Posted by Bel.C
Yong Tofu or Yong Tau Fu (釀豆腐) is a Chinese dish originated from Hakka cuisine. It is a soup dish uses tofu and a variety of vegetables to stuff with meat paste mixture of fish and pork. The dish originally uses tofu for stuffing, therefore it is called Yong Tofu, which literally means “stuffed bean curd”. Ever since Yong Tofu gained its popularity, a variety of vegetables are used for stuffing such as the bitter gourd, green or red chilies, eggplant, okra and etc. Thus the name of Yong Tofu has been used to all foods prepared in such method.
The last time we prepared the dish was last year, when Sam made a big whole pot of Yong Tofu for New Year celebration, we ate that for lunch and dinner for a couple of days. This time we were so lucky as my good Hakka friend Heidi decided to make Yong Tofu for our small gathering a few weeks ago. She mentioned that her mum makes traditional style Hakka Yong Tofu, she will buy fresh fish from the market and hand chop the fish into fresh and smoother texture. Also she will have to chop and beat the ground pork so they are smooth and juicy to combine well.
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Posted by Bel.C
Don’t know why I have been craving for this Bean Curd and Seaweed Cold Appetizer, maybe because we haven’t got a chance to go the local Chinese restaurant that we usually have this lately. Also recently I read a forwarded email talking about a man having some cancerous disease and then he started to eat seaweed after an advise from a physician. After couple years later, the cancerous symptoms were completely gone. I know, why do I really believe, it’s a forwarded email.
However I have done some research on seaweeds. They are nutritious with high in fiber, calcium, magnesium and iodine. But always be safe not to consume too much of one food, we should always keep our diet balance with a wide variety.
This dish is really easy, just have to do some cutting. Plus the weather is so hot during the summer, I don’t cook a lot.
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Posted by Patrick.C
I craved for something light and not heaty after gobbling too much of barbequed and fried foods over the long weekend. Cooking something like congee, tofu and veggie would be pleasing. I made my mind up to prepare myself a tofu dish (after I saw Bel’s Steamed Tofu with Pork Ribs 豆腐蒸排骨).
Tofu has a plain structure with very little flavor on its own. So normally it is paired with other ingredients to make a dish. This time I just cooked the tofu with ground pork. Quick and easy! On the other hand, tofu is low in calories and only little fat. It also features high protein and calcium. These gave me another reason for cooking it. Add this humble dish to your recipe library now. Enjoy!
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Posted by Bel.C
I was looking for some easy recipes that don’t require a lot of efforts and works, maybe even some magical spells will make the food ready by itself in no time. Enough of imagination. The truth is it’s summer and fun time, I just got lazy to cook :p. But I found some recipes that would help out — steaming using a rice cooker or on the stove. Bah, this is just an easy way to cook the food and you can be off to do your stuff. In fact there are many recipes that can be cooked by using the rice cooker, which it is an efficient cooking style for more nutritious and healthy meals.
Steamed tofu with pork ribs provides you an excellent source of calcium and protein. Plus steaming makes it less oily and super fresh, the sweet broth absorbs the nature juiciness from the pork. You can steam it with your rice cooker, or on stove top. Preferably for 30 up to 40 minutes, then the pork ribs will be much softer and tender.
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Posted by Patrick.C
The braised pork with soy sauce (or Tau Yew Bak in Hokkien) was one of my pleasant foods that my mom used to cook and yes, my mom is Hokkien. She makes luscious Tau Yew Bak as she sold this at her stall when she was a mixed rice food hawker. Tau Yew Bak is a typical Hokkien dish that is very popular in Penang, Malaysia and it had been popularized throughout the nation as well. Consequently, there are many variations of this dish based on individual or family’s recipe. However, all of them are almost similar.
Pork belly is the best meat to be used in this recipe. Although it’s a fattier meat, the fat in the belly makes Tau Yew Bak so good. I love pork belly especially when it is braised as this dish. The pork rind and the fat inside the meat will be tendered during braising. You will be totally amazed after trying on this savory dish. It goes tremendously well with steamed white rice. I did eat it with two bowls of steamed white rice. Yum…
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