Never judge the book by its cover....

Hubby wasn't in mood to eat on Sunday. He was upset with the Malaysian General Election result. He wasn't even in the mood to eat :(

I've decided to heat up the green curry chicken I had in freezer (given by a friend) and make a bowl of egg tofu using Toshiba smart rice cooker. They were the next easiest thing to make without much effort needed. All I need is to place the bowl in the rice cooker 10 minutes before the rice cook.

I was quite upset initially when I open the rice cooker. The egg doesn't look set. That is when I decided to leave the eggs in the rice cooker awhile longer. I almost throw the bowl of egg tofu (cos I assumed they were still in liquid form). Hubby quickly saved the bowl of egg tofu.




To our surprise the egg tofu taste great. They were the softest and smoothest egg tofu we have ever tasted.

Want to give this a try? Here is the recipe:

3 large free range eggs
1/2 cup fish stocks (may substitute with chicken stock)
1 tsp shaoxing wine
1 tsp sesame seed oil
salt and pepper to taste

Mix all ingredient in a bowl. Add in 10 minutes before the rice cook. Leave for another 10 to 15 minutes. Serve

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