Gung Hay Fat Choy!
Ellen Smith
Here is a recipe some of you more adventuresome might like to make for
your own celebration of the Year of the Snake.
100-Corner Crab Cakes
1 pound loaf thinly sliced white bread, crusts
removed
3/4 pound shrimp, peeled, deveined & cleaned
with salt
3 tablespoons sherry
1 large egg white
1 teaspoon coarse or kosher salt
1/4 teaspoon freshly ground white pepper
1/4 cup heavy cream
1/3 cup finely chopped water chestnuts
2 tablespoons finely chopped cilantro
2 green onions, white part, finely chopped
1 tablespoon peeled, grated gingerroot
3/4 pound fresh crabmeat
about 2 tablespoons olive oil for dipping
corn oil for deep-frying
Preheat oven to 250°F.
Cut bread into 1/4" dice and place on a
nonstick baking sheet. Bake for about 30 minutes, without turning, or
until the bread is dry, do not let the cubes brown.
Dry the shrimp well with paper towels, then place in a food processor.
Add the sherry and puree.
Place shrimp puree in a medium bowl; set aside.
Lightly beat egg white with the salt and white pepper. Add to the shrimp
puree.
Stir in the cream. Mix in the water chestnuts, cilantro, scallions, and
gingerroot.
Gently fold the crabmeat into the shrimp mixture (the crabmeat should
remain lumpy).
Have the bread cubes ready in a large bowl on one side of the crabmeat
mixture.
Place the olive oil in a small bowl on the other side.
Oil a tablespoon by dipping it into the olive oil, then scoop up 1
heaping tablespoon of the shrimp-crab mixture and place it on top of the
bread cubes.
Repeat, placing 5 or 6 spoonfuls of the crabmeat mixture on the bread
cubes, spacing
them so they do not touch.
Roll each lump of crabmeat into the cubes, forming a ball as you work.
Gently flatten each ball into a small cake, about 2-inches in diameter;
place the crab cakes on a
platter or a baking sheet.
Pour about 6" of oil into a skillet or fryer and heat to 325°F.
Fry the crab cakes in batches until they are golden, turning once, 3 to
4 minutes on each side; do not crowd.
Remove the crab cakes with a slotted spoon and drain on paper towels.
Ellen Smith
Damsel in dis Dress wrote:
>
> Ellen Smith <el...@nytestar.com> wrote:
>
> >January 24th signals the end of the Year of the Dragon, enter the Snake.
> >Here is a recipe some of you more adventuresome might like to make for
> >your own celebration of the Year of the Snake.
> >
> >100-Corner Crab Cakes
>
> <snip recipe>
>
> Finally! A recipe for crab cakes that sounds good to me! I'm not a fan of
> Old Bay Seasoning, so I don't like the usual ones. THIS, on the other
> hand, sounds delightful! Thank you for posting it, Ellen!
>
> Damsel
Cool! Let me know how you like them.
Ellen
Young
> I sure will ... won't be until late January or early February, though.
> Unless people obey my command to send me money before then. <g>
Your command is my wish!
nancy
ari...@pepper.eajenkins.earthlink.net
No, no! ::swings pocketwatch back and forth hypnotically::
Send the money to meeeee.... :)
But seriously. I'm looking forward to Chinese New Year, too.
Usually someone in the local Chinese community (people who've been my
parents' friends for years, and whose kids I grew up with) will issue
a party invitation, and we all have a potluck. It's wonderful
stuff--someone will bring roast duck, someone else brings roast pork,
tofu dishes (I'll probably bring one), veggies, glass noodles, rice
porridge, etc. Last year, one of the aunties explained to me some of
the auspicious meanings of the food people brought, stuff whose
Chinese name also sounds like "wealth", "good fortune" etc. It's a
good excuse (not that we need one) to stuff ourselves silly, and
everyone dresses up with lots of red clothing and jade jewelry.
Ariane
Ellen Smith
Damsel in dis Dress wrote:
> If I let you keep my pocket watch, would you be willing to post a tofu
> recipe or two? Crash has never tasted tofu, and I would like to make
> something quasi-normal for him to try. His first exposure to the stuff
> will be critical, so I need something non-weird to your average Minnesotan.
