Stinky Tofu 臭豆腐 (Chau Dau Fu)... Homestyle 😋

Stinky (smelly) tofu 臭豆腐!!! Once you've amassed tofu-eating frivolity, for the true tofu connoisseur you must go for the king 👑

White cubes age for days in a fermented brine made up of simply dried or pastes of shrimps or fish, garlic and cooking wine, or fermented milk and an addition of vegetables. Traditionally, the whole brine mixture is left to fester for up to six months in an open earthenware. Then the tofu cubes are rinsed, and left to dry before they are ready to be deep-fried into delightful putrid notorious stink bombs.  The strong odour is mainly in the cooking, and it subsides quite a lot once the tofu comes out of the oil. This is an infamous Taiwanese or Hong Kong street food I would wait in line any day for, even hours at our crazy crowded Asian night markets than to ever attempt brining let alone cooking it at home... until now.

Soo.... I have been reading up on a bunch of Hong Kong cookbooks inspired from my recent Asia travel. A Chinese vegan recipe on chau dau fu caught my attention fast, as the only fermenting agent is fermented beancurd fu yu itself (which I already have in my fridge) and eliminate the strong fishy smell that compounds during fermenting and frying. And my family will never go for it. My husband actually ordered a portable induction burner to arrive during the aging process. He said firmly "you are frying that outside" with a wrinkled nose.

Well, as you will read on there was nothing to get all rattled up about.  In fact, my twins, hesitant at first gave me the approval nod when they tried it, one bite after another. I will absolutely be making these again!

So, a bit of recent backstory. This is the real Taiwanese deal at Mei Nung Beef Noodle House in Markham. Several weeks ago, my kids were appalled by the aroma assault as we headed in (with their first hit at Mel Lastman Square's Asian Night Market passing by last summer which swore them off ever trying), and now they were walking into and immersing in it. They thought we were there for beef noodle soup but the main event (for me) was the fried stinky tofu. Their unrelenting chuckles and gags had me apologizing to the waitress, but they agreed it was less smelly when the generous dish arrived at our table. The smelly waft in the air from the back kitchen frying is what does many of us in. The twins each took a small bite and shook their heads no, my youngest left the restaurant to get some "clean" air leaving my husband and I too much to share, but we finished them. 

The Taiwanese version has a crunchy fermented coating (airy inside) and has a sweet savoury oyster sauce to dip alongside pickled cabbage as a refreshing cold accompaniment. HK version is fried the same way but sauteed in the sauce to completely coat. Next time, I'll add a bit of dried shrimps to "enhance the flavour" 😄!

Fried Stinky Tofu at Mei Nung Beef Noodle House

This sans seafood recipe is such a great compromise to the authentic full-on flavoured fermented fried tofu. Not smelly frying, just smelled like frying if you get what I mean :) It can be vegan without the sauce or opting for a vegan oyster or just soy sauce. I prefer drizzling the sauce over top to keep some parts crispy.

Stinky Tofu Chau Dau Fu (Vegan)

Makes 12 pieces 

400g firm tofu, drained

6 prepared fermented beancurd (fu yu), mashed with a fork

3 Tbsp. fermented beancurd liquid

2 Tbsp. Chinese cooking wine (such as Shaoxing)

1 Tbsp. rice vinegar

4 cloves garlic, minced 

1/2 tsp. salt

Cold water to cover

2 to 3 cups of neutral oil, for frying

Note: look for fu yu brined in a jar in the Chinese sauce grocery aisle

Sauce:

2 garlic cloves, minced 

1 tsp. grated or minced fresh ginger

1 Tbsp. oyster sauce (vegan option available)

1 green onion, finely chopped

1 tsp. cornstarch mixed in 3 Tbsp. water

Slice the tofu into 12 equal pieces, about 1/3" thick. Let drain for 1/2 hour to remove excess liquid.

120 year old heritage fu yu brand Liu Ma Kee

Take a 1L clean jar, add the fermented beancurd paste and liquid, cooking wine, rice vinegar, garlic and salt. Give it a shake. Now gently place the tofu slices, one by one into the jar to fit. 

