Comments on: Fomenting Fermented Red Bean Curd http://www.petertan.com/blog/2004/12/13/fomenting-fermented-red-bean-curd/ Living One Day At A Time Tue, 06 Jan 2009 10:47:39 +0000 http://wordpress.org/?v=2.6.5 By: lucia http://www.petertan.com/blog/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1344 lucia Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1344 ahhh! i love fermented red bean curd. it's so yummy esp. eaten with porridge. so heavenly!! hey peter, my mum too is a hakka. but how come i haven't heard of this deep fried fermented red bean curd pork. never know fermented red bean curd can be use as a batter. hmm... thanks for the recipe. must ask my mother to try it one day. you do know of course the most famous hakka dish, that is usually never missing during CNY, is the 'yong tau hoo' - tau hoo stuffed with meat. (hope that is the correct name!) ahhh! i love fermented red bean curd. it’s so yummy esp. eaten with porridge. so heavenly!!

hey peter, my mum too is a hakka. but how come i haven’t heard of this deep fried fermented red bean curd pork. never know fermented red bean curd can be use as a batter. hmm… thanks for the recipe. must ask my mother to try it one day.

you do know of course the most famous hakka dish, that is usually never missing during CNY, is the ‘yong tau hoo’ - tau hoo stuffed with meat. (hope that is the correct name!)

]]> By: cherry http://www.petertan.com/blog/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1345 cherry Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1345 Yummy!! I miss Chinese food...But too bad, I cannot get fermented beancurd here in UK. The ang moh's here will probably choke to death smelling the pungent thing! :P Yummy!! I miss Chinese food…But too bad, I cannot get fermented beancurd here in UK. The ang moh’s here will probably choke to death smelling the pungent thing! :P

]]> By: lilian http://www.petertan.com/blog/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1346 lilian Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1346 Wah Peter you got my imaginations run wild. I got a bottle in the fridge for making yam and belly pork 'khau yok'. Then, I use it in almost anything now, just to finish the huge bottle. Must try this Hakka dish you gave to knot the Hakka heart of my other half. Wah Peter you got my imaginations run wild. I got a bottle in the fridge for making yam and belly pork ‘khau yok’. Then, I use it in almost anything now, just to finish the huge bottle. Must try this Hakka dish you gave to knot the Hakka heart of my other half.

]]> By: Marita Paige http://www.petertan.com/blog/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1347 Marita Paige Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1347 *SLURP*. Now you've made me hungry! *goes to ransack the kitchen* *SLURP*. Now you’ve made me hungry! *goes to ransack the kitchen*

]]> By: Peter http://www.petertan.com/blog/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1348 Peter Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2004/12/13/fomenting-fermented-red-bean-curd/#comment-1348 Lucia, Fermented red bean curd is used mostly for cooking. It is called "lam joo." The one eaten with porridge is fermented bean curd @ "tau joo." I like yong tau foo also but the Hakka style is a bit complicated. One of these days I will attempt this. Getting the ingredients itself is a feat by itself - fish, salted fish, jintan manis, jintan putih, etc. Cherry, 6 more months and you can have all the Chinese food you want, pungent or not. Lilian, So it is true when they say that the way to a man's heart is through his stomach eh? I love "khau yuk" but it a bit difficult when I do not have a proper steamer. Do tell me how the "tau joo bak" turns out. Marita, You have Hakka blood flowing in you. You should know how to cook this dish better than me. Lucia,
Fermented red bean curd is used mostly for cooking. It is called “lam joo.” The one eaten with porridge is fermented bean curd @ “tau joo.”

I like yong tau foo also but the Hakka style is a bit complicated. One of these days I will attempt this. Getting the ingredients itself is a feat by itself - fish, salted fish, jintan manis, jintan putih, etc.

Cherry,
6 more months and you can have all the Chinese food you want, pungent or not.

Lilian,
So it is true when they say that the way to a man’s heart is through his stomach eh? I love “khau yuk” but it a bit difficult when I do not have a proper steamer. Do tell me how the “tau joo bak” turns out.

Marita,
You have Hakka blood flowing in you. You should know how to cook this dish better than me.

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