Kansai-Style Japanese Cabbage Pancake (Kansaikaze Okonomiyaki) 関西風お好み焼き - Vegetarian

Bit Bit made okonomiyaki for dinner, and so as usual, Bit Bit needs to make a vegetarian one for Pig too.

This dish took about an hour to finish.

Things that Bit Bit found out about making Vegetarian Kansai-Style Okonomiyaki:

• One can add anything that one likes in okonomiyaki, so just choose one's favourite ingredients and it will turn out very yummy.
• While cooking the okonomiyaki, turn heat to low to prevent the bottom of the okonomiyaki from getting burnt and also to cook the insides thoroughly.
• Other than okonomiyaki sauce, one can also use other condiments that one likes, for example, Bit Bit likes it with ketchup, or one can use light soy sauce if one prefers a more savoury flavour.
• Okonomiyaki is a pancake made with mainly cabbage, and is crispy outside and soft in the inside. Bit Bit likes it a lot!

Ingredients that Bit Bit used to make Vegetarian Kansai-Style Okonomiyaki:

1. All Purpose Flour - About 50gm
2. Baking Powder - 1/4 Tsp
3. Water - About 80ml
4. Granulated Dashi - 1/8 Tsp
5. Salt - A Pinch
6. Cabbage - About 150gm to 200gm
7. Beansprouts - 1/2 Cup
8. Cheese - 1 Slice
9. Ketchup - 3 Tbsp
10. Vegetarian Oyster Sauce - 2 Tbsp
11. Honey - 1.5 Tbsp
12. Canola Oil - 1/2 Tbsp

Method that Bit Bit used to cook Vegetarian Kansai-Style Okonomiyaki:

1. In a big bowl, add in flour, baking powder and salt.
2. In a small bowl, add in water and granulated dashi, and mix well.
3. Pour the dashi mixture into the big bowl, and mix well.
4. Wash the cabbage, shred into small pieces and add into the flour mixture.
5. Wash the beansprouts and add into the flour mixture.
6. Tear the cheese slices into small pieces and add into the flour mixture.
7. Mix the ingredients with the flour mixture well.
8. Heat up a pan and grease the pan.
9. Turn heat to low and pour in the okonomiyaki mixture, forming a round circle.
10. Let the okonomiyaki cook for about 10 minutes, or till the bottom browns.
11. Flip the okonomiyaki over and let the other side of the okonomiyaki cook for about 10 minutes, or till it browns.
12. Use a spoon or spatula to press the okonomiyaki lightly, flattening it a little.
13. Cook for about 3 to 5 minutes and flip it over.
14. In a small bowl, mix the ketchup, honey and vegetarian oyster sauce.
15. Spread the sauce mixture on the top of the okonomiyaki, while still letting the okonomiyaki cook.
16. Cook for about 2 to 3 minutes more.
17. Serve and eat!

Steamed Sweet Potato

Pig made sweet potato soup the other day, and there was still a big sweet potato left in the fridge. Bit Bit was thinking of how to use the sweet potato, and thought of making sweet potato coated in sugar, however deep frying the sweet potato felt too oily and high in calories, so Bit Bit decided to steam the sweet potato.

This dish took about 35 minutes.

Things that Bit Bit found out about Steamed Sweet Potato:

• There are many types of sweet potatoes, and the two that are commonly found in Singapore, are the yellow-fleshed sweet potato with purple skin and the orange-fleshed with brown skin. The former which Bit Bit knows as Japanese Sweet Potato is sweeter and firmer, while the latter is more mild in taste and softer. Bit Bit prefers the japanese sweet potato.
• There are also many ways of preparing sweet potato, which includes boiling, steaming, baking and frying. Bit Bit feels that boiling or steaming the sweet potatoes are one of the healthier methods, and they taste just as yummy.
• Sweet potato is a very healthy food filled with vitamins, but it is a carbohydrate so eat it with some protein as well.

Ingredients that Bit Bit used for Steamed Sweet Potato:

1. Sweet Potato - 1 Big Whole

Method that Bit Bit used to make Steamed Sweet Potato:

1. Wash the sweet potato and cut into even width sizes.
2. Cut away the outer roots of the sweet potato.
3. Wash the sweet potato pieces.
4. Pour some water into a pot, sufficient for steaming.
5. Bring the water to a boil and steam the sweet potato for about 25 to 30 minutes.
6. Poke the sweet potato with a chopstick and if it goes through smoothly, turn off the heat and remove the sweet potato.
7. Serve and eat!