>
> Sven
Do you mind if I butt in here? My favorite tofu dish is Ma Po Tofu and
I've taken the liberty to post a few recipes for it. I like to add some
braised greens to the dish.
-------------
1) Ma Po Tofu
8 Cubes medium hard Tofu
-(2"X2")
4 oz Ground pork
1 ts Chopped garlic
1 tb Chopped green onion
1 tb Hot bean paste (substitute ground red pepper paste if
available)
1 ts Brown peppercorn powder
2 tb Soy sauce
1 ts Salt
2 ts Cornstarch
2 ts Water
1 c Soup stock
1 ts Sesame oil
3 c Oil
Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec.
Remove Tofu and
drain off all but 3 tablespoons oil. Reheat and fry the pork well, add
Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3
minutes. Mix cornstarch and water to make a paste, then add to mixture
to thicken. Toss in chopped green onion and sesame oil. Put on a plate
and sprinkle with brown peppercorn and serve with rice.
------------
2) Ma Po Tofu
Marinade:
1 tablespoon oyster sauce
1 teaspoon cornstarch
1/2 pound ground turkey
1 package (16 ounces) firm tofu, drained
Sauce:
1/3 cup chicken broth
2 tablespoons soy sauce
1 1/2 teaspoons chile garlic sauce
1 teaspoon black bean garlic sauce
1 teaspoon cornstarch
1/2 teaspoon ground toasted Szechuan peppercorns
2 tablespoons canola oil
2 tablespoons minced garlic
1 fresh red chile pepper, minced
Chopped green onions, for garnish
1. Combine marinade ingredients in a bowl. Add meat
and mix well. Let stand for 10 minutes. Cut tofu into
1/2-inch cubes. Combine sauce ingredients in a bowl;
set aside.
2. Place wok over high heat until hot. Add oil,
swirling
to coat sides. Add garlic and red chile pepper and
cook, stirring, until fragrant, about 10 seconds. Add
meat mixture and stir-fry for 2 minutes.
3. Add tofu and sauce. Cook, stirring gently, until
tofu
is heated through and sauce boils and thickens.
4. Place in serving bowls and garnish with green
onions.
---------------
3) Ma-Po Tofu
1/2 lb ground pork
1 box fresh tofu (regular or firm.) Cut in to 1/2 inch cube.
3 oz Hot Bean Sauce
1 tbs garlic, minced.
1 tbs ginger, minced.
3 green onion, chopped fine.
Non-stick oil spray (i.e. Pam)
1.Spray non-stick oil spray in wok. Sauté garlic, ginger and ground
pork.
2.Add tofu, stir well. Cook until tofu is hot.
3.Add hot bean sauce and water, mix well. Bring to boil.
4.Turn off heat, add green onion. Mix well.
5.Serve hot with steamed rice.
Ellen Smith
>
>
> >Do you mind if I butt in here? My favorite tofu dish is Ma Po Tofu and
> >I've taken the liberty to post a few recipes for it. I like to add some
> >braised greens to the dish.
>
> first:
> >---------------
> >3) Ma-Po Tofu
> >
> > 1/2 lb ground pork
> > 1 box fresh tofu (regular or firm.) Cut in to 1/2 inch cube.
> > 3 oz Hot Bean Sauce
> > 1 tbs garlic, minced.
> > 1 tbs ginger, minced.
> > 3 green onion, chopped fine.
> > Non-stick oil spray (i.e. Pam)
> >
> > 1.Spray non-stick oil spray in wok. Sauté garlic, ginger and ground
> >pork.
> > 2.Add tofu, stir well. Cook until tofu is hot.
> > 3.Add hot bean sauce and water, mix well. Bring to boil.
> > 4.Turn off heat, add green onion. Mix well.
> > 5.Serve hot with steamed rice.
>
> be a good recipe for introducing tofu to the guy. One question ... I've
> read that if you want the texture of tofu to be more like that of meat, you
> should freeze it first, then thaw and press most of the fluids out of it.
> Is that what you recommend for this recipe?
