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Asian Food
Saturday, May 12, 2012
Sketch diary: Cancer, the ladyparts version
Today I started a 3-week course of brachytherapy. Unlike the 6-week course of external beam radiation therapy that ended on Friday, which definitely made me feel pretty horrible, brachytherapy is not supposed to cause any adverse side effects. We shall see.
I know that many of you want me to get back the regular programming of recipes, food fun and Japanese things, but I thought I’d take this opportunity to describe the treatments I’ve been getting, and how they’ve affected me. I see a lot of information about what breast cancer treatment involves, but very little about Other Lady Parts cancer, which is what I have. So, if you are squeamish or not interested, you may want to skip the rest of this page.
……
I have what is called endometrial cancer, or cancer of the uterus. It’s at stage IIIB - my cancer had spread a bit past my uterus down to my cervix and vagina. I do want to emphasize that this type of cancer is supposed to be very treatable, and most patients that are diagnosed early enough as I was survive and lead healthy lives afterwards.
My treatment has been in three stages. The first stage was a full hysterectomy - the surgeons took out my uterus and cervix. A long incision was made in my lower abdomen to perform this surgery, and months later I still have a small opening there (about 5 cm / 2.5 inches long) that is leaking strange body fluids, itches, and prevents me from putting any strain on my belly. The side effect of this is that my back hurts pretty much constantly, especially when I’m standing. (Walking is a bit better.)
The second stage was a six week course (5 days a week) of external beam radiation therapy, where a beam of strong radiation was aimed at what remains of my lower lady parts. This stage made me pretty sick, as I described previously.
And now I’m in the final stage, brachytherapy. Once a week for 3 weeks, I’ll go to the radiology center where the oncologist puts a stick that’s about the size and length of a corn dog into me, leaves the room, and lets the stick thing zap me from the inside with radioactive waves for eight minutes. It doesn’t hurt, it’s just a bit uncomfortable and you know, slightly embarassing in the way a gynecological exam is.
I’m still feeling some of the after effects of the radiation therapy like diarrhea and fatigue, but I do think it’s getting slowly better. I no longer feel nauseous. I’m still very moody though. I tend to go from one extreme:
Cranky as hell
to the other:
Pathetic
I try to distract myself as much as possible with things like music, podcasts, audiobooks and marathon sessions of past and present seasons of RuPaul’s Drag Race. It’s a bit hard to do much reading, because my eyes are really tired much of the time, and for some reason I don’t have enough patience to make it through a full 2-hour movie - I either get a headache or fall asleep. Oh yes, and I make little doodles like the ones you see here.
Some other annoying side effects: small itchy welts appearing all over my body (though they disappear quickly), a couple of larger and painful blisters, and developing hemorrhoids because of the constant diarrhea.
And, there’s no other way to say it but -
My recent tests have been good though, so everyone is optimistic about me making a full recovery (or as full as one can get - I’ll have to watch out for a relapse in some years). If you take anything away from this though: ladies, please get regular tests, especially if cancer runs in your family. I had neglected to do so, until it was almost too late. (As I’ve said on these pages before, my mother got cervical cancer when she was the same age that I was last year.) Cancer really sucks, no way around it. Bah, cancer. Bah.
Friday, May 11, 2012
Smile Pau/Bao Improved Continuation
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Asian Slaw (with Spicy Soy Sesame Dressing)
Nowadays, everyone is more health-conscious than they used to be. The realization that a lot of unhealthy ingredients go into the preparation of vegetable dishes to make them taste better has prompted more and more people today to gradually reduce or substitute those ingredients with healthier choices. There is certainly no denying that the traditional creamy coleslaw chilled to perfection is definitely tastier than chewing on raw shredded cabbage. But for those who prefer their coleslaw sans the heavy mayo dressing that it is typically drenched in, the healthier alternative would be the Asian Slaw. This Asian Slaw recipe is adapted with the use of rice vinegar, soy, sesame, and other Asian ingredients. Aside from a good dressing, I like my vegetables crisp and refreshing and that is why I prefer it over the traditional coleslaw. I find that using rice vinegar blends perfectly with the vegetables to create a really amazing flavor while preserving the texture and moisture content of the cabbage.
