Annie made this Teochew Porridge, perfect for a cold, rainy day.
Plain rice porridge, but the side dishes are stir-fried cabbage, fried pomfret in brown sauce, and omelette with shallots. The item in the spoon at the top of the pic is fermented tofu in chili oil. Mix it all in and it gives a tangy, spicy flavor to the dish.
Our friend Bea introduced us to this savory baked tofu, which is a very firm tofu that is flavored with soy and star anise. It smells kind of like tea eggs. The texture is similar to portabella mushrooms. We sliced it up and stir fried it with onions, chicken, and julienned carrots. Flavored with oyster sauce, soy sauce, sugar, salt and pepper. Very easy to make, and very tasty as well!