>
> Ignorantly yours,
> Carnivorous Carol
I just buy the extra firm tofu and drain it well. I find that it holds
up nicely and absorbs plenty of the flavor from the sauce. Never heard
of the "freeze" method, but if you try it let me know your results....:)
Ellen
ari...@pepper.eajenkins.earthlink.net
<head_t...@my-deja.com> wrote:
>
>If I let you keep my pocket watch, would you be willing to post a tofu
>recipe or two? Crash has never tasted tofu, and I would like to make
>something quasi-normal for him to try. His first exposure to the stuff
>will be critical, so I need something non-weird to your average Minnesotan.
Hmmmm. What would be too weird? Does he like stir-fry? I
think I've posted this recipe before, but it is one of our favorites.
Probably not authentic and, I suppose, not a stir-fry in the
traditional sense, but it disappeared very quickly at last year's
Chinese New Year celebration, so I'm not too worried.
On a side note, my husband is a fairly recent convert to tofu,
as am I. I hated it as a kid! IMO, it needs a strong-flavored sauce
or other spices, and pan-frying greatly improves the texture.
Tofu with Oyster Sauce
1 cake of bean curd (the kind packed in water. I use the soft kind
because I like the texture better, but firm is easier to handle
when pan-frying, your choice.)
peanut oil
1/2 tsp. red pepper flakes (optional)
1 medium onion, chopped
3 tsp. brown sugar
6 Tbsp. dry sherry
3 Tbsp. soy sauce
6 Tbsp. oyster sauce
3 cups chopped broccoli (can also use any other vegetable you want.
For the party, I used a mixture of broccoli, napa cabbage, sugar
snap peas and some sliced carrots for color, plus some
reconstituted Chinese black mushrooms, sliced up.)
2 tsp. cornstarch mixed with 1 Tbsp. cool water, for a thickener, if
desired
Mix together sugar, sherry, soy sauce and oyster sauce and set aside.
Slice tofu lengthwise, then cut across into slices about 1/2"-3/4"
thick. Let drain a few minutes and pat gently with paper towels to
absorb some of the water. In a skillet, heat a couple Tablespoons
peanut oil and pan fry tofu until golden on both sides. Let slices
drain on a paper towel.
Add a little more oil to skillet if necessary (you'll want
enough to coat the bottom) and add red pepper, if using. After about
half a minute, add chopped onions and saute until onions are softened,
about 4 minutes or so. Add sauce mixture, then chopped vegetables and
cook until desired texture. I like them tender-crisp (although
judging from past threads, not everyone does!) so I don't cook them
for too long. Add cornstarch and water mixture last, if you want the
sauce a little thicker. We have this with steamed white rice.
Notes: I increase/decrease the amount of sauce depending on how much
of the chopped vegetables I include, so it's pretty flexible. The
original recipe is from a Jeff Smith cookbook. I also substitute
minced garlic for the onion with good results, and this will work will
with plain broccoli, too.
Ariane
ari...@pepper.eajenkins.earthlink.net
>
>Do you mind if I butt in here? My favorite tofu dish is Ma Po Tofu and
>I've taken the liberty to post a few recipes for it. I like to add some
>braised greens to the dish.
[snipped great recipes]
That's one of my favorites, too. The one I use was gleaned
off THIS newsgroup, originally posted by Michael Steinel. I've
tweaked it, but neglected to write down the changes. It's pretty
similar to yours (I don't use peppercorns, though), and it is another
good way to consume tofu.
Ariane
ari...@pepper.eajenkins.earthlink.net
>
>Gawd, you'd love my house. Steven's mother loved every Asian piece of
>artwork she saw and bought all of it. Steven inherited it all, lock,
>stock, mirrors and lamps, not to mention the vases. My contribution,
>simple Waterford and Wedgewood. We don't use any of it <grin>....
>
>Michael <- likes throwing stuff in the dishwasher
My mom does have a Chinese set of dishes used mainly for
special occasions, like Chinese New Year. I've seen the pattern in many SF
Chinatown shops in red, yellow, and I think blue/green. She has the
red kind, and I have no idea if it is dishwasher safe! Other than
that, I don't really think my parents have that much Asian art...
Ariane
zxcvbob
> recipe or two? Crash has never tasted tofu, and I would like to make
> something quasi-normal for him to try. His first exposure to the stuff
> will be critical, so I need something non-weird to your average Minnesotan.
>
Cut into little pieces, dip in batter, and deep fry it (like cheeze
curds)?