Aside from being the perfect side dish to accompany a sumptuous meal, the Asian Slaw is great for any picnic or cookout. Not to mention it being my favorite complimentary salad that usually comes with my ramen combo meal, Thai BBQ chicken meal, or even burgers. When I am in the mood for it, I do not just want the complimentary portion. That is why I like to make Asian Slaw at home so I can have a big bowl to munch on whenever I feel like it, especially with the warm weather creeping up on us. The leftover dressing can also be put into good use as a fish/meat marinade, as it also stores better than the mayonnaise type of dressing.
(Click Page 2 for the Asian Slaw Recipe)
Pages: 1 2
Just like its cousin the fortune cookie, the Chinese Chicken Salad did not originate from China and is certainly not a part of authentic Chinese cuisine. Even the Chinese term for salad (?? pronounced sha la) is derived from the pronunciation of the English word. So what is it that makes the Chinese Chicken Salad Chinese? The ingredients, of course!…
March, which also happens to be National Noodle Month is drawing to a close and I have just the noodle dish to end the celebration with a bang – Cold Sesame Noodles. This noodle dish of Sichuan origin is perfect for springtime and summertime, especially when it starts to get hot working in the kitchen. It is also a refreshing…
Ever since White Castle introduced the world to their “sliders,” it really is no surprise that these mini-burgers have since become a hit at any party or picnic. As they say, good things come in small packages, sliders are not only visually appealing as appetizers or finger food, but also easily customizable to suit anyone’s tastes. For this recipe, I…
Last year, through my sister-in-blog Jaden of Steamy Kitchen (her “Steamy Kitchen” Cookbook is shipping soon, so pre-order it now on Amazon!), I contributed a recipe to a new cookbook called Asian Cocktails. Authored by Holly Jenning and Christine Leblond and published by Tuttle, Asian Cocktails is a beautiful cookbook featuring creative drinks inspired by the east… Other than drinks,…
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Smile Pau/Bao Improved Final
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Thanh Da in Sunset Park
In the year and a half I had been working on my cookbook, I ate out much less than usual. Recipe-testing during the day meant that I always had leftovers for dinner, which piled up in the fridge, and I didn’t like food going to waste. When I did eat out, it was usually for big events like friends’ birthdays or just grabbing a bite in the neighborhood. This meant that for quite a while, I contributed much less to conversations about new restaurants, chefs, and talked-about dishes than a person in the food biz ought to.
As much as I love cooking at home, dining out has a big appeal. Being inspired by new dishes and new flavors is the biggest reason. I’ve had fabulous meals recently at Talde in Park Slope and Lotus Blue in Tribeca (opened by my friend Kian of Red Cook); the restaurants both had creativemodern takes on Asian cooking and proved you don’t have to rely on traditional recipes to serve up great Filipino, Chinese, and other Asian food.
The second biggest draw of dining out for me is nostalgia, for foods I’ve eaten while traveling abroad. Last night I went to the opening of Pok Pok NY, the New York branch of the popular Portland restaurant, and upon sitting down was immediately reminded of being in a night market in Thailand. Likewise, I was happy to eat lunch at Thanh Da in Sunset Park last weekend because it had been a while since I had a really good Vietnamese meal. (For some reason, good Vietnamese and Mexican food is very had to find in NY.)
For a light lunch, we got spring rolls with little dishes of peanut sauce for each person. I’ve been to Thanh Da for banh mi before, which are excellent, but that day I was staring at the noodle dishes on the menu and zeroed in on the bun rieu, a crab and tomato noodle soup (the red in the photo up top is tomato, not chili sauce.)
The last time I had bun rieu was in Hanoi, on an insanely hot August day. I had been walking around all day and was tired, grouchy, overheated, and sunburned. I stumbled on a little stand with two women serving bun rieu, sat down on a small stool in the shade, and ordered a bowl. Now, it goes against conventional wisdom that having hot soup on a hot day will help cool you down. But for some reason, just sitting in the shade and savoring the mild noodle soup with juicy tomatoes and mint did a lot to relax me and elevate my mood.
And since then I’ve associated bun rieu with pleasantness and relaxation. Which was exactly what last weekend was like when I went to Thanh Da. It was spring! The sun was shining, picnic season was beginning, and wow, this noodle soup sure goes well with Vietnamese iced coffee. There were plenty of foods and drinks I could have had to celebrate being done with my cookbook, and bun rieu and ice coffee was a good place to start.
