Hot plate tofu (without hotplate)

Dried shrimp
Egg Tofu 1 tube
Carrot half sliced
3 or 4 Shitake mushrooms, chopped
Ginger 3cm chopped
Garlic 2 cloves chopped
Spring Onions 3 – separate green and white parts and chop
Oyster sauce 1 Tbsp
Chilli Bean Paste  2 Tbsp (use less for less spice)
Light Soy Sauce 1 tsp
Sugar, Salt, White Pepper to taste
Cornflour 1 Tbsp dissolved in 2 Tbsp water
Eggs 2 beaten


1. Beat eggs and make an omelette. Place omelette on plate and set aside.

2. Cut Egg Tofu to half inch thick pieces.  Cover with cornflour and shallow fry in oil until golden brown and crispy. Place on top of omelette.

3. Heat wok, add oil and fry the ginger, garlic and spring onion (white part) till fragrant.  Add vegetables and fry. Add oyster sauce, chilli bean paste, soy sauce and  1 cup water.  Simmer till vegetables are cooked and water is reduced.  Adjust to taste with sugar and salt.  Thicken with cornflour and set aside.

3.  Pour sauce on tofu and omelette.  Sprinkle some pepper and chopped green onions and serve!

Note: I didn’t use mince meat but would add that the next time.

Recipe adapted from:

Apple Betty

In a big bowl, mix:

  • 1.5 cups flour
  • 1/4 tsp soda
  • 1/4 tsp salt
  • 1 cup brown sugar (I would use 3/4 cup next time)
  • 1.5 cup rolled oats

Cut 1 cup butter into the mixture above. Rub butter in until mixture is crumbly. Press half into greased 9x13inch pan.

In a separate bowl, mix:

  • 4 thinly sliced big apples (I would use more next time)
  • 3 Tbsp butter
  • 1 tsp cinnamon or more
  • 2 tsp lemon juice or more
  • 1/4 tsp lemon rind or more
  • 1/2 tsp nutmeg or more

Arrange apples in pan and cover with remaining flour mixture and press.

Bake at 375F for 45mins.

The crumble layer at the bottom tends to be a bit soggy so I might just have the crumble on top next time.