#bean curd
Sister’s friend offered to buy takeaway dinner for us and these are the dishes he bought back. This Sambal Stingray is first pan-fried on a hotplate with banana leaf underneath it to give it fragrant before smothered in a spicy reddish brown paste of sambal chilli sauce. The end result is a succulent fish with a spicy kick that is oozing fragrance. And to go with it, Cincalok which is fermented small shrimps or krill mixed with chillis, shallots and lime juice.
Next up is a Bean Curd Stew with seafood and vegetables. We also gotten Sambal Sweet Potato Leaves which was tender but unfortunately lacked the spicy oomph to elevate it to the next level.
For the carbohydrate, it is Fried Rice with eggs, prawns and squids. Here is everything plated up for the final photoshoot before I gobbled it up. :D
Mum’s dinner is Silky Egg Hor Fun (滑蛋河粉) from the Tze Char (煮炒) stall. This dish uses the broad flat rice noodles or kway teow (粿條) to better soak up the thickened gravy.
Both sis and I opted for the Economy Rice(菜饭). Sis had the sweet & sour pork with kung pao chicken while I had stewed potato, stewed fried egg tofu and stir-fried boneless chicken with gingers.
Bought these packs of Takeaway Dinner from the coffee shop across the street. The first box had stewed brinjal, stir-fried lady’s fingers and deep-fried pork slices in dark soya sauce reduction. The last pack had stir-fried bitter gourds, a side of stewed fried egg tofu and black pepper pork chops over white rice.
I’m so over winter comfort foods. It sounds a little harsh, but I’m really craving hearty grain salads, cold dishes with bright flavors, and anything vegetarian. Plus, I think my body knows that I’ve been overdoing meaty soups and hot pot. Today’s recipe is a light East Asian style tofu salad. It’s not like any tofu salad you’ve encountered though: yuba (or “tofu skin”) strips adds a really lovely noodle like texture.
P.S. Here’s a fun little blog post from someone on how tofu skin is made.
For 4 servings:
- 10 oz. yuba (a.k.a. tofu skin sheets or bean curd sheets)
- 2 tbsp. light soy sauce
- 1 tbsp. pure sesame oil
- 1 tbsp. mirin
- 1 tbsp. Chinese black vinegar
- 1 medium carrot, grated or shredded
- 1 large garlic clove, minced
- 2 green onion, cut into 3-inch pieces and sliced lengthwise
- ¼ bunch cilantro stems, cut into 3-inch pieces
Prepare yuba sheets according to package directions. Cut into thin strips. Press a clean towel over the strips to get rid of any excess water. In a mixing bowl, mix the all of the ingredients together. Let it sit in the refrigerator for at least 6 hours before serving.
Serve with rice and other vegetable/protein dishes as an Asian-style family dinner.
