Chinese Cuisine

Wheatgrass Egg Tofu with Shrimp and Broccoli

Today I decided to make this dish again after so long. My best friend of 30 years is coming over to visit me, and this is one of the dish that I prepared, because she is a tofu lover! Apart from this dish, I still have other dishes prepared like Salted Egg Yolk Prawn, Seafood clear soup with Fish Maw, Steamed Seabass and Black Vinegar Chicken. One of these days, I will write out the recipe for the Black Vinegar Chicken to share with you too.

Vegetable Ingredients

  • 200g broccoli


  • Prepare some ice water and set aside.
  • Add a pinch of salt into a pot of boiling water, blanch the broccoli for 2 minutes. Drain and put it into the ice water to stop the cooking process. Remove from the ice water after a minute, drain and set aside.

Egg Tofu Ingredients

  • 6 eggs (55g each)
  • 16g wheatgrass (chopped)
  • 400g unsweetened soy milk (200+200g)
  • pinch of fine salt
  • aluminium tray lined with cooking paper ( I bought the cooking paper from Phoon Huat, see photo below)

Method :

  • Using Blender blend the wheatgrass with 200g of soy milk. Sieve the wheatgrass, set aside the wheatgrass juice. Dispose the grass.
  • Beat the egg until the egg yolk and egg white are well combined. You should not see any coagulation of the egg white.
  • Add the wheatgrass juice and the remaining 200g of soy milk and salt, mix again until well combined.
  • Use a sifter to sieve the mixture. Pour your mixture onto a tray lined with cooking paper, steam at medium heat for about 20 minutes. Kindly note that the steaming time depends on how thick your egg tofu is. The pan I used is 7″ pan. There is no definite rule to this because everyone’s burner are not the same. Material of the pan and other factors might contribute to the timing. The important thing is just keep an eye on it, and when you see the top of your mixture solidifies then it means it is already cook, unlike cake that you still need to use a skewer to poke and check if it is all well done.
  • Turn off the heat, and let it cool.
  • Flip and pat dry, cut to your desired size.
  • Pan-Fry each pieces and set aside. Lay it neatly on a plate. Lay also the blanched broccoli on top

Ingredients for the toppings

  • 1 pack bunashimeji mushrooms
  • 100g shrimp
  • 1 small minced shallots
  • 1 small minced garlic
  • 15g red bell pepper (chopped into small pieces)
  • 15g yellow bell pepper ( chopped into small pieces)
  • 245g chicken broth ( Swanson brand)
  • salt and white pepper to taste
  • 5g cornstarch + 10g water to make slurry


  • In a heated wok, drizzle about 1 tablespoon of oil. Sauté the spices like garlic, shallots and bell peppers. Sauté until you can smell the fragrance coming out from the spices
  • Add the the mushrooms. Sauté until the mushrooms become soften
  • Add in the shrimp, followed by the broth, mix and let it boil
  • Add Salt and Pepper to taste (I didn’t add any more salt, because my chicken broth is salty enough for me, but do it according to your preference)
  • Add the Slurry, and let it boil for a minute or two. Drizzle the mixture onto the broccoli and egg tofu plate.

Lu Rou Fan 卤肉饭

Served with steaming hot rice

Who wouldn’t fall in love with lu rou fan? It is one of the famous dish in Taiwan, and I do not think anyone who tasted it would not love it. My children fell in love with it so much when they first tasted it several years back at one of the night market in Taipei. I can’t exactly remember which night market it was because we visited a lot of it, but I am thinking it might be Raohe. After we came back, I tried a couple of times, but I was not able to get the exact same taste of what we had, until I tried it again recently, that my children said it is the taste of what they remembered. As for me I feel that the taste is really quite close to what the original is. So here it is!

It is best to cook this dish in a slow cooker or thermal pot. So it won’t easily dry up your sauce but if you don’t have it, a covered pot or wok would do the same trick but you just have to simmer it slowly at lowest heat setting.


  • 700g Pork Belly Skin On (chopped see picture below)
  • 6 pcs Star Anise
  • 2 clove
  • 2 shallots chopped
  • 4g sliced ginger
  • 3 cinnamon sticks
  • 3 bay leaves
  • 3 pieces dried tangerine peel (chenpi)
  • 10g oil
  • 20g shaoxing wine (updated)
  • 40g premium soy sauce
  • 35g dark soy sauce (my dark soy sauce is thin, so if your dark soy sauce is the thick type, please adjust accordingly by putting little by little until it reaches to your desired colour)
  • 725ml water
  • 35g rock sugar
  • 6 hard boiled eggs


  • Place all of your solid spices such as ginger, star anise, cinnamon sticks, clove, bay leaves and tangerine peel in a tea bag or small cheese cloth tie up with a string. set aside.
  • Blanched the chopped pork belly in boiling water for 2-3 minutes, clean under tap water, drain, pat dry and set aside.
  • In a heated wok, add the oil, and fry some shallots. Add in the meat.
  • Stir fry for about 2-3 minutes – medium high heat
  • Add in the water, followed by soy sauce, dark soy sauce, shaoxing, spices the teabag or cheese cloth, and cloves, Stir until combined, add in the rock sugar and hard boiled egg
  • Bring the mixture to boil, then turn down the heat to the lowest setting, cover and let it simmer until the meat becomes very tender and the sauce slightly thicken. Stirring occasionally to prevent sticking. Simmer for about an hour – an hour and 15 minutes.
  • Once tender remove the spice pouch.
  • Served over steamed white rice.
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