Monday, February 20, 2012
Everytime i cook with red fermented bean curd/lam yee, i was asked, what is it? First we must know what the original Fermented bean curd also called sufu, fermented tofu, tofu cheese, or preserved tofu/cantonese fu yee/腐乳 is?. It is a form of processed, preserved tofu, the ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. Red fermented bean curd/南乳(Cantonese - Lam Yee)(Chinese 紅腐乳/南乳 pinyin hongfuru/nanru), is fermented bean curd incorporated with red yeast rice for a deep-red color. Now that we know what they are and what ingredients are used to make these 2 types of fermented bean curd, do you know that these humble cubes can impart distinctively thickened flavor and aroma to any dish cooked with them?.
I have been making Char Siew following this easy recipe and everyone who followed this recipe gave a very good review, but i am always game to try something new. I was intrigued with this new recipe as EGGS are used together with Lam Yee in the marinate, I had to give this recipe a try. The Char Siew was so well flavored, full aroma of Lam Yee and the sauce so thickened - must be the presence of the egg. I had to share with all of you.
Posted by lily ng at 12:50 PM
Saturday, February 4, 2012
This weekend would be the last weekend to celebrate the Chinese New Year. as the 15th day falls on Feb. 6th 2012 What celebration?????? What is in store for my family and friends tomorrow would be "eating" of course and since it coincides with Super Bowl XLVI, the male friends and family will be glued to the TV enjoying the beers and all the good eats - you know what they are - chips and dips, buffalo wings etc. We, the asians, wives and friends will be in the kitchen preparing our banquet and this is one of the dishes that i will be serving.
Posted by lily ng at 11:34 AM