Plain Fried Rice Vermicelli (Plain Fried Bee Hoon) 炒米粉

One of Bit Bit's favourite breakfast is a packet of fried bee hoon with sambal chilli, especially when the bee hoon has just been cooked. Bit Bit can finish the whole packet of bee hoon within 10 minutes. Looking at the rice vermicelli (bee hoon) kept in the cupboard, Bit Bit decided to make chao mee fen (fried bee hoon).

This dish took about 25 minutes.

Things that Bit Bit found out about Plain Fried Bee Hoon:

• Plain fried bee hoon is a very common breakfast dish in Singapore, and many people will often buy a packet and bring it to work.
• Common toppings with the plain fried bee hoon are fried egg, hot dog, fried chicken wing, fried chicken pieces, fishcake, fried fish fillet, chicken nuggets, stir-fried vegetables and many more.
• This dish is normally eaten with sambal chilli or pickled green chilli, which are both Bit Bit's favourites.
• Although this dish is called plain fried bee hoon, some hawkers will add in beansprouts and/or cabbage.

Ingredients that Bit Bit used for Plain Fried Bee Hoon:

1. Bee Hoon (Rice Vermicelli) - 2 Servings of 50gm Each
2. Cabbage - 2 Cups
3. Beansprouts - 2 Cups
4. Dark Soy Sauce - 1 Tbsp
5. Light Soy Sauce - 1 Tbsp
6. Salt - A Pinch
7. Canola Oil - 1 Tbsp
8. Water - 1/2 Cup

Method that Bit Bit used to cook Plain Fried Bee Hoon:

1. Soak the bee hoon in water for about 10 minutes, and drain.
2. Wash the beansprouts and set aside.
3. Wash and cut the cabbage into small pieces, and set aside.
4. Heat up a pan and add oil.
5. Add in the cabbage and stir fry for 5 minutes.
6. Add in the water and simmer till cabbage softens.
7. Add in beansprouts and bee hoon.
8. Add in dark soy sauce, light soy sauce and salt.
9. Stir fry and mix well, for about 5 minutes.
10. Serve and eat!

Simmered Bamboo Shoots (Takenoko no Nimono) たけのこの煮物

Bit Bit bought a packet of bamboo shoots from Giant recently, intending to make a Japanese dish out of it. After thinking through, simmered bamboo shoots (takenoko no nimono) seemed like an easy and delicious dish, so Bit Bit proceeded to make takenoko no nimono.

This dish took about 45 minutes, as time is needed to simmer the bamboo shoots till it has great flavour.

Things that Bit Bit found out about Takenoko no Nimono:

• Nimono are dishes that are simmered till the stock gets absorbed by the food. One type of nimono is the takenoko no nimono.
• Bamboo shoots are high in nutritional value, low in calories and high in protein.
• This dish is not only healthy, and it is also very filling, which is great for those on diet.
• For non-vegetarians, adding some bonito flakes (katsuobushi) also adds a fragrant flavour to the takenoko no nimono.

Ingredients that Bit Bit used for Takenoko no Nimono:

1. Boiled Bamboo Shoots - 1 Packet of 250gm
2. Dried Kelp (Kombu) - 1 Small Rectangle Piece
3. Water - 2 Cups
4. Mirin - 1.5 Tbsp
5. Light Soy Sauce - 1.5 Tbsp

Method that Bit Bit used to make Takenoko no Nimono:

1. In a pot, add the 2 cups of water and kombu. Bring to a boil and simmer for 15 minutes.
2. Bring another pot of water to boil.
3. Wash and cut the bamboo shoots into bite sizes.
4. Boil the bamboo shoots for about 5 to 10 minutes and remove.
5. When the kombu stock has simmered for 15 minutes, cut the kombu into strips.
6. Add in mirin and light soy sauce, and bring the stock to a boil.
7. Add in the boiled bamboo shoots and let it boil in the stock till all the stock is gone. It takes about 15 to 20 minutes.
8. Serve and eat!