Regards,
Bob
"Hey, don't drink that poison! That's four dollars an ounce!"
--Groucho Marx
hahabogus (Alan)
seasoning is required before cooking. That is if you are only cooking tofu.
But if using in a recipe (with other stuff) it takes on the dominate
flavours in the recipe.
I like to use my favorite seasonings (no Harry Not beets) garlic and Cumin
(pop into mind) to pre-season tofu.
But I imagine any favorite seasoning combos would work.
"Damsel in dis Dress" <head_t...@my-deja.com> wrote in message
news:46146tgk7v55brvrv...@4ax.com...
> zxcvbob <b...@a51web.net> wrote:
>
> >> If I let you keep my pocket watch, would you be willing to post a tofu
> >> recipe or two? Crash has never tasted tofu, and I would like to make
> >> something quasi-normal for him to try. His first exposure to the stuff
> >> will be critical, so I need something non-weird to your average
> >>Minnesotan.
> >
> >Cut into little pieces, dip in batter, and deep fry it (like cheeze
> >curds)?
>
> Now, THAT sounds like a winner! (I think) Does tofu get stretchy, like
> cheese? Is there a seasoning that the tofu should be soaked in, prior to
> frying, to make it taste cheesier? Would beer batter work as the coating?
>
> All additional ideas for introducing tofu to someone who's never tried it
> before are most welcome!
>
> Carol
> >--
> Damsel's Edible Complex:
> http://home.att.net/~edible-complex/
> Culinary FAQs, RFC Cook-Ins, Heirloom Recipes
susa...@my-deja.com
add a little chopped szechuan pickled vegetable, and serve it over a
bowl of sticky rice. Also good without the meat. Susan C
Sent via Deja.com
http://www.deja.com/
ari...@pepper.eajenkins.earthlink.net
<head_t...@my-deja.com> wrote:
>
>He does like stir-fry! When I first acquired him (he hates it when I say
>that), he wouldn't touch Chinese food in any way, shape, or form. Now, he
>craves the stuff. He is becoming more flexible all the time.
My husband started off being a cheeseburger-and-fries sort of
guy, and only started trying other foods when he was in his 20's, I
think. His mother and step-mother STILL can't believe it. ;)
>The recipe you posted looks wonderful ... I have no doubt that he'll like
>it. As long as I replace the broccoli with something else. Pea pods and
>diagonally sliced carrots, maybe?
You're welcome! Just about anything that would go well in
a stir fry would work, IMO. I've also tried it with snow peas, but
sugar snap peas and broccoli are our favorites.
Ariane
Victor Sack
> If I let you keep my pocket watch, would you be willing to post a tofu
> recipe or two? Crash has never tasted tofu, and I would like to make
> something quasi-normal for him to try. His first exposure to the stuff
> will be critical, so I need something non-weird to your average Minnesotan.
"Normal tofu", even "quasi-normal tofu", is an oxymoron. Give him beets
instead - there is only one Minnesotan who doesn't like 'em.
Victor
Harry A. Demidavicius
Puhleeze, Victor. You don't know that. They have to line up in
Minnesota to share the three Net terminals - so we haven't heard
from all of the people yet ....
Harry
Martha Hughes
honor of the old tradition, here are a couple of dishes:
THREE WINTERS
4 servings
1/2 cup dried black mushrooms
1/4 cup dried salt cabbage
1 cup bamboo shoots
2 tblsp. sesame oil
1 tblsp. soy sauce
1/4 cup stock
Separate soak dried mushrooms and salt cabbage. Slice bamboo shoots. Cut
mushrooms in half if large. Shred soaked cabbage. Heat sesame oil. Add
bamboo shoots and stir fry for 2 to 3 minutes. Add mushrooms and cabbage,
stiry fry 2 minutes. Sprinkle with soy sauce. Add stock and heat quickly.
Simmer, covered for 5 minutes over med. heat.
FOOD OF THE FOREST
6 to 8 servings
1 cup dried black mushrooms
2 tblsp. cloud ear mushrooms
1/2 cup lily buds
3/4 cup chestnuts
1/2 pound asparagus
2 cups bamboo shoots
2 slices fresh ginger root
2 tblsp. oil
3 tblsp. stock
1 tblsp. soy sauce
3 tblsp. oil
1/2 teas. salt
1 teas. oil
1 teas. soy sauce
1 teas. sugar
Separately soak dried black mushrooms, cloud ear mushrooms and lily buds.
