Sometimes I wonder what make me tick and satiate with life, I did not know then. But now apart from my family, I feel intrigued by anything scrumptious on the plate that aroused my taste buds, bringing forth a delirious gastronomic delights. Today, the enticement of the picturesque recipe in the Amy Beh cookbook made me surrender, then dashed right into the kitchen and came out with this dish.
The recipe did guide me through to transform a plain, bland and squishy soy beancurd (tofu) into something special. Interiorly, tofu retains its natural flavors with a mild garlicky, oniony, gingery and spicy tastes which marry well as a result of an half-hour-steaming. Exteriorly, the criss-cross-cut tofu is coated with a layer of sweet glaze, a thick viscous yet luscious sauce which obtains its flavors predominantly from rock sugar, rice vinegar and Shaoxing wine, to name a few. A confused melange huh? I thought that's why the dish is labeled as unique taste. Well, I must admit that I aren't big into this sugary syrup, but at least am happy to know that tofu can be prepared in this fashion.
If you have a sweet tooth, you might fancy this recipe. Below how-to recipe will help you to embark on. Enjoy!
1 big piece soft beancurd (aka soft tofu or silken tofu) 水豆腐, 嫩豆腐或滑豆腐
3 cm knob galangal, lightly smashed
5 cm cinnamon stick
2 star anise
1 whole big bulb of garlic, with skin on
3 stalks spring onions, lightly smashed
1 tsp sesame oil
1 tsp oil
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp rice vinegar
40g rock sugar
1/2 tsp pepper
1 tbsp concentrated chicken stock
1 tsp dark soy sauce
1 tbsp Shaoxing wine 绍兴酒 (optional)
1 tbsp corn flour
1 tbsp water
A sprinkling of chopped spring onions
Some coriander leaves
1. Heat oil and sesame oil in a wok. Add galangal, cinnamon stick, star anise, cloves, garlic and spring onions. Fry until fragrant, pour in water and add seasoning. Bring to a boil and then reduce the heat to mere simmer for 30 minutes.
2. Gently place beancurd in a big steaming bowl. Pour in the cooked sauce and steam the beancurd for 25-30 minutes.
3. After steaming, gently remove the beancurd into a serving platter. Make a criss-cross cut on the beancurd.
4. Bring the sauce mixture to a boil and add thickening. Pour the sauce over the beancurd and serve with a sprinkling of chopped spring onions and coriander leaves.
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