Japanese Vinegar Pickled Cabbage (Kyabetsu no Suzuke) キャベツの酢漬け

Bit Bit finally went to NTUC to buy a big bottle of rice vinegar, and was thinking of making some pickled green chilli which is good to eat with noodles. But there were no cheap green chilli in the market, so Bit Bit decided to use the leftover cabbage and make kyabetsu no suzuke (vinegar pickled cabbage).

The preparation of this dish took about 20 minutes, but it will still need to be left overnight or a few hours.

Things that Bit Bit found out about Kyabetsu no Suzuke:

• Sugar is needed as the vinegar may be too acidic to eat on its own. Water can be added to dilute the vinegar too.
• The calories for this dish is very low, and is very delicious too.
• Other vegetables can be used too, for example, radish, chilli, cucumber, etc.
• Other than vinegar pickling, there is also salt pickling and Bit Bit will try it some time soon. 
• Normally there will be a weight to push the vegetables down into the liquid.

Ingredients that Bit Bit used for Kyabetsu no Suzuke:

1. Cabbage - 4 to 5 Cups
2. Carrot - 1 Medium Whole
3. Salt - 1 Tbsp
4. Rice Vinegar - 1 Big Bottle of 600ml
5. Water - 2 Cups
6. Sugar - 7 Tbsp

Method that Bit Bit used to make Kyabetsu no Suzuke:

1. Wash and shred the cabbage into tiny pieces.
2. Wash and remove the skin of the carrot, and cut into small slices.
3. Soak the cabbage and carrot in water and add salt, for about 30 minutes.
4. Rinse and wash the vegetables.
5. Use a wet towel to pat dry the vegetables and place them in a dry container.
6. In a pot, pour the vinegar, water and sugar in, and stir well.
7. Boil the vinegar mixture, and pour it over the vegetables.
8. Close the lid of the container and let the vegetables soak overnight.
9. Put the container into the fridge the next day.
10. Serve and enjoy!

Fried Flat Rice Noodles (Char Kway Teow) 炒粿条 - Vegetarian

Pig bought some yellow noodles and kway teow (flat rice noodles) from the market yesterday, and the first thought when Bit Bit saw the noodles, was char kway teow! It has been some time since Bit Bit last ate char kway teow (fried flat rice noodles) which were absolutely delicious but also absolutely fattening, but since it is homemade, Bit Bit shall use healthier options to lower its calories and also make it vegetarian for Pig's dinner.

The vegetarian char kway teow took about 40 minutes.

Things that Bit Bit found out about Vegetarian Char Kway Teow:

• Adding dark soy sauce adds more colour to the dish, while adding light soy sauce adds more saltiness.
• Adding some sweet sauce to the char kway teow will allow it to have a slight sweetness.
• Although the dish is called char kway teow (fried flat rice noodles), adding yellow noodles to it will give it a different texture, and is very yummy.
• Try not to over stir-fry the dish, as the kway teow (flat rice noodles) and tau kwa (firm beancurd) will break into pieces.

Ingredients that Bit Bit used for Vegetarian Char Kway Teow:

1. Yellow Noodles - About 150gm
2. Kway Teow (Flat Rice Noodles) - About 200gm
3. Tau Gey (Beansprouts) - 2 Cups
4. Tau Kwa (Firm Beancurd) - 1 Piece
5. Chye Poh (Preserved Radish) - 2 to 3 Tbsp
6. Cabbage - 1.5 Cups
7. Dark Soy Sauce - 2 Tbsp
8. Light Soy Sauce - 1.5 Tbsp
9. Sweet Sauce - 2 Tbsp
10. Salt - A Pinch
11. Canola Oil - 2 Tbsp
12. Water - 1/2 Cup

Method that Bit Bit used for Vegetarian Char Kway Teow:

1. Wash the beansprouts and set aside.
2. Cut the tau kwa into slices and set aside.
3. Wash and cut the cabbage into small pieces and set aside.
4. Heat up a pan and add oil.
5. Wash the chye poh and add it into the pan.
6. Fry it for about 3 to 5 minutes till it turns brownish.
7. Add in the tau kwa and cabbage, and fry for about 5 minutes.
8. Add water, and simmer till cabbage has softened.
9. Add in beansprouts and both noodles into the pan.
10. Add in dark soy sauce, light soy sauce, sweet sauce and salt.
11. Stir fry and mix well, for about 5 minutes.
12. Serve and eat!

