This is one of the dishes she would cook. Chinese flowering chives with taukwa (firm chinese tofu). I remember how she taught us to snap the stems off in order not to include the fibrous older stems. Back in those days, the taukwa was dyed yellow.
This is one of the egg drop soups. You can make this with various types of vegetables e.g. mint leaves, loofah gourd, mani chai/cekur manis (sweet leaf bush), kau kee chai (wolfberry leaves). This one I cooked is with the red Indian/Malabar spinach.
This looks so good! My favourite kind of food. If only I could cook...
ReplyDeleteFox : )
mmm. looks delish.
ReplyDeleteMy mum also cook these dishes for us.
ReplyDeleteI wonder these are Cantonese dishes.
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Oh stop... you're making me hungry!!
ReplyDeleteCan you send some to me, pleeease?!?!
The food looks just gorgeous! LOL
Gosh that tofu dish looks delicious!
ReplyDeleteGrandma's dishes look so YUMMY. You are a good cook. Makes me want to take the first plane to Singapore and knock on your door, just in time for dinner!!! ;-}
ReplyDeleteWhat does kau kee chai look like before it is cooked? What does it taste like? And why is the name in English 'wolfberry leaves'?
I don't know if they are Cantonese dishes. These are quite easy to cook. E-mail me if you want to know how. These are home cooked dishes, not usually found in restaurants. The kau kee chai has a distinct taste, slightly bitter (if I remember correctly) and these are the leaves of the plant that also produces the wolfberry which we use in Chinese herbal soups.
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