Minced Pork over Steamed Egg and Tofu

 

We have steamed egg and steamed tofu. We also have braised minced pork. Why not combine them together to create a new dish. I am sure your family members will love this dish; mine do. The steps are simple and the whole process does not take long. The ingredients are easily available.

Ingredients:

For steamed egg:

• 2 eggs
• water, equivalent to the same amount of the eggs
• 1/2 tsp salt
• 1/2 tsp light soy sauce
• 1/4 tsp pepper, or more
• 1 tbsp sesame oil
• 1/2 piece of tofu (can use 1 piece if you love tofu)

For the minced meat

• 150 g minced pork
• 2 cloves garlic, chopped
• 1 tbsp cooking oil
• 1/2 tsp dark soy sauce, or more for a darker braise 
• 1/2 tsp light soy sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup water

Method:

• Prepare a steamer of boiling water.

• Crack 2 eggs into a bowl.

• Add the equivalent amount of water to the eggs.

• Add salt, light soy sauce, pepper and sesame oil.

• Beat the eggs till all the ingredients are incorporated.

• Cube the tofu and add them into the eggs.

• Steam the eggs for 15 minutes or till they are cooked.

• Add oil to a pot.

• Add chopped the garlic to the pot and saute them till they are fragrant.

• Add the minced pork and fry them.

• Add dark and light soy sauces, salt and pepper.

• Add water.

• Braise the pork till they are cooked and the sauce has been reduced by a fair bit.

• Remove the steamed egg from the steamer.

• Scoop the braised minced meat on top of the steamed egg.

• Serve.

Cheese Brownies

We always make brownies as they are. Have you ever thought of combining them with something else like cream cheese or Nutella or peanut butter? Well, since I still have a big block of cream cheese left from previous bakings, I decided to add it to my fudgy brownie. I was sure that they are going to be delicious. I love cheese and I love chocolate. So what better combination that this would be. 

Ingredients:

Brownies:

• 450 g dark chocolate (either bar or coins)
• 150 g salted butter (if using unsalted butter, then add 1/4 tsp salt)
• 100 g brown sugar
• 3 grade A eggs
• 120 g all-purpose flour
• 20 g cocoa powder
• 1 tsp instant coffee
• 1 tsp vanilla essence, optional

Cream Cheese Topping:

• 225 g cream cheese
• 40 g castor sugar
• 1 grade A egg
• 1 tsp vanilla essence, optional

Method:

• Take out your cream cheese from the refrigerator, weigh the required amount and let the latter soften and come to room temperature.

• Prepare a 7 inch x 7 inch pan (preferably with a removable base for easier removable of the brownie) - grease and line it with parchment paper. Set aside.

• Preheat the oven to 170 degrees C.

• Add dark chocolate, salted butter and brown sugar to a bowl.

• Place the bowl over a pot of boiling water (bain marie) to melt the chocolate, butter and sugar.

• Remove the bowl from the pot of boiling water once these have melted.

• Set the bowl aside to let the chocolate mixture cool down.

• Meanwhile, add softened cream cheese to a bowl.

• Add castor sugar to the cream cheese and mix by hand with a spatula till the sugar has melted and the cream cheese is smooth.

• Break the egg into a small bowl. Slightly beat it.

• Add the beaten egg to the cream cheese mixture. Mix till they are well incorporated.

• Add vanilla essence (optional) and mix to incorporate it into the cream cheese mixture.

• Set the cream cheese mixture aside.

• Once the chocolate mixture has cooled down slightly (not necessary totally), beat the eggs slightly and add them to it. Mix till the eggs are incorporated.

• Sieve the flour, cocoa powder and instant coffee.

• Add them to the chocolate mixture in thirds, mixing well after each addition.

• Add the vanilla essence (optional) and mix.

• Pour the chocolate mixture into the prepared pan.

• Scoop spoonfuls of the cream cheese mixture and place them randomly on top of the chocolate mixture.

• Use a chopstick or thin wooden skewer to swirl the cream cheese mixture to form patterns as creatively as possible.

• Bake the batter for 25-30 minutes or till it is cooked. (Test doneness by poking a wooden skewer into the brownie. It should come out clean.)

• Remove the brownie from the pan and let it cool down completely on a metal rack.

• Once it has cooled down, keep the brownie in the refrigerator before serving.