Add water enough to cover with one-inch head space in jar and seal with lid. Turn the jar bottom up and then top several times to mix well. Store in back of fridge for one week (do not be tempted to open).

One week later, remove jar from fridge (the water has turned cloudy and murky) and gently open lid. "The pleasant aroma is slightly funky, definitely garlicky with a wine undertone. Otherwise, nothing strong whatsoever. Reminds me of whiffing a jar of fu yu."

Watch my jar reveal after a week of fermentation

Gently remove the tofu slices onto a strainer to let dry for 2 to 3 hours. Place onto paper towel-lined plate to dry further. Discard jar liquid. Meanwhile, prepare your pot for deep-frying.

Heat a small pot over medium-high with 2 to 3 cups oil (cook in small batches to save on oil usage). Oil is ready when a wooden skewer inserted emits rapid bubbles shooting up around it. Gently place tofu in the oil, and cook 6 to 7 minutes until golden brown crispy. Remove onto clean paper towel-lined plate to absorb oil. Repeat with remaining tofu. Remove frying oil from heat and let cool completely.

Prepare sauce in a small pan. Ladle 1 Tbsp. frying oil in pan over medium heat; add garlic and ginger and cook for one minute. Add oyster sauce, mix with wooden spoon then stir in cornstarch slurry and mix well until thickened.

Arrange fried tofu onto a plate and slowly pour sauce over top. Garnish with green onions and serve hot.

Crispy on the outside and soft fluffy on the inside

FULL RECIPE:

Stinky Tofu Chau Dau Fu (Vegan)

Makes 12 pieces 

400g firm tofu, drained

6 prepared fermented beancurd (fu yu), mashed with a fork

3 Tbsp. fermented beancurd liquid

2 Tbsp. Chinese cooking wine (Shaoxing)

1 Tbsp. rice vinegar

4 cloves garlic, minced 

1/2 tsp. salt

Cold water to cover

2 to 3 cups of neutral oil, for frying

Note: look for fu yu brined in a jar in the Chinese sauce grocery aisle

Sauce:

2 garlic cloves, minced 

1 tsp. grated or minced fresh ginger

1 Tbsp. oyster sauce (vegan option available)

1 green onion, finely chopped

1 tsp. cornstarch mixed in 3 Tbsp. water

Slice the tofu into 12 equal pieces, about 1/3" thick. Let drain for 1/2 hour to remove excess liquid.

Take a 1L clean jar, add the fermented beancurd paste and liquid, cooking wine, rice vinegar, garlic and salt. Give it a shake. Now gently place the tofu slices, one by one into the jar to fit. 

Add water enough to cover with one-inch head space in jar and seal with lid. Turn the jar bottom up and then top several times to mix well. Store in back of fridge for one week (do not be tempted to open).

One week later, remove jar from fridge and gently open lid. TGently remove the tofu slices onto a strainer to let dry for 2 to 3 hours. Place onto paper towel-lined plate to dry further. Meanwhile, prepare your pot for deep-frying.

Heat a small pot over medium-high with 2 to 3 cups oil (cook in small batches to save on oil usage). Oil is ready when a wooden skewer inserted emits rapid bubbles shooting up around it. Gently place tofu in the oil, and cook 6 to 7 minutes until golden brown crispy. Remove onto clean paper towel-lined plate to absorb oil. Repeat with remaining tofu. Remove frying oil from heat and let cool completely.

Prepare sauce in a small pan. Ladle 1 Tbsp. frying oil in pan over medium heat; add garlic and ginger and cook for one minute. Add oyster sauce, mix with wooden spoon then stir in cornstarch slurry and mix well until thickened.

Arrange fried tofu onto a plate and slowly pour sauce over top. Garnish with green onions and serve hot.

Stay tuned for my next post on how to make HK Cha Chaan Teng Cafe's popular satay beef noodle bowl!

 

Pan-Fried Chinese Turnip Cake (Lo Bak Goh)...

