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Mapo Tofu

Cooking Time: 25 mins

Spiciness Level: 2/5

Serves: 4


454g reduced-fat firm tofu, cut into 6

1/2 cup Chicken Stock

1 tablespoon cornstarch

1 tablespoon Oyster Sauce

1 teaspoon Chilli Garlic Sauce

1 tablespoon fresh ginger, grated and peeled

2 tablespoon Soy Sauce

113g lean ground pork

3 minced garlic clove

2 cups cooked brown rice

(optional) 1/3 green onions, chopped


Dry sliced tofu by placing several layers of paper towels over tofu for a few minutes.

Cut tofu into half-inch cubes.

Combine Chicken Stock, cornstarch, Soy Sauce, Oyster Sauce and Chilli Garlic Sauce, stir the mixture.

Heat saucepan over medium-high heat. Add pork, stir to crumble the pork until cooked. Add ginger and garlic into the saucepan and stir it until golden brown, Pour broth into pan and bring it to a boil. When mixture thickens, remove from heat.

(optional) sprinkle with onions

Shredded Pork with Sweet Bean Sauce

Cooking Time: 30 mins
Spiciness Level: 2/5


227g pork loin, in thin strips
1/4 teaspoon salt
1/4 water
1 teaspoon rice wine
1/8 teaspooon black pepper
2 teaspoons cornstarch
1 teaspooon vegetable oil

2 1/2 tablespoons Sweet Bean Sauce
1/2 teaspoon Dark Soya Sauce
1/2 teaspoon Dark Vinegar
1 teaspoon sugar
1 tablespoon Light Soya Sauce
2-3 carrots,cut into thin strips
1 teaspoon of Sesame Oil
(Optional) 1 scallion, white thinly sliced


In a bowl, add pork with salt, rice wine, black pepper, cornstarch and vegetable oil. Marinate for 15 minutes

In another boil, make stir-fry sauce. Combine water, Sweet Bean Sauce, Dark Soya Sauce, Dark Vinegar, sugar and Light Soya Sauce. Mix all until sugar has dissolved.
Heat oil in saucepan. Add carrots and cook for a minute. Do not overcook the carrots, then set it aside.

In the same saucepan, heat 2 more tablespoons of oil over high heat. Add marinated pork and give it a quick stir until pork turns from pink to white, then turn down the heat to avoid burning.
Pour in the sauce, turn up the heat and stir the sauce. Toss carrots and the pork back into the saucepan, turn off the heat and serve them hot.
(Optional) Garnish with scallions

Spaghetti Cheese



300g – Spaghetti, boiled
Pinched of salt

100g – Instant Sauce Cheddar/Nacho Cheese Flavor
200ml – Full cream milk
50g – Parsley, finely chopped
10g – Black pepper, grinded


Boiled spaghetti with salt.

Pour milk into saucepan and simmer it on low heat.

Combined Instant Sauce Cheddar/Nacho Cheese Flavor into milk and stir well together.

Add in spaghetti into cheddar sauce and mix them together.

Sprinkle some parsley and black pepper on top of the macaroni.


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