Leftover Oden Broth Set Meal おでんの残り汁定食 - Vegetarian

After making oden yesterday, there was some leftover oden broth, so Bit Bit was thinking of what to do with the leftover delicious oden broth. Bit Bit was thinking of making the leftover broth into a vegetarian set meal dinner for Pig, and rice or noodles would be a good idea. So, Bit Bit decided to make oden rice which will then become fried oden rice and a bowl of oden along.

This dish took about 1 hour to complete.

Things that Bit Bit found out about Leftover Oden Broth Set Meal:

• Leftover oden broth can actually be used again by adding new ingredients in, one can also add in some rice or noodles to absorb the yummy oden broth.
• There are many uses of oden broth, as it can be used as a soup stock, for example in tamagoyaki, noodles soup, nimono, etc.
• Try not to leave the radish in the oden overnight, as it may cause the soup to have a slight bitter aftertaste.

Ingredients that Bit Bit used for Leftover Oden Broth Set Meal:

1. Carrot - 1 Medium Whole
2. Konnyaku (Yam Block) - 1 Piece
3. Long Cabbage - 1 Small Whole (About 200gm)
4. Tau Pok - 1 Piece
5. Uncooked Rice - 1/2 Cup
6. Salt - A Pinch
7. Leftover Vegetarian Oden Broth
8. Canola Oil - 1 Tbsp

Method that Bit Bit used to make Leftover Oden Broth Set Meal:

1. Wash and rinse the uncooked rice for about three times.
2. Pour in about 1.5 cups of leftover oden broth into the pot containing the washed rice.
3. Cook the rice under medium low heat for about 10 to 15 minutes, stirring occasionally.
4. When rice is soft and water has mostly dried up, turn off the heat and cover the lid of the pot for about 10 minutes. Add more oden broth if required.
5. Once rice is ready, scoop the oden rice into a bowl and let it cool.
6. Heat up the remaining leftover oden broth at low heat.
7. Cut off the bottom of the cabbage, and wash the cabbage leaves.
8. Cut off the stem of the cabbage leaves, and dice.
9. Cut the cabbage leaves into medium sizes, and set aside.
10. Wash and remove the skin of the carrot, cut 1/3 of the carrot into thin small slices, cut the remaining 2/3 carrot into small chunks, and set aside.
11. Wash the konnyaku, cut 1/3 of the konnyaku into 2 triangular pieces and the remaining 2/3 into small cubes, and set aside.
12. Bring a pot of water to a boil.
13. Add in all the konnyaku to cook for about 10 to 15 minutes, and remove.
14. In the pot of leftover oden broth, add in the cabbage leaves, carrot chunks, konnyaku triangular pieces and tau pok, and bring to a boil before simmering for 15 minutes.
15. Heat up a pan and add oil.
16. Add in the carrot slices, cabbage dices and konnyaku cubes, and stir fry for about 2 to 3 minutes.
17. Pour in about 1/3 cup of leftover oden broth, and let the vegetables simmer till the broth has evaporated.
18. When broth has evaporated, add in the steamed oden rice and stir-fry for about 5 minutes.
19. Spinkle some salt over the fried rice, and stir-fry for about 1 to 2 minutes.
20. Place the rice in a plate, and the oden in a bowl.
21. Serve and eat!

Japanese Assorted Stew (Oden) おでん - Vegetarian

Bit Bit likes the fishcakes in yong tau foo a lot, and when Bit Bit came across this dish called oden, Bit Bit wanted to try it out. However, Bit Bit did not have the ingredients and after being able to find most of the ingredients, Bit Bit decided to make oden. As usual, Bit Bit needs to make a vegetarian version of Pig as well, so Bit Bit will record down the vegetarian version first.

The vegetarian oden took about 1.5 hours to prepare and cook.

