Tomato stuffed with tofu

Ingredients

2 big tomatoes
1 piece of firm tofu (125 g)
6 fresh white mushrooms - sliced
1 tbsp po luo gu
pinch of salt
dash of pepper
tapiocca/corn flour

Method

1. Meshed tofu with pepper and 1 tbsp po luo gu. Set aside.

2. Carve out the flesh of the tomato, keeping only the shell. Brush over a layer of tapiocca flour on the inside of the shell.

3. Stuff the inside with the meshed tofu, place onto a plate and steam for about 20 minutes.

4. Saute ginger till fragrant, toss in the sliced mushroom and cover lid for 2 minutes.

5. Add in the tomato flesh and the juice from the steamed tomatoes. Break up the flesh chunks and cooked for another 2 minutes.

6. Off fire and pour the mixture over the steamed stuff tomato and serve.

Sitr fried watercress in sambal chilli

Ingredients

1 bundle of cresson
1 tbsp vegetarian sambal chilli
a pinch of salt
oil

Method

1. Prepare cresson, rinse and set aside.

2. Saute ginger chopped with oil and toss in the cresson. Cover with lid for 2-3 minutes.

3. Add in the sambal chilli, salt and mixed well.

4. Off fire and serve hot.

Tarte aux Peches

Ingredients
(serve 6-8)

1 ready-made pate (as shown)
1 canned preserved peach

Method

1. Preheat oven to 180 degrees or gas no. 7 for 10 minutes.

2. Remove the pate from the fridge and laid on the baking tray, using its own baking paper.

3. Drained the syrup from the canned, and sliced the peach into wedges.

4. Arrange it nicely on the pate. Put into the oven and bake for 30 minutes.

5. Serve hot.

(note: you can have a varieties of fruits like pineapple, strawberry, apple, orange, kiwi and etc...no additional sugar recommended in this recipe)

Creamy Asparagus soup with mushroom

Ingredients
(serve 2-4)

1 packet of asparagus soup sachet
half canned of button mushroom
water
tapiocca starch

Method

1. Chopped button mushroom and set aside. Put 1 litre of water in a pot, empty the sachet and bring to boil.

2. Keep stirring the lumps mixture until all dissolve. Add in the chopped mushrooms and continue to stir.

3. When the soup starts to bubble, lower the fire and add in the tapiocca starch.

4. Off fire and serve immediately.