Curry Tofu meshed

Ingredients

1 case of tofu
1 small carrot - chopped
1 tomato - chopped
1 tsp preserved radish (chai poh)
1 tbsp curry powder
salt
water

Method

1. Heat up wok with oil, stirred in the chopped carrot and tomato for 2 minutes. Fry in the chai poh and stirred for 1 minute.

2. Topped in the tofu and meshed thoroughly. Add in the curry powder, salt to taste and some water. Mixed well.

3. Dish up and serve hot.

(picture not very well taken due to poor lightings)

Herbal Soup

Ingredients

1 packet of Seah's spices Herbal soup (of your choice)
a few dried black fungus - soaked
10 button mushroom - halved
water

Method

1. Soaked the sachet of herbal with about 1 litre of water for at least 30 minutes to 1 hour.

2. Tear the black fungus into florets using fingers. Add in the halved mushrooms and bring to boil.

3. Off fire and allow simmer for another 2 minutes before serving.

Legumes Melange

Ingredients

1/2 cauliflower (fresh or frozen) cut into florets
100 g snow peas - halved
1 carrot - sliced
1 tomato - wedged
a few dried black fungus - soaked
2 tbsp mushroom sauce
water
dash of pepper

Method

1. Heat up a wok with oil, stir in sliced carrot and black fungus florets for 2 minutes.

2. Next add in snow peas and fry for another minute. Finally toss in the cauliflower florets and tomato wedges. Season to taste with some water and mixed well.

3. Cover and off fire. Allow simmer for 2-3 minutes. Dish up and serve hot.