Blanch and shell chestnuts. Cut soaked mushrooms in half if large. Discard
tough ends of asparagus, sut ctalks in 1 1/2 inch sections. Cut bamboo
shoots in matchstick-like strips; sliver ginger root.
Heat oil. Add ginger root and stir-fry a few times. Add black mushrooms and
chestnuts; stir-fry 2 minutes. Add cloud ear mushrooms; stir-fry a few times
to coat with oil.
Add stock and soy sauce, then cook, uncovered for 10 minutes over med. heat,
storring frequently. Remove ingredients from pan.
Heat the second quantity of oil. Add asparagus and bamboo shoots and
stir-fry 3 minutes. Stir in salt, then remove vegies from pan.
Heat remaining oil. Add lily buds; stir-fry 2 minutes. They stir in
remaining soy sauce.
Return mushrooms and chestnuts to pan and cook, covered 5 minutes over med.
heat, stirring occasionally.
Return asparagus and bamboo shoots. Sprinkle with sugar and stir-fry only to
reheat. Serve at once.
Victor Sack
> On Mon, 15 Jan 2001 00:00:31 +0100, sa...@uni-duesseldorf.de
> (Victor Sack) wrote:
> >
> >"Normal tofu", even "quasi-normal tofu", is an oxymoron. Give him beets
> >instead - there is only one Minnesotan who doesn't like 'em.
>
> Puhleeze, Victor. You don't know that. They have to line up in
> Minnesota to share the three Net terminals - so we haven't heard
> from all of the people yet ....
You mean they might yet turn out to prefer tofu to beets? Now this is a
frightening thought, indeed.
Gran
Harry A. Demidavicius
(Victor Sack) wrote:
>Harry A. Demidavicius <har...@telusplanet.net> wrote:
>
>> On Mon, 15 Jan 2001 00:00:31 +0100, sa...@uni-duesseldorf.de
>> (Victor Sack) wrote:
>> >
>> >"Normal tofu", even "quasi-normal tofu", is an oxymoron. Give him beets
>> >instead - there is only one Minnesotan who doesn't like 'em.
>>
>> Puhleeze, Victor. You don't know that. They have to line up in
>> Minnesota to share the three Net terminals - so we haven't heard
>> from all of the people yet ....
>
>You mean they might yet turn out to prefer tofu to beets? Now this is a
>frightening thought, indeed.
>
>Gran
Let's not worry - they are isolated by Winter [you know the
Season - no rain, no earthquakes, no fires, - just tofu ....]
or .... tinned beets]
Harry
Victor Sack
> On Tue, 16 Jan 2001 00:53:21 +0100, sa...@uni-duesseldorf.de
> (Victor Sack) wrote:
>
> >Harry A. Demidavicius <har...@telusplanet.net> wrote:
> >>
> >> Puhleeze, Victor. You don't know that. They have to line up in
> >> Minnesota to share the three Net terminals - so we haven't heard
> >> from all of the people yet ....
> >
> >You mean they might yet turn out to prefer tofu to beets? Now this is a
> >frightening thought, indeed.
> >
> Let's not worry - they are isolated by Winter [you know the
> Season - no rain, no earthquakes, no fires, - just tofu ....]
> or .... tinned beets]
You mean it's just like Alberta?! ;-)
Gran
Harry A. Demidavicius
(Victor Sack) wrote:
>Harry A. Demidavicius <har...@telusplanet.net> wrote:
>
>> On Tue, 16 Jan 2001 00:53:21 +0100, sa...@uni-duesseldorf.de
>> (Victor Sack) wrote:
>>
>> >Harry A. Demidavicius <har...@telusplanet.net> wrote:
>> >>
>> >> Puhleeze, Victor. You don't know that. They have to line up in
>> >> Minnesota to share the three Net terminals - so we haven't heard
>> >> from all of the people yet ....
>> >
>> >You mean they might yet turn out to prefer tofu to beets? Now this is a
>> >frightening thought, indeed.
>> >
>> Let's not worry - they are isolated by Winter [you know the
>> Season - no rain, no earthquakes, no fires, - just tofu ....]
