crack the eggs into a bowl and beat them, seasoning with a pinch of salt and pepper, sesame oil and Shaoxin wine if you are using. 

   - Thinly slice the spring onions, separating the white and green parts.

2. Frying:

   - Heat up cooking oil in a large skillet or wok over medium-high heat.

   - Once the oil is hot, add the beaten eggs to the pan.

   - Allow them to scramble. Set aside for later use.

   - Add the white parts of the spring onions to the pan and fry briefly to release their flavor.

   - Add the tomato wedges to the pan and stir-fry them for 2-3 minutes until they begin to soften. Add some water if they aren't very juicy.

   - Once the tomatoes are cooked to your desired texture, return the scrambled eggs to the pan and mix them together with the tomatoes.

   - Add ketchup and other seasonings to taste.

   - Stir in the sliced green parts of the spring onions, incorporating them evenly into the mixture.

3. Seasoning:

   - Drizzle soy sauce over the tomato and egg mixture, stirring well to combine and ensure the flavors are evenly distributed.

   - Adjust the seasoning as needed, adding more salt, pepper, or soy sauce to suit your preferences.

4. Transfer the tomato egg stir-fry to a serving dish

   - Garnishing with additional sliced spring onions if desired.

   - Serve the dish hot as a flavorful side dish or spoon it over steamed rice for a satisfying main course. 

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Garland Chrysanthemum Pancakes

Garland chrysanthemum pancake is a savory Chinese dish made with garland chrysanthemum leaves  and a pancake-like batter. 

These garland chrysanthemum pancakes are savory, nutritious, and bursting with fresh herbal flavor. They make a delightful addition to any meal or can be enjoyed on their own as a tasty snack.

Ingredients

- 100g garland chrysanthemum

- 1 egg

- 60g all-purpose flour

- 50g milk

- Salt, to taste

- Pepper, to taste

- Oil, for frying

Instructions

1. Prepare the Garland Chrysanthemum:

   - Wash the garland chrysanthemum thoroughly under cold water to remove any dirt or impurities. 

   - Pat them dry with paper towels

   - Finely chop them

2. Make the Pancake Batter:

   - In a mixing bowl, crack the egg and beat it lightly.

   - Gradually add the flour and milk to the egg mixture, stirring continuously until you have a smooth batter.

   - Season the batter with salt and pepper according to your taste preferences. 

   - Mix well to ensure the seasoning is evenly distributed.

   - Add the chopped garland chrysanthemum to the batter and mix well.

3. Cook the Pancakes:

   - Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil to coat the surface.

   - Once the pan is hot, pour a portion of the pancake batter into the pan, using a ladle or spoon to spread it out into a thin, even layer.

   - Cook the pancake for 2-3 minutes on one side, or until golden brown and crispy.

   - Flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side, until cooked through and golden brown.

   - Repeat the process with the remaining batter, adding more oil to the pan as needed.

4. Serve:

   - Once cooked, transfer the garland chrysanthemum pancakes to a serving plate.

   - Serve the pancakes hot as a delicious and nutritious snack or side dish.

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Spinach Naleśniki - Polish Spinach Crepes

Naleśniki are versatile Polish crepe-like pancakes that can be enjoyed with various fillings. These spinach versions not only add a vibrant color but also a nutritional boost. They can be served with sweet or savory fillings, making them perfect for any meal of the day!

Ingredients

- 210 g cake flour

- 2 eggs

- 250 ml milk

- 120 ml water

- 60 g spinach leaves (fresh or frozen)

- 20 g sugar (adjust to taste)

- Salt to taste

Instructions

1. Prepare the Spinach:

   - If using fresh spinach, wash it thoroughly under running water and remove any tough stems.

   - If using frozen spinach, thaw it completely and squeeze out any excess water to avoid watery batter.

2. Make the Batter:

   - In a blender or food processor, combine the spinach, eggs, milk, water, sugar, and a pinch of salt. Blend until the mixture is smooth and well combined.

   - Gradually add the cake flour while blending until a smooth batter forms. If the batter is too thick, adjust the consistency by adding a little more water until it reaches a pourable consistency.

3. Rest the Batter:

   - Let the batter rest for about 30 minutes. This allows the gluten to relax, resulting in more tender crepes and helps the flavors to meld.

4. Cook the Crepes:

   - Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a small amount of oil or butter.

   - Pour a small ladleful of the batter onto the hot skillet, quickly swirling it around to spread the batter into a thin, even layer.

   - Cook the crepe for about 1-2 minutes on one side until lightly golden brown, then gently flip it using a spatula and cook for another 1-2 minutes on the other side until golden.

   - Repeat with the remaining batter, stacking the cooked crepes on a plate as you go.

5. Serve:

   - Serve the spinach crepes warm with your favorite fillings or toppings. Some delicious options include:

     - Savory fillings: Cheese, ham, sautéed mushrooms, or cream sauce.

     - Sweet fillings: Fruit preserves, sweetened cheese, or Nutella.

Notes:

- Versatility: These spinach crepes can be a delightful breakfast, lunch, dinner, or dessert, depending on your choice of filling.

- Storage: If you have leftover crepes, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

- Gluten-Free Option: You can substitute the cake flour with a gluten-free flour blend if desired, adjusting the liquid as necessary to maintain the batter consistency.

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