I went to the grocery store last night, and something struck my nostrils. The grapefruits were really fragrant so I had to buy some. I have days whereby I just crave a certain type of fruit or vegetables. I guess that’s how Mother Nature tells us what our body needs during the various seasons. Grapefruits are high in Vitamin C, and many people were sick at my office recently.
I have read that grapefruits tastes better when broiled in the oven with some honey or brown sugar and cinnamon, so I decided that I should try that this morning. I read that the flesh should be ‘loosened; from the skin prior to cooking, so I ran a serrated knife around the insides of the halved grapefruit. I spread a teaspoon of honey on the top of the grapefruit and placed it in the oven, flesh side up for a few minutes until the flesh started to brown. I sprinkled a dash of cinnamon and it was ready to go with my cup of chai tea.
Some people really dislike grapefruits because they are sour. I don’t mind them so much because they are kind of like pumelos, which reminds me of Mid-Autum Festivals back in Malaysia. Although cooking it in the oven for a few minutes with honey does not take all the sourness away, it was still quite good, for me anyway. I think organic grapefruits would be sweeter, though. 
I made this a while back with some soft tofu and Boca “beef” crumbles. I browned the “beef” with sliced ginger and dried chili peppers until they are fragrant. Then I added cubed tofu to the wok and scrambled with the “beef” and peppers. Seasoned with vegetarian oyster sauce, salt, sugar and it was ready to be dished with hot white rice.
OK, I cheated. I should really learn to make the curry paste on my own, but due to limited ingredient availability in the region, I was forced to use a pack of green curry paste to make this dish. Nonetheless, it turned out really good. One 50g pack of the paste uses 500ml of coconut milk. I added okra, mushrooms and tau foo pok (fried tofu balls) to the curry, seasoned with a little more salt and sugar and VOILA it was done. Pour the curry on top of cooked ho fun (thick rice noodles) softened with hot water. For garnish, I used fresh beansprouts, cilantro, tomatoes and fried vegetarian ham. The ham can be substituted with shredded chicken for non-vege option.
