Panfried Lotus Root Burger
Lotus root is one of my favourite food because I identify with it. What? Yeah. Lotus root looks tough on the outside but when you cook them, they release such delicate flavours that makes you wonder if they’re the same entity as the “before cooking” version.
Mapo Tofu with mild spicy bean paste
There is an interesting story behind Mapo Tofu , literally translated as “Pock Mark Lady’s Tofu”. The Mapo Tofu we have here in Singapore is usually very spicy, with Szechuan chili oil used so liberally you would have thought they were free. We’re not fans of chili oil, so when eating out, we always order “Hotplate Tofu” instead– deep fried egg tofu, vegetables and cracked egg covered with non-spicy brown sauce, served on a sizzling hotplate.