Freshly back from Hong Kong, and with the delectable dim sum experience still heavily on my mind and tastebuds, I had a craving for Chinese brunch favourite savoury turnip cake 煎蘿蔔糕 lo bak goh. My cousin Pessy who treated us in HK tells me this is her go-to potluck dish and she's mastered it after making it many times and to rave reviews 😍. Also cause I had just purchased a few large turnips to make chicken and pork broth (adds sweetness) and the leftover piece was just the perfect amount to try my hands on this classic. I've made it with my mom several times in the past but somehow it just seemed a lot of effort. With her bringing me some often I was deterred to make it, but not this time :). Crispy brown on the outside, tender savoury on the inside... so hard to resist 😋 not to try cooking it myself!

Turnip cake is seen as a good luck food and enjoyed during Lunar New Year because its name symbolizes luck and prosperity. The word for cake "goh" 糕 is a homonym of the words tall, rising, growth and achieving a higher level. There are several steps to making this cake so it's ideal to prepare it a day or two in advance as you need it to cool completely after steaming (overnight is best) for clean slicing and best eaten pan-fried until crispy.

Pan-Fried Chinese Turnip Cake (Lo Bak Goh) (adapted from Cook With Lau)

Makes 10 to 12 pieces 

2 lbs Chinese turnip, peeled and grated through a large hole grater (do not drain excess liquid)
250 g regular rice flour
1-1/2 cups water

2 Tbsp. neutral cooking oil, divided

2 cloves garlic, minced
30 g (2 Tbsp) dried shrimp, rinsed, soaked for 15 mins, drained and minced (reserve liquid)

6 dried shiitake mushrooms, rinsed, soaked for 4 hours, drained and minced
1 piece Chinese sausage, minced
1-1/2 tsp. salt
2 tsp. chicken bouillon
1/2 tsp. white pepper
1 tsp. sesame oil
2 pieces green onions, thinly sliced

Note: Choose heavy, fat and firm daikon or turnip that have more water content and are sweeter.

Whisk rice flour (measure 250g on a scale for accuracy) and water in a bowl until smooth; set aside.

Heat a large skillet/pan on high for a few minutes with 1 Tbsp oil. Cook the garlic and dried shrimp for about 30 seconds. Add the shiitakes; cook for 30 seconds. Cook the Chinese sausage (save some for garnish) for about 30 seconds. Add the turnip and its juice, stir the wok, cover the wok, and cook it for 6-7 minutes. 

Add salt, chicken bouillon, white pepper and sesame oil. Mix the flavours around the wok, cover, and cook for another 2-3 minutes. 

Meanwhile, prepare the cake pan by cutting out a circle of parchment paper to line the bottom with, spreading oil around the inner rim of the cake pan (with your finger or a brush) Note: any type of cake pan (square, non-removable base, etc) works as long as it fits in your steamer.

I used my non-stick 9" springform cake pan 

When the mixture starts boiling, slowly add the rice flour mixture. Note: look for the water released from the turnip. Do not pour it all in at once and continuously stir the mixture to ensure you don’t produce lumps for two minutes until thickened. Note: add a few tablespoons water if the mixture is too gluey (reserve the dried shrimp water for this), but not too much unless you want a much softer result. I prefer mine tender but firm. 

Transfer the mixture into the cake pan, flatten out the surface, and spread remaining 1 Tbsp. oil around the surface with a spoon for a shiny and appetizing finish.

Fill steamer to the water limit and bring it to a boil on high heat. Transfer the cake pan to the steamer and cover it. Cook for 20 mins. on high heat, then reduce to medium heat and cook for 20 mins. more.

It is done when a wooden skewer inserted in the centre pulls out clean without gluey debris stuck to it.

While the cake pan is still in the steamer, sprinkle the leftover Chinese sausage onto the pan and cover it for 30 seconds.

Carefully remove the cake pan from the steamer; garnish with green onion.

Let the cake cool to room temperature, and then let it cool in the refrigerator for 4-8 hours.Remove the turnip cake from the pan. Slice the cake however you'd like. If you're pan frying, then little sections are perfect. I cut mine into 10 heartier pieces.