Things that Bit Bit found out about Oden:

• Oden is a very delicious dish, and the dashi and condiments are very important to flavour all the food in the oden well.
• For a vegetarian version, one can use kombu (kelp) dashi or shiitake (chinese dried black mushroom) dashi. Bit Bit prefers the kombu dashi as one can also eat the kombu after cooking, and it tastes great. As there is no bonito flakes added to give the soup more flavour, add more kombu for a stronger taste.
• Since one main ingredient for oden is fish cake, which is not vegetarian, the vegetarian version will not have a sweet seafood taste, but it will have a flavourful kelp taste. Both Bit Bit and Pig likes it a lot.
• Bit Bit likes to keep the leftover soup and add more ingredients in the next day, the soup will become more flavourful.
• Oden is low in calories and healthy, and also consists of both fibre and protein. Bit Bit loves it.
• In this dish, Bit Bit tries to replace as much of the ingredients that Bit Bit can find locally instead of buying the original japanese products.

Ingredients that Bit Bit used for Oden:

1. Kombu (Kelp) - 2 Rectangular Pieces (About 4 inches long when dried)
2. Water - About 700 to 800 ml
3. White Radish - 1/2 Medium Whole
4. Long Cabbage - 4 Leaves
5. Tau Pok (Deep-fried Tofu Puff) - 3 Pieces
6. Konnyaku (Yam Block) - 1/3 Block
7. Mirin - 3 to 4 Tbsp
8. Light Soy Sauce - 3 to 4 Tbsp

Method that Bit Bit used to cook Oden:

1. Pour the water and add in the kombu into a big pot, and bring to a boil. Afterwhich, simmer the dashi for 30 to 45 minutes.
2. Wash and remove the skin of the radish, and cut into 1 inch slices, and set aside.
3. Wash and cut the konnyaku into triangular shapes, and set aside.
4. Peel out the leaves of the cabbage one by one carefully, so as not to break them. Cut off most of the stem of the leaves.
5. Wash the leaves, fold the sides of the leaf towards the centre and roll it up from the bottom to the top. Use a toothpick to prevent the cabbage roll from falling apart. Repeat for the remaining leaves. Set aside the cabbage rolls.
6. Wash the stem of the leaves and cut them into small squares. These will be used to put into the tau pok bag.
7. Cut the top of the tau pok to form an opening for stuffing. As the interior of the tau pok does not normally have a hole like the aburaage, cut the middle of the tau pok to form an opening carefully. Repeat for the rest of the tau pok.
8. For the extra tops of the tau pok which were cut off, set them aside to be placed in the oden too.
9. Once all the ingredients are prepared, bring a pot of water to boil.
10. First, boil the radish slices for about 3 to 5 minutes.
11. Remove the radish slices and add them into the dashi pot to let them simmer in the dashi.
12. Second, boil the cabbage rolls for about 1 to 2 minutes. Remove from boiling water and set aside.
13. Thirdly, boil the tau pok top and tau pok bag for about 3 to 4 minutes.
14. Remove the tau pok from the boiling water, and use a wet towel to dry the tau pok lightly.
15. For the tau pok top, set them aside. For the tau pok bag, open the bag and stuff in the cabbage stem dices. Use a toothpick to secure the opening of the bag, and set aside.
16. Lastly, boil the konnyaku for about 10 minutes to remove the fishy smell. As the boiling water was already used to boil the tau pok previously, and will be slightly oily, wash the boiled konnyaku in running water, before placing them into the dashi pot.
17. Now, the ingredients - radish, konnyaku, tau pok slices, tau pok bags and cabbage rolls are all prepared.
18. In the dashi pot that is still simmering, with radish and konnyaku in it, add mirin and light soy sauce, and mix well.
19. Taste the soup, if the flavour is not enough, add more mirin or light soy sauce accordingly.
20. Add in the cabbage rolls, tau pok slices and tau pok bags.
21. Cover the pot with a lid, and let it simmer for about 15 minutes. The longer you simmer, the tastier the oden, Bit Bit prepared the oden 3 hours in advance before dinner, and when it is dinner time, the oden tastes very yummy.
22. Serve and eat!

Flat Rice Noodle Soup (Kway Teow Soup) 粿条汤 - Vegetarian

Bit Bit was thinking of what to cook for Pig's dinner, and since there is only chee cheong fun left in the fridge, Bit Bit had to use chee cheong fun to prepare dinner. Then Bit Bit thought of kway teow soup, and since chee cheong fun is also a kind of rice noodle in the form of a roll, Bit Bit used chee cheong fun in replace of kway teow to make kway teow soup.