>> or .... tinned beets]
>
>You mean it's just like Alberta?! ;-)
>
>Gran
Well 3 out of 4 or 5 ain't bad Gran. [no rain,fires or quakes].
The T/TB police are on the other two "things".
YH&OGS
Valerie Stark
>
>> If I let you keep my pocket watch, would you be willing to post a tofu
>> recipe or two? Crash has never tasted tofu, and I would like to make
>> something quasi-normal for him to try. His first exposure to the stuff
>> will be critical, so I need something non-weird to your average Minnesotan.
If you can find baked, marinated tofu, try that. It has a firm texture,
not quite meatlike, but not squishy, either. I have even sliced it thinly
and used it in sandwiches.
IMO, the only thing the silken stuff is good for is sauces. Put it in the
blender with a ton of the appropriate spices for whatever dish you're
making. Instant "cream" sauce. It's a good salad dressing, dip, pasta
sauce, etc.
Valerie
Roxan-NO Spam
love this stuff.
Roxan in Pa.
"Valerie Stark" <vst...@panix.com> wrote in message
news:94a39r$h5c$1...@panix6.panix.com...
Damsel in dis Dress
>You can also use silken tofu for puddings, pie filling and fruit drinks, I
>love this stuff.
>Roxan in Pa.
Can you share some recipes or techniques? I've never used the stuff, and
I'm frightened. <g>
Thanks,
The Trinker
Damsel in dis Dress wrote:
>
> zxcvbob <b...@a51web.net> wrote:
>
> >> If I let you keep my pocket watch, would you be willing to post a tofu
> >> recipe or two? Crash has never tasted tofu, and I would like to make
> >> something quasi-normal for him to try. His first exposure to the stuff
> >> will be critical, so I need something non-weird to your average
> >>Minnesotan.
> >
> >Cut into little pieces, dip in batter, and deep fry it (like cheeze
> >curds)?
>
> Now, THAT sounds like a winner! (I think) Does tofu get stretchy, like
> cheese? Is there a seasoning that the tofu should be soaked in, prior to
> frying, to make it taste cheesier? Would beer batter work as the coating?
>
> All additional ideas for introducing tofu to someone who's never tried it
> before are most welcome!
If you're making deepfried tofu to be like deepfried cheese...
well, no, tofu doesn't get stretchy.
But it would probably taste pretty nifty with steak sauce or
worcestershire.
--
DO NOT SEND REPLIES DIRECTLY TO THIS E-MAIL!
tri...@pacbell.net is a spamdump, and is not read.
Send mail you'd like me to read to <kat> @ <vincent-tanaka.com>
(remove the brackets, of course.)
Martha Hughes
The Trinker <tri...@pacbell.net> wrote in message
news:3A6992EF...@pacbell.net...
>
>
> Damsel in dis Dress wrote:
> >
> > zxcvbob <b...@a51web.net> wrote:
> >
> > >> If I let you keep my pocket watch, would you be willing to post a
tofu
> > >> recipe or two? Crash has never tasted tofu, and I would like to make
> > >> something quasi-normal for him to try. His first exposure to the
stuff
> > >> will be critical, so I need something non-weird to your average
> > >>Minnesotan.
> > >
> > >Cut into little pieces, dip in batter, and deep fry it (like cheeze
> > >curds)?
> >
> > Now, THAT sounds like a winner! (I think) Does tofu get stretchy, like
> > cheese? Is there a seasoning that the tofu should be soaked in, prior
to
> > frying, to make it taste cheesier? Would beer batter work as the
coating?
> >
> > All additional ideas for introducing tofu to someone who's never tried
it
> > before are most welcome!
>
>
> If you're making deepfried tofu to be like deepfried cheese...
> well, no, tofu doesn't get stretchy.
>
> But it would probably taste pretty nifty with steak sauce or
> worcestershire.
>
thick, flour it, fry it in a bit of oil and have it in a sandwich. I like it
scrambled with a bit of cheese, or marinated and served in salads. Deep
fried tofu is good too.
Jack Schidt
"Martha Hughes" <bast...@worldnet.att.net> wrote in message
news:ogrb6.8129$1m.4...@bgtnsc04-news.ops.worldnet.att.net
...