Pan frying is highly recommended. It brings out a nice, crispy and crunchy bit contrast to the tender interior. Heat up a pan with oil on high heat for a few minutes, and then pan fry them for about 4-7 minutes per side until they’re golden brown.

I love serving Koon Yick chilli sauce on all dim sum

FULL RECIPE:

Pan-Fried Chinese Turnip Cake (Lo Bak Goh) (adapted from Cook With Lau)

Makes 10 to 12 pieces 

2 lbs Chinese turnip, peeled and grated through a large hole grater (do not drain excess liquid)
250 g regular rice flour
1-1/2 cups water

2 Tbsp. neutral cooking oil, divided

2 cloves garlic, minced
30 g (2 Tbsp) dried shrimp, rinsed, soaked for 15 mins, drained and minced (reserve liquid)

6 dried shiitake mushrooms, rinsed, soaked for 4 hours, drained and minced
1 piece Chinese sausage, minced
1-1/2 tsp. salt
2 tsp. chicken bouillon
1/2 tsp. white pepper
1 tsp. sesame oil
2 pieces green onions, thinly sliced

Note: Choose heavy, fat and firm daikon or turnip that have more water content and are sweeter.

Whisk rice flour (measure 250g on a scale for accuracy) and water in a bowl until smooth; set aside.

Heat a large skillet/pan on high for a few minutes with 1 Tbsp oil. Cook the garlic and dried shrimp for about 30 seconds. Add the shiitakes; cook for 30 seconds. Cook the Chinese sausage (save some for garnish) for about 30 seconds. Addd the turnip and its juice, stir the wok, cover the wok, and cook it for 6-7 minutes. 

Add salt, chicken bouillon, white pepper and sesame oil. Mix the flavours around the wok, cover, and cook for another 2-3 minutes. Note: look for the water released from the turnip.

Meanwhile, prepare the cake pan by cutting out a circle of parchment paper to line the bottom with, spreading oil around the inner rim of the cake pan (with your finger or a brush) Note: any type of cake pan (square, non-removable base, etc) works as long as it fits in your steamer.

When the mixture starts boiling, slowly add the rice flour mixture. Do not pour it all in at once and continuously stir the mixture to ensure you don’t produce lumps for two minutes until thickened. Note: add a few tablespoons water if the mixture is too gluey (reserve the dried shrimp water for this), but not too much unless you want a softer result. I prefer mine tender but firm. 

Transfer the mixture into the cake pan, flatten out the surface, and spread remaining 1 Tbsp. oil around the surface with a spoon for a shiny and appetizing finish.

Fill steamer to the water limit and bring it to a boil on high heat. Transfer the cake pan to the steamer and cover it. Cook for 20 mins. on high heat, then reduce to medium heat and cook for 20 mins. more.

It is done when a wooden skewer inserted in the centre pulls out clean without gluey debris stuck to it.

While the cake pan is still in the steamer, sprinkle the leftover Chinese sausage onto the pan and cover it for 30 seconds.

Carefully remove the cake pan from the steamer; garnish with green onion.

Let the cake cool to room temperature, and then let it cool in the refrigerator for 4-8 hours.Remove the turnip cake from the pan. Slice the cake however you'd like. If you're pan frying, then little sections are perfect. I cut mine into 10 heartier pieces.

Pan frying is highly recommended. It brings out a nice, crispy and crunchy contrast to the tender interior.

Heat up a pan with oil on high heat for a few minutes, and then pan fry them for about 4-7 minutes per side until they’re golden brown.

Can't wait to make and bring some for mom. I think she will approve 😊. If you also like taro cake (popular during Harvest Moon Festival) prepared in a similar fashion, check the link under image.

Pan-Fried Taro Cake

Stay tuned for more restaurant-quality but comfort eats made at home, inspired from my trip to Thailand 🇹🇭 and Hong Kong 🇭🇰 to honour Asian Heritage Month.

Gaga for Steak Tartare...

Who goes gaga for steak tartare 🥩🥖?