This dish took about 25 minutes to complete.

Things that Bit Bit found out about Kway Teow Soup:

• Chinese dried mushrooms, tomato and beansprouts gave a lot of flavour to soups, so be sure to add them in for a more flavourful soup.
• Chee cheong fun is more fragile than kway teow, so if using chee cheong fun in place of kway teow, do not cook them for too long else they will become small pieces. A good way is to cook the kway teow or chee cheong fun separately in a pot of boiling water and then put them into the soup.
• This is a light and tasty meal, which is suitable for people who do not have appetite.

Ingredients that Bit Bit used for Kway Teow Soup:

1. Chee Cheong Fun - 1.5 Pieces
2. Chinese Dried Black Mushrooms - 4 Pieces
3. Tomato - 1 Whole
4. Tau Kwa (Firm Beancurd) - 1 Piece
5. Beansprouts - 1 Cup
6. Light Soy Sauce - 2 Tbsp
7. Water - 2 Cups

Method that Bit Bit used to cook Kway Teow Soup:

1. Pour the water into a pot and bring to a boil.
2. Wash and cut the mushrooms into slices.
3. Add the sliced mushrooms into the boiling water.
4. Turn heat to low and simmer for about 10 minutes.
5. Wash and cut the tomato into 6 wedges, and set aside.
6. Cut the tau kwa into small rectangles and set aside.
7. Wash the beansprouts and set aside.
8. When the mushrooms have been simmered for 10 minutes, add in the tomato wedges and tau kwa into the soup, and simmer for 5 minutes.
9. Add in the beansprouts and simmer for another 5 minutes.
10. Bring another pot of water to boil and steam the chee cheong fun for 5 minutes.
11. Once chee cheong fun is ready, cut the chee cheong fun into 1 inch pieces.
12. Pour the soup into the serving bowl and add in the cut chee cheong fun.
13. Serve and eat!

Stir-Fried Spicy Brinjal (Eggplant) and Long Beans 辣炒茄子长豆

Pig normally likes to stir-fry brinjal with chilli padi and Bit Bit likes it. The mixed vegetable rice stall near Bit Bit's area also sells stir-fried brinjal with long beans and Bit Bit also likes it. So today, Bit Bit decided to make stir-fried spicy brinjal and long beans.

This dish took about 20 minutes to complete.

Things that Bit Bit found out about Stir-Fried Spicy Brinjal and Long Beans:

• Long beans need a longer time to be cooked, so while stir-frying vegetables, cook the long beans first.
• To check whether a brinjal is cooked, poke a chopsticks into its flesh and if it goes through easily, the brinjal is cooked.
• This dish is healthy and filled with fibre, and the chilli also stimulates one's metabolism.

Ingredients that Bit Bit used for Stir-Fried Spicy Brinjal and Long Beans:

1. Brinjal (Eggplant) - 6 Small Whole
2. Long Beans - 350gm (Around 12 to 15 Pieces)
3. Red Chilli Padi - 9 Pieces
4. Canola Oil - 1 Tbsp
5. Light Soy Sauce - 1.5 Tbsp
6. Salt - A Pinch
7. Water - 1/2 Cup

Method that Bit Bit used to cook Stir-Fried Spicy Brinjal and Long Beans:

1. Wash and cut the brinjal into thick slices, and set aside.
2. Wash and remove the head and tail of the long beans, cut into 2 to 3 inch pieces and set aside.
3. Wash and remove the head of the chilli padi, cut the chilli padi into two pieces each.
4. Use a chopstick to hit the chilli padi gently to remove the seeds, and set aside.
5. Heat up a pan and add oil.
6. Add in the long beans and red chilli padi. Stir fry for about 5 minutes.
7. Add in 1/4 cup of water and simmer for about 3 to 5 minutes.
8. Continue to stir fry and simmer till long beans are mostly cooked (does not taste raw anymore).
9. Add in the brinjal and 1/4 cup of water.
10. Stir fry for about 5 minutes and simmer till both long beans and brinjal are cooked.
11. Add in light soy sauce and salt, and mix well.
12. Stir fry for about 2 to 3 minutes.
13. Serve and eat!

