Simple Celery and Potato Soup

This is a quick and simple low-fat, low-calorie soup which will make you feel full if you are on a diet. It is also a simple vegetable soup for toddlers, to boost their vegetable intake. For a creamier and richer vegan version, add one onion, soy milk and tofu puree to make this soup, if desired.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 250g celery (weighed after trimming), trimmed and diced
° 200g potatoes, peeled and diced
° 500ml water or stock
° ½ -1 teaspoon non dairy margarine
° ½ teaspoon salt, or to taste
° ½ teaspoon sugar (optional), or to taste
° pepper to taste

Method
1. Place the celery, potatoes and water in a pot. Bring to a boil and simmer for 10-15 minutes or until all the vegetables are tender.
2. Transfer to a blender or food processor. Add the margarine, salt, sugar and blend until smooth and creamy.
3. Ladle the soup into individual serving bowls, sprinkle with pepper and serve hot.

Taro with Ginkgo Dessert (Orh Nee)

Thick and creamy sweet yam paste, a traditional Teochew dessert which is often cooked with lards and lots of shallot oil in the past. In the recipe, lards obviously are omitted and shallot oil is greatly reduced. Soy milk is used to make this dessert more nutritious and ginkgo nuts are used liberally. Other option is to use coconut milk and water, if desired. This is quite a simple dessert to make, with the help of the blender, it make the mashing work easier and the texture smoother.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 4-6)
° 500g taro (weighed after peeling), peeled and diced
° 1 pack (75g) cooked ginkgo nuts, halved
° 250ml unsweetened soy milk or water
° 1-2 tablespoons shallot oil
° 4-5 tablespoons sugar, or to taste

Method
1. Stream the taro in a pot of boiling water or streamer for about 10-15 minutes, until tender when pierced with a fork. Drain well and coarsely mash taro in a container with a fork.
2. Transfer to mashed taro to a blender. Stir in the oil, sugar and blend until smooth and creamy.
3. Place the ginkgo nuts, soy milk in a pot and bring to a boil. Stir in the taro puree, stirring slowly over low heat and bring to a boil.
4. Ladle the taro paste into individual serving bowls and serve hot.

Stir-Fried Tofu with Spring Onion

Tired of having deep-fried beancurd, here is a quick and simple way to jazz it up and it taste scrumptious.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 1 firm tofu/beancurd, drained and cut into 6 cubes
° oil, for deep-frying
° 1 teaspoon sesame oil (optional), for deep-frying
° 2-3 stalks spring onion, cut into 4cm lengths
° 2 thin slices ginger, finely shredded

Method
1. Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Deep fry tofu until lightly golden brown. Remove the tofu with a slotted spoon. Drain well on kitchen paper.
2. Heat ¾ tablespoon of oil in a wok. Add the ginger and fry till golden brown.
3. Throw in the spring onion, tofu and stir fry for a minute. Season with light soy sauce.
4. Transfer the tofu to a serving plate and serve immediately.