>
> >
> I'm such a wierdo but I love the taste of tofu! I love to
slice it 1/4"
> thick, flour it, fry it in a bit of oil and have it in a
sandwich. I like it
> scrambled with a bit of cheese, or marinated and served in
salads. Deep
> fried tofu is good too.
> >
> >
Figgers you'd say that. I like it baked and in a warm
tortilla with pico de gallo. I like to add it to clear
soups too.
Jack Weirdo Too
"I'm branching out" (today anyway)
Steve Kramer
>
>
> > No, no! ::swings pocketwatch back and forth hypnotically::
> >Send the money to meeeee.... :)
>
>
> > But seriously. I'm looking forward to Chinese New Year, too.
> >Usually someone in the local Chinese community (people who've been my
> >parents' friends for years, and whose kids I grew up with) will issue
> >a party invitation, and we all have a potluck. It's wonderful
> >stuff--someone will bring roast duck, someone else brings roast pork,
> >tofu dishes (I'll probably bring one)
>
> recipe or two? Crash has never tasted tofu, and I would like to make
> something quasi-normal for him to try. His first exposure to the stuff
> will be critical, so I need something non-weird to your average Minnesotan.
Sorry I missed this when it was posted, but here is THE difinitive tofu
recipe, a version of Ma Pwo Tofu that will knock you socks off! (My
apologies to Ellen Smith, but YOURS DOESN'T MAKE IT TO FIRST BASE!!! YOU
LEFT OUT ALL THE GARLIC AND RED PEPPER!!!! :o) )
Try this one, exactly as written...
MA PWO BEAN CURD
(POCK-MARKED MAMA'S BEAN CURD)
4 squares soft bean curd
7 oz lean beef or pork, finely minced (ground) (think pork is better...)
4 scallions (white and green parts)
2 TBS corn or peanut oil
1 tablespoon fermented Chinese black bean, finely chopped
2 teaspoons 'hot' bean paste (samunjan, tobanjan, etc.,)
3 teaspoons crushed garlic
3 teaspoons finely chopped fresh ginger
1 teaspoon finely chopped fresh red chili pepper or chili sauce
1 teaspoon toasted and ground Chinese brown peppercorn powder
SEASONING:
1 1/2 tablespoons light CHINESE soy sauce (Do NOT use Kikoman!!!!!!)
1 tablespoon rice wine or dry sherry
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup (8 fluid oz) chicken stock or water
1 tablespoon cornstarch
Cut the beancurd into 1/2 inch cubes. Trim and cut the scallions into 1"
length.
Heat the frying oil and
stir-fry the beef (portk) until lightly coloured, then add the scallions
and
stir-fry a further 30 seconds. Add the chopped black beans, the
bean paste, garlic, ginger, and chili pepper of chili sauce and
stir-fry for a further 30 seconds, then add the pre-mixed
seasoning ingredients and bring to a boil. Simmer for 2 minutes.
Drain the bean curd and add to the sauce, reduce the heat and
simmer until the sauce is well reduced and the flavor thoroughly
permeating the bean curd. Transfer to a serving dish and season
with pepper.
Serve over short grain sticky rice! Eat. Grin!
Steve
Osaka, Japan
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Ellen Smith
Steve Kramer wrote:
> Sorry I missed this when it was posted, but here is THE difinitive tofu
> recipe, a version of Ma Pwo Tofu that will knock you socks off! (My
> apologies to Ellen Smith, but YOURS DOESN'T MAKE IT TO FIRST BASE!!! YOU
> LEFT OUT ALL THE GARLIC AND RED PEPPER!!!! :o) )
I defer to your culinary genius, oh most revered one.
Ellen
Stefanie Freeston
Steve Kramer wrote in message <3A6EC1A6...@osb.att.ne.jp>...
>>MA PWO BEAN CURD
>(POCK-MARKED MAMA'S BEAN CURD)
>
>4 squares soft bean curd
>7 oz lean beef or pork, finely minced (ground) (think pork is better...)
>4 scallions (white and green parts)
>2 TBS corn or peanut oil
Hi, I made your recipe for lunch today and we both liked it. There is still
enough left over for tomorrow.
Thanks for posting.
Regards Stefanie