We all have a dish or two that are standouts, ones we crave and seek out and determines where we choose to dine out. That for me my friends is hands down steak tartare! It is pricey at a restaurant and with a small portion there is never enough to go around. I discovered that making it at home is not as daunting as it appears. I've made it thrice now and I think I got the flavourings down. Getting the right fresh cut from a trusted source and the optimum mix ins and you are on your way to savouring this French delicacy at home at your whim chez vous. Bon Appétit!

The luscious French meaty fare tastes beefy but light tossed with a melange of complimentary bits-  tangy gherkins, salty capers, savoury Worcestershire, piquant Dijon and Tabasco, and hits of shallots dotted with minced chives and parsley throughout. Let's not forget the creamy raw egg yolk and the extra shine of olive oil to tie it all in topped on crunchy baguette slices or kettle chips for the best mouthfeel and mouthful. #heavencanwait My family and I love French food and being the restaurant planner, it is the #1 dish the location has to master for me to make a reservation. So far in Toronto, the best steak tartares I've had was at Parquet on Harbord Street, Maison Selby and Jules Bistro. However, my experience with tartare started with horse at La Palette when it was helmed in Kensington Market. It was probably what piqued my love for this dish from way back including my restaurant romps when I frequently travelled to Quebec city for work. Don't know why I haven't returned since they moved to Queen West but maybe in general, I won't have to. Don't worry, the rest I am about to share doesn't involve horse 😊.

We always order a main portion to share with my three boys and husband, and it goes fast. We are lucky if we each get three bites and there's never enough toasted baguette slices to slather. And for 200 g the cost is easily $25 plus. I had to make this at home, and for a fraction of the price and enough to serve my army to be satisfied. Not everyone will attempt making raw steak at home, but fear not if you go to a reputable butcher, and tell them you are preparing the steak raw they will give you their best fresh option. Also for steak tartare you want it as lean as possible to get the best mince without tendon and fat. I visited Nortown on Bayview/York Mills and was offered their DiMarco cut for $16.99/lb. Lean indeed but had some fat to trim away. For that price it was a deal, considering that beef tenderloin is considered the optimum cut for this but was standing at $54.99/lb. 

My research online for recipes landed on this Paul Bocuse-style. The secret lies in mincing the meat finely with a sharp knife and using the right amount of mixed herbs and condiments.

Steak Tartare

Makes 4 servings (as an appetizer)

300 g lean beef filet (minced with a knife or a food grinder)
1 large egg yolk from a fresh egg
1 Tbsp. Dijon mustard
1/4 cup good olive oil
1 large shallot, finely diced
1 Tbsp. finely chopped parsley

1 Tbsp.  finely chopped chives
1 Tbsp. capers (roughly chopped)
2 tsp. tomato ketchup (yup, you read right)
1 Tbsp. chopped gherkins
1 to 2 tsp. tabasco (if you like it spicy)
2 tsp. Worcestershire sauce
Salt and pepper, to taste

Baguette, sliced on an angle

As you can see, there is some trimming that needs to be had.

Prepare baguette slices in the oven on one layer at 360F until golden and crunchy. Let cool.

With a clean cutting board and sharp knife, trim fat and tendon, then finely mincing the beef. Refrigerate in a medium bowl.

Meanwhile, whisk the egg yolk and mustard together in a small bowl. Still whisking, gradually add the olive oil.

Note: I got extra eggs here cause I made a double recipe batch and used medium eggs 😊

Add all the other ingredients and whisk them in. Then add the seasoning and mix in.

Mix the dressing well into the beef; taste to readjust seasoning.

Eat as it is. Especially delicious with toasted bread slices, crunchy kettle chips or with a simple salad.

To do what the restaurants do, unmold tartare from a ramekin

The tartare paired especially well with these truffle oil chips

Bon Appétit!

Enjoy your very own steak tartare from home!