Thanh Da
6008 7th Ave (between 60th St & 61st St)
Sunset Park, Brooklyn
Other location:
Thanh Da II
5624 8th Ave (between 56th St & 57th St)
Sunset Park, Brooklyn
Tagged as: Brooklyn, Restaurants Sesame Ribbon Crisp
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Blood Orange Pops from Bi-Rite Creamery Sweet Cream & Sugar Cones
Certain foods bring back fond memories of childhood and often times it’s simple sweet treats that trigger big smiles. These blood orange Popsicles bring back moments of summer days when we’d reach in the freezer for a cool treat. As adults these blood orange pops made us so excited to indulge in Popsicles again because they are so good!!
Seriously, this blood orange pop recipe is so simple with just 3-4 ingredients but it’s packed with bright flavor from the fresh squeezed juice. The challenge with these pops is limiting yourself to just eating one pop.
This recipe is shared with permission from the newest Sweet Cream and Sugar Cones book that is released today! We’re excited to share this wonderful recipe with you from authors and owners of Bi-Rite Creamery, Anne Walker and Kris Hoogerhyde.
It was such an special treat to work with the amazing Bi-Rite Creamery team and Ten Speed Press folks. Chef’s Anne and Kris make the best ice cream and they’re sharing many of their terrific and special recipes in their latest book.
All these terrific recipes are made with love, great ingredients and local pride. The instructions and recipes in the book are so approachable, seasonally inspiring and great to share with your your friends.
We mentioned in a previous post about producing their promo video for their new cookbook. If you missed it, we’re sharing it with you again. Enjoy the video and please make these blood orange pops. They are amazing!
Yield: nine 3-ounce ice popsTotal Time: 4 hoursRecipe from Sweet Cream and Sugar Cones. Re-printed with permission from authors.
1/2 cup 2:1 Simple Syrup2 1/4 c fresh Blood Orange Juice (@6-8 blood oranges), filtered through a fine mesh strainer1/8 teaspoon kosher salt@ 30 segments of blood orangesIf using wooden ice pop sticks, soak sticks for an hour in warm water before making pops (helps keep them from floating up when inserted into molds.)In a medium bowl (or large measuring cup) combine 6 tablespoons of simple syrup, blood orange juice and salt. Stir until well combined.Taste for sweetness and add more simple syrup if necessary (it should be a touch too sweet as it will lose sweetness after freezing.)Add 2 or 3 orange segments to the ice pop molds (don't add too many or it will be hard and icy - you should have room for more juice than orange segments.)Pour ice pop base into molds and insert sticks. Freeze for about 4 hours or until completely solid.Unmold before serving (run warm water around mold if necessary to help it release.)Slice the top and bottom off of the blood oranges. Set the fruit with one of the cut sides down.Using a paring knife, working from top to bottom slice off a thin strip of peel, removing as much of the with pith as possible. Repeat all the way around until no pith remains.Set the fruit on its side or carefully nest in your non-cutting hand. Make cuts just inside the membrane for the first segment, freeing the blood orange segment. Repeat all the way around until all the segments are cut free.Thursday, May 10, 2012
Tofu, Kimchi and Bacon Taco Recipe
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My Books + AppFeatured in & reviewed by Martha Stewart Living, Serious Eats, Splendid Table, Tasting Table, Huff Post, Kitchen Arts & Letters & many others.
Asian Tofu
Jump to: Book trailer, ebook buying guide, sample content.
Available at: Amazon, Barnes & Noble, iBooks, IndieBound
Into the Vietnamese Kitchen
Available at: Amazon, Barnes & Noble, iBooks, IndieBound
Asian Dumplings
Info on e-book w/ videos!
Available at: Amazon, Barnes & Noble, iBooks, IndieBound
Asian Market Shopper
mobile app is here!
Available at iTunes store
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May 03, 2012Tofu, Kimchi and Bacon Taco RecipeMost of the tofu and kimchi tacos on the food scene are vegetarian but I wanted to turn a classic Korean dish --dubu kimchi (warm tofu with a stir-fry of kimchi and pork belly) -- into a taco filling. The triad of ingredients is wonderful so why not see what it’s like in a corn tortilla?
I started thinking about the taco filling idea as I was developing the dubu kimchi recipe for the tofu cookbook. I could have squeezed the tofu taco concept into the book as a recipe “Variation,” but there was an inherent brilliance in the original dish (see page 145 in Asian Tofu). I didn’t want to distract from it by cluttering the page with recipe TMI (too much information).
