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.  

potatoes and eggs aren't poor men's food anymore..

I never grow tired of eggs and potatoes.  Back in the old days, these are supposed to be poor men's food but to our surprises, eggs and potatoes are no longer for the poors.  A pack of 6 organic free range eggs cost at least HKD55 or more in the selected international supermarkets in HK and that is equivalent to roughly USD7.  This means each egg costs at least a dollar of US and more.  This isn't cheap at all.  I haven't even counted the ingredients yet.  Home cooking in HK isn't so cheap especially if we want to eat local and organic.  This certainly requires some research and study.