Full Recipe:

Steak Tartare

Makes 4 servings (as an appetizer)

300 g lean beef filet (minced with a knife or a food grinder)
1 large egg yolk from a fresh egg
1 Tbsp. Dijon mustard
1/4 cup good olive oil
1 large shallot, finely diced
1 Tbsp. finely chopped parsley

1 Tbsp.  finely chopped chives
1 Tbsp. capers (roughly chopped)
2 tsp. tomato ketchup (yup, you read right)
1 Tbsp. chopped gherkins
1 to 2 tsp. tabasco (if you like it spicy)
2 tsp. Worcestershire sauce
Salt and pepper, to taste

With a clean cutting board and sharp knife, trim fat and tendon, then finely mincing the beef. Refrigerate in a medium bowl.

Meanwhile, whisk the egg yolk and mustard together in a small bowl. Still whisking, gradually add the olive oil.

Add all the other ingredients and whisk them in. Then add the seasoning and mix in.

Mix the dressing well into the beef; taste to readjust seasoning.

Eat as it is. Especially delicious with toasted bread slices, crunchy kettle chips or with a simple salad.

Homemade Cocktail Sausage Rolls...

 

Good ol' oven-baked sausage rolls without any sausage. Homemade meat filling with ground chicken, minced onions and celery, garlic, salt and pepper, Kashmiri chili spice and a few dollops of my favourite Polish hot mustard by Babci (I get it at Freshco near me). So savoury flavourful and gives more than a spicy kick added to the filling and as the dip! This is the secret to a lot of my marinades and sauces 🤗. I made it super easy by using ready prepared puff pastry and brushing the tops with beaten egg, sprinkling sesame seeds and dried parsley before baking.

Homemade Cocktail Sausage Rolls 

Makes 24 bites

1/2 Tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 celery stalk , finely chopped
1 lb ground chicken, or ground pork (medium)

2 Tbsp. Dijon or other mustard

1/2 tsp salt
Ground black pepper, to taste

1/4 tsp. cayenne or kashmiri chili
1/2 cup panko breadcrumbs
1 egg, beaten and divided

2 sheets puff pastry , thawed then each cut into half

Sesame seeds or chopped parsley for sprinkling

Super flavourful and gives a good kick!

Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for two minutes.

Transfer to a bowl and allow to cool for 10 minutes. Add pork and remaining ingredients; mix well.

Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge. Take 1/4 of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.

Brush edge of pastry with egg. Then roll up, finishing with the seam side down.

Preheat oven to 350F. 

Cut each log into 6 or 4 equal lengths, depending if you want cocktail or regular size. Brush with remaining beaten egg and sprinkle with sesame seeds or finely chopped parsley.

Place on a baking tray lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes or until the pastry is deep golden brown. 

Cool slightly on trays. Serve hot or warm.

Just the perfect little flaky tender snack anytime!

We served it with more Babci mustard as a dip.

Crispy flaky exterior, tender flavourful interior

Homemade Cocktail Sausage Rolls (full recipe)

Makes 24 bites

1/2 Tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 celery stalk , finely chopped
1 lb ground chicken, or ground pork (medium)

2 Tbsp. Dijon or other mustard

1/2 tsp salt
Ground black pepper, to taste

1/4 tsp. cayenne or kashmiri chili
1/2 cup panko breadcrumbs
1 egg, beaten and divided

2 sheets puff pastry , thawed then each cut into half

Sesame seeds or chopped parsley for sprinkling

Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for two minutes.

Transfer to a bowl and allow to cool for 10 minutes.
Add pork and remaining ingredients; mix well.

Lay out a rectangle of pastry, long edge closest to you. Brush egg along one long edge. Take 1/4 of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps.

Brush edge of pastry with egg. Then roll up, finishing with the seam side down.

Preheat oven to 350F. 

Cut each log into 6 or 4 equal lengths, depending if you want cocktail or regular size. Brush with remaining beaten egg and sprinkle with sesame seeds or finely chopped parsley.

Place on a baking tray lined with baking paper (or sprayed with oil). Bake for 30 - 35 minutes or until the pastry is deep golden brown. 

Cool slightly on trays. Serve hot or warm.

TIP: add chopped bacon to cook with the onion, garlic and celery mixture, for smokiness and extra flavour.