Pickled Bean Curd Crisps,Boiled Chinese Cabbage & Cabbage Soup   
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1 fresh, frozen or dried bean curd sheet
2 cubes preserved bean curd
(not too salty, not too spicy)
Raw black or white sesame seeds (optional)
Vegetable oil for frying

Chinese cabbage
Water for boiling SOY SAUCE
Crushed peanuts
Maggi soy sauce


Water from boiled cabbage
Spinach or other vegetables
Coriander or other fresh mints
Onion, finely cut
Few drops of Maggi soy sauce

Pickled Bean Curd Crisps
  1. Soak the bean curd sheets in water and when they become soft, put them on a wooden board.
  2. Add 1 or 2 pieces of fermented bean curd and spread it on one side of the bean curd sheet. Spread not too thick layer evenly.
  3. Sprinkle some sesame on it. This is optional.
  4. Cover the bean curd sheet completely. Fold it and make it like a sandwich.
  5. The fermented bean curd is in the middle and then cut it into bite size
  6. Heat some oil for frying in a frying pan.
  7. When the oil is heated, put the bean curd in.
  8. Cook until both sides are golden and crispy.
  9. Take it out and drain the oil.
  10. Ready to be served.
Boiled Chinese Cabbage
  1. Wash clean the cabbage and soak it in salty water for a while and wash it again.
  2. Meanwhile, boil some water. Add about 1 teaspoon of salt.
  3. Add in the cabbage into the boiling water for while, and it’s done. Just don’t overcooked it.
  4. Eat it with peanut soy sauce. Just dip it in.
Soy Sauce
  1. Put some roasted peanut in a plastic bag, tap it with a knife and crush it into pieces with a knife.
  2. Put the crushed peanut in a bowl up to one third of the bowl.
  3. Add some Maggi soy sauce. Mix.
Chinese Cabbage Soup
  1. Use the water from boiling the vegetables.
  2. Add in some coriander, a little bit of fresh onion or spinach or any aother vegetables and then boil it for a while.
  3. Sprinkle a few drops of Maggi soy sauce for tastier result. This is optional
  4. And then the soup is ready.

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