Ketchup Tofu and Carrot Fried Rice 番茄豆腐红萝卜炒饭

One of Bit Bit's favourite condiment is tomato ketchup, so Bit Bit was thinking of making ketchup fried rice. However, Bit Bit wants to make it special, so Bit Bit decided to add carrots and tau kwa (firm beancurd) to the ketchup fried rice, and also to put the rice into the tau kwa like a box.

This dish took about 30 minutes to finish cooking, including preparation of ingredients.

Things that Bit Bit found out about Ketchup Tofu and Carrot Fried Rice:

• Ketchup really goes well with rice, as it makes the rice sweet and tasty.
• Adding some firm tofu to the ketchup fried rice will give a soft texture while chewing on the rice, which makes it a very interesting combination.
• Bit Bit feels that children will like ketchup fried rice a lot due to the sweetness in the ketchup.
• Fried rice does not have to be oily and high in calories, just remember to add less oil and use a non-stick pan.

Ingredients that Bit Bit used for Ketchup Tofu and Carrot Fried Rice:

1. Uncooked Rice - 3/4 Cup
2. Water - 1.5 Cups
3. Ketchup - 3 Tbsp
4. Carrot - 1/3 Whole Large
5. Tau Kwa (Firm Beancurd) - 2 Pieces
6. Canola Oil - 2 Tbsp

Method that Bit Bit used to cook Ketchup Tofu and Carrot Fried Rice:

1. Wash and rinse the rice for about three times.
2. Pour the water and the washed rice into a pot and cook at medium low heat.
3. When most of the water has dried up, check whether the rice has soften. If the rice has soften, turn off the heat and cover with a lid, else add in some water and cook for a little while more.
4. Wash and remove the skin of the carrot, cut into small slices, and set aside.
5. Use a knife and cut out the interior block of the tau kwa. Slice the top of the interior block to be the 'tofu box's' cover.
6. Heat a pan and add 1 tbsp of oil.
7. Fry the exterior block of the tau kwa carefully to prevent the corners of the tau kwa from breaking. When the exterior block (tofu box) of the tau kwa has turned golden, remove from pan and set aside.
8. Fry the 'tofu box's' cover till golden and set aside.
9. For the leftover tau kwa, dice into small pieces.
10. Add in 1 tbsp of oil into the pan.
11. Add in the carrots and leftover diced tau kwa, and stir-fry for 3 to 5 minutes.
12. Add in the cooked rice and ketchup, and mix well.
13. Stir-fry for about 2 to 3 minutes and turn off the heat.
14. Place the ketchup fried rice on the serving plate, leaving a small portion of ketchup fried rice to be put inside the 'tofu box'.
15. Place the 'tofu box' on top of the fried rice, scoop the small portion of ketchup fried rice and put them inside the 'tofu box'.
16. Cover the 'tofu box' with the 'tofu box's' cover.
17. Serve and eat!

Food Tasting : Nine Fortune Chinese Pineapple Cake 九福凤梨酥

Bit Bit went marketing with Pig yesterday and Pig found one of Pig's favourite dessert which is vegetarian, and it is pineapple cake (pineapple tart). It is not very cheap for 8 pieces of pineapple cake per packet, but it is quite rare to see vegetarian pineapple cake without egg, so Pig decided to buy it and Bit Bit decided to try it.

The vegetarian pineapple cake is mainly made of pineapple, wintermelon, maltose, sugar, wheat flour, vegetable oil, butter, milk powder and preservatives. As seen from the ingredients, one piece of pineapple cake is considered very high in calories at 111kcals. Bit Bit is horrified by the high amount of calories and decided that Bit Bit can only eat one piece maximum per day.

For the tastewise, the exterior crust of the pineapple is soft and yummy. The pineapple filling in the inside is a bright yellow colour, and is at an appropriate level of sweetness, though it does stick to the teeth slightly. The soft crust and sweet pineapple filling complement each other, and Bit Bit finds that it is quite nice for a vegetarian pineapple cake, considering no egg is added.

Considering the price for just 8 pieces of pineapple cake, Bit Bit finds it quite costly. However, Bit Bit feels that it can be bought occasionally and kept for some time since it is individully wrapped. It is also recommended for vegetarians who have been thinking of eating pineapple cakes.

A nice way to reward oneself once in a while when one is watching their weight.