saffron veggies tagine and broccoli & tofu lo mein

I've been having this terrible cough for nearly 3 months and I recently learned that ginger, cinnamon, and cumin are quite good for curing coughing.  So this was how the saffron veggies tagine recipe came to light.  :) 

As for the broccoli & tofu lo mein recipe, it just came along because I wanted to flash my two new glasses from Okinawa and this recipe was inspired by whatever I had in my fridge at that moment.  Yeah, the reasons for my cooking are just this simple.  

For those who are in HK right now, stay home because there is a typhoon coming tonight.  The mother nature is having a symphony right now.  I adore the sound of raindrops very very much.  

Happy Monday and I wish you all a good week ahead.  

Cindy x

Instead of using couscous, this Moroccan dish goes really well with ginger rice, too.  Give it a try!! 

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 25 minutes


1 small eggplant, diced

1 small onion, finely chopped

1/2 can chickpeas, drained and rinsed

1 small carrot, diced

2-3 small new potatoes, diced

1 cup cooked corn kernels

1-2 garlic cloves, finely chopped

1 tbsp minced fresh ginger

1 tsp cumin powder

1 tsp cinnamon powder

1/2 can chopped tomatoes

2 tbsp chopped coriander

1/4 tsp saffron threads

2 cups vegetable stock

extra-virgin olive oil

For the ginger rice: 

2 bowls cooked white/brown rice

2 tbsp fresh finely chopped ginger

extra-virgin olive oil

Instructions for the tagine: 

1) Preheat a sauce pan with a generous amount of olive oil on medium-low heat.  Cook onion and eggplant for 5 minutes.  Stir frequently to avoid burning. 

2) Add garlic, ginger, and spice.  Cook for 1-2 minutes then follow by adding chickpeas, carrots, potatoes, tomatoes and corns.  Stir and cook for 3-5 minutes.  

3) Add vegetable stock and saffron threads.  Bring the sauce pan to boil then reduce to low heat and allow it to simmer for 15-20 minutes with a lid on.  

4) Fire off.  Season and garnish with the fresh chopped coriander and add a drizzle of olive oil before serving.  

Instructions for the ginger rice: 

1) Preheat a frying pan with oil on medium heat.  

2) Cook the chopped ginger for 1-2 minutes.  Stir frequently to avoid burning.  

3) Add the cooked rice to the pan and mix evenly.  Season.  

4) Serve hot with the veggie tagine as a side dish.  

This simple lo mein dish is packed with goodies for our body, mind, and soul!  

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 15 minutes


100g - 150g tofu, squared

1 broccoli, cut into florets

1/2 carrot, julienned

2-3 tbsp chopped spring onion

200g pre-made lo mein

For the sweet & spicy sauce: 

1 tbsp minced fresh ginger

1 garlic clove, finely chopped

1/2 chopped chili

1/4 cup soy sauce

1 tbsp mirin

1 tsp rice vinegar

1 tbsp brown sugar

1 tsp white flour

sesame oil

extra-virgin olive oil

Instructions for lo mein: 

1) Bring a pot of salted water to boil.  Blanch vegetables and tofu separately with the same pot of hot water.  After blanching, set the vegetables and tofu aside.

2) Blanch the pre-made lo mein and transfer the noodles and vegetables & tofu to a plate.  

3) Garnish with sweet and spicy sauce, chopped coriander and spring onions before serving.  

Instructions for the sweet and spicy sauce: 

1) Preheat a small frying pan with olive oil on medium-low heat, add garlic and ginger.  Stir frequently and cook for 1-2 minutes.  

2) Add soy sauce, mirin, rice vinegar, brown sugar, ginger, and chili.  Cook for 1-2 minutes.  

3) Add flour to the sauce and stir until sauce gets thickened.  Add a drizzle of sesame oil.  Heat off.