“Tofu Canapé” is a name invented by Jason and I like it! I was going to name this erm “Steamed Tofu with Minced Pork and Shrimp” yeah so original I know. But of course, unlike a real canapé, you can’t hold this with your fingers although you can probably eat this in one bite (or two)!

I was thinking of what else to do with tofu. I’ve made claypot tofu (look out for my recipe!), Mapo Tofu, cooked them with tau cheo, used them in soups.. I love Agedashi Tofu but I don’t do deep fry. So I thought of 方太 (haha!) and remembered those tofu parcels with meat topping that I watched her make on television, and these Tofu Canapés were created! For those not in Singapore, 方太 is a popular cook in the 1980’s to early 1990’s who had her own cooking show. Every mother in Singapore knows 方太! (“这就是我为你们准备的鲜虾肉圆蒸豆腐，你也可以在家试一试。” Haha!)

For steaming, I used my Zojirushi rice cooker which came with the steaming pan:

Of course you can steam them in a wok or stacked steamer. The water chestnuts lend a nice sweet crunch to the minced pork. I get those pre-peeled ones from Sheng Siong at $2 a packet. Please use fresh ones if you can! Leftovers can be used to brew a waterchestnut drink or my Wintermelon Soup with Pork Balls. I hope you try making the Tofu Canapés.. I had fun cooking these little parcels!

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Quick-fix meal!

I re-created this hawker dish and my family loved it! Jason even went as far to rank it up there along with the Creamy Mushroom Risotto I spent 2 hours cooking and preparing. I remember for the risotto, I was physically standing at the stove for an hour stirring the broth into the rice!

This Fried Fish Bee Hoon took me a much lesser amount of time since I prepped the fish overnight. You don’t have to. I used an airfryer for oil-free “deep frying”. If you don’t have an airfryer, I would suggest you pan-fry the fish in shallow oil instead of deep frying them.

For the type of fish, if you can, go to the market and buy snakehead/snapper fish fillets and ask the fish monger to slice them into good sized chunks. Supermarkets do sell them pre-sliced but they’re used mainly in Sliced Fish Soup. If you don’t mind, you can also buy better quality cream dory or sutchi fish (they’re the same thing) which are cheaper, fatter and chunkier, but don’t have a good reputation. When you eat fish and chips or fried fish soup outside, it’s normally made with dory/sutchi fish too.

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