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.
