There are many ways of cooking beancurd. Beancurd, which is also called tofu, is a very versatile ingredient that can be cooked in many different ways. Tofu can be stir fried, deep fried, quick fried, steamed, braised, stewed or roasted. Tofu’s high nutritional value also makes it a very popular health food. But until now, tofu has been seen as a boring or bland ingredient. This book opens up many new possibilities to cook with this ingredient and to bring it to your dinner table. Veteran cooking expert Madam Choong Su Yin shows you 50 creative ways to prepare the plain-looking tofu into traditional yet mouthwatering dishes which are sure to please your appetite.
Title: Hanky Panky with Beancurd
Author: Choong Su Yin
Language: Bilingual- English and Mandarin Chinese (Simplified)
Book Information Contents About the Author Chef Judy Koh, Managing Director and Executive Chef of Creative Culinaire The School and Caffe Pralet, has close to two decades of professional baking and cooking experience. In this book, she invites every baking aficionado to join her in the pursuit of happy baking, while she guides you, step by step, through the different recipes to create mouthwatering and professional cakes, cookies, tarts, pies, puffs and more. Title: Baking with Judy Author: Judy Koh Language: Bilingual- English and Mandarin Chinese (Simplified) Condition: New Illustrations: Full color Pages: 121 Publication Date: December 2013 Table of...
Book Information Contents About the Author In developed society, one in three people will develop cancer within his or her lifetime. Cancer is now a clear and present danger. A head-in the sand attitude of avoiding this dreaded subject will no longer do. Over the years, intensive care research has build up a wealth of knowledge on the subject. With knowledge comes power—the power to beat Cancer. Putting faith in hearsay or baseless treatment methods will only worsen your health and cause you to lose the fight against cancer. This book will open your eyes to what cancer really is...
Book Information Contents About the Author Ever walked into Chinatown and wondered what all the dried seafood and foodstuffs are used for? Abalone, Sea Cucumber, shark’s fin, fish maw, bird’s nest, pig tendon, mushroom, black fungus, scallop, oyster—all these ingredients can be very expensive and intimidating to bring into the kitchen. But, fear not. Many people think it is hard to prepare these foods, and being expensive, they don’t want to take a risk. Many others worry about the long and laborious process it takes to prepare these ingredients. None of this is true. Featuring 50 different ingredients in 100...
Book Information Contents About the Author Flavors from the past are savored ideas etched in our memories, unforgettable and sentimental. Perhaps some of the traditional treats are still available today, but the authentic tastes-made by traditional skills using natural ingredients are somewhat lost. Malaysian veteran culinary instructor Madam Choong Su Yin revives 50 traditional recipes that are generously flavored and infused with love. These recipes- which include wormwood leaf glutinous rice kueh, white layer cake, fried needle noodles and onde-onde- bring back fond memories of those good old days. May they ignite a culinary passion in the young generation in...