Chinese Cooking @ LLBN Cooking Studio

Last Wednesday, I did 2 cooking segment on Loma Linda Broadcasting Network. It was a live show~ which means that no errors can be made. Each segment was 10 minutes, making it a total of only 20 minutes. It was really short time to show 3 recipes. When the video was uploaded onto youtube, it was kind of weird looking at myself on TV, embarassing I woudl say. :P
The first one was Tofu Cabbage roll.
Tofu Cabbage Rolls
1/2 box of firm tofu
4 dried shitake mushrooms - soaked and minced (reserve water for making gravy)
1/2 carrot, diced
Green onions, chopped finely
5 cabbage leaves
1 egg
4 oz water chestnuts, diced finely
Corn starch
Seasonings for tofu mixture :
Salt, pepper, mushroom seasoning, onion and garlic powder


Squeeze tofu between paper towels to remove excess water. Mash tofu with a fork. Add minced shitake mushrooms, diced carrots, minced green onions, seasonings, egg and corn starch. Mix well. Add enough corn starch to get a thick consistency.

Rinse cabbage, trim the stem and blanch in boiling water for a few seconds until tender.

Fill each cabbage leaf with enough filling and roll up.

Steam the cabbage roll for 10-15 minutes.
For the gravy: Boil the mushroom stock. Add seasonings like vegetarian mushroom oyster sauce, soy sauce and pepper. Add cornstarch mixture and allow the heat to thicken the mixture. Pour gravy over rolls and garnish as desired.

Oriental Cabbage Salad

1/2 head cabbage, chopped ( or  Napa cabbage)
6 green onions, chopped
2 Shallots
½ cup corn
12 oz Vegetarian Ham/ Chicken ( Opt. )

1 package vegan ramen noodle
0.5 tsp garlic powder
0.5 tsp onion powder
1 tsp mushroom seasoning
2/3 cup slivered almonds
2/3 cup shelled sunflower seeds ( OPT)
3 tablespoons sesame seeds

4 1/2 tablespoons rice vinegar / lemon juice
3 tablespoons sugar
1/2 teaspoon pepper
1/4 cup salad oil
¼ cup sesame oil
1 Tbsp soy sauce


1. Crush the ramen noodle into small pieces. Add in the garlic powder, onion powder and mushroom seasoning. Bake the noodles, sesame seeds and almonds in oven for 10 minutes at 350F. Set aside to cool.

2. Mix all salad ingredients. Set aside.

3. Mix all dressing ingredients.

4. Pour dressing over salad mixture and toss together. Just before serving, top the noodle mix.

Serves: 4-6
Finally, mummy's corn soup :)


  • Shallots
  • 5 oz vegetarian ham, finely cubed
  • 5 oz water chestnuts, chopped
  • 2-3 shitake mushroom, chopped
  • 1 tin Vegetable Stock or water ( about 400g)
  • 1 tin Cream Style Corn (about 400g)
  • 1 Egg, beaten
  • 2 tsp Cornflour mixed with 2 Tbsp Water
  • Dash of Pepper
  • 1 Tbsp Light Soy Sauce
  • Dash of Sesame Oil
  • Stir-fry sauce, 1 tsp
  • Mushroom seasoning
Sprigs of cilantro and green onions

  1. Soak mushrooms in hot water. Squeeze out the water before mincing it finely.
  2. Cut veggie ham, water chestnuts, shitake mushroom into small cubes.
  3. Heat up the oil and fry shallots until golden brown. Add in mushroom and continue frying for 5 minutes. Add in soy sauce, pepper.
  4. Add in the creamed corn into the pot. Fill the can with water or vegetable stock.
  5. Add 1 Tbsp light soy sauce.
  6. When hot, add in beaten egg or egg white and stir gently, so the egg cooks in strands.
  7. Allow it to cook until boiling before adding the corn starch mixture. Give the cornstarch slurry a quick re-stir and add to the soup, stirring quickly to thicken. Drizzle in sesame oil and pepper.
  8. Divide the soup into individual bowls.
  9. Scatter a few strips of green onions/cilantro on top of soup.
  10. Serve.

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Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.