So I saved the idea for the right online moment. In tribute to the 20th anniversary of the 1992 Los Angeles riots and Cinco de Mayo, I tackled my Mexi-Korean taco idea this week. Combining Mexican and Asian flavors has been going on for a long time. Mexi-Asian didn’t start with Roy Choi’s Kogi tacos and David Chang’s Momofuku’s ssam wraps in flour tortillas.
My friend Victor Fong’s father was making lop chong and chorizo in Tijuana in the early part the 20th century. Fast forward, I had my first kimchi burrito in 1993 or ’94, in Los Angeles while I was working at the University of Southern California. A couple of the students loved to make kimchi burrito runs. They’d come back with humungous ones that we’d cut up and share.
In post-1992 riot Los Angeles, that culinary combination was a no brainer. Cuisines can and do get along. A few months ago, I learned that la soya is popular in the Mexican community, per this awesome article on East Los Angeles as a health food Mecca.
I spent most of yesterday developing this intensely flavored and tasty taco. During the hours in the kitchen, I had these realizations:
That’s how I got to the tofu taco recipe below. Try it out and play with it. For example, it would be great as an app on tiny street stall-size tortillas (think the size of pot sticker skins).
¡Que viva la soya! Happy Cinco de Mayo.
Recipe
Tofu, Kimchi and Bacon Tacos
Servings: Makes 8 tacos, to serve 3 or 4
Ingredients
8 ounces firm or extra-firm tofu8 ounces napa cabbage kimchi, drained and cut into 1/2-inch-wide strips (about 1 packed cup)About 1/2 teaspoon sugarAbout 1/2 teaspoon smoked paprika o ground chipotle chile, and/or 1 1/2 teaspoons Korean red pepper powder (gochu garu)4 to 5 ounces bacon, cut crosswise into 1/3-inch-wide strips1/2 small yellow onion, sliced2 cloves garlic, finely chopped (crush a smidgen for the kimchi sour cream below)1 extra large jalapeño chile, halved lengthwise and cut into 1/8-inch-thick rings1 to 2 tablespoons kimchi pickling liquid (save from draining kimchi)1/2 teaspoon sesame oil, optional8 corn tortillas2 tablespoons coarsely chopped cilantro1 small ripe avocado, seeded and cut into wedges1 batch of Kimchi Sour Cream1 or 2 limes, cut into wedgesInstructions
Cut the tofu into thin little matchbooks, each one about 1/3 inch thick, 3/4 inch wide and the length of the first two joints of your index finger. Set on several layers of paper towel or a non-terry dishcloth to drain for about 15 minutes.Season the kimchi with the sugar and paprika or chile powder. Aim to balance and brighten the flavor, as well as inject a bit of heat. You can combine them all, if they’re available. Set aside. In a 10-inch nonstick skillet over medium-high heat, cook the bacon. Scatter it in, spreading the pieces out flat. After 1 minute, when some of the fat has rendered, start stir-frying. When the bacon is gently sizzling all over and has browned a bit (but not crisp), transfer to a plate, leaving the fat behind.Remove all but 2 tablespoons of the fat (reserve any extra or add some oil if you need to). Reheat the skillet over medium-high heat. Blot the tofu one last time, then add the pieces to the skillet. Pan-fry them for 3 to 4 minutes, turning midway, until golden. They won’t be totally crisp but have some character. Add to the plate with the bacon.Add 1 or 2 tablespoons of reserved bacon fat (or oil) to the skillet, then cook the onion until soft and a little brown, about 3 minutes. Add the garlic and jalapeno chile, and cook until no longer raw smelling.Add the kimchi and cook to warm through. Return the tofu and bacon to the pan and combine and heat through. Splash in the kimchi pickling liquid to flavor and moisten. Cook for a final minute, stirring, until the tofu has turned orange-red. Remove from the heat. Taste and adjust the seasonings with extra sugar or salt. Drizzle with sesame oil, if using. Set aside or cover with an inverted bowl, if you want to keep warm. The mixture can easily be reheated until hot or eaten warm.Reheat the tortillas in a skillet, microwave oven, or atop a gas burner. To serve, distribute the tofu mixture among the tortillas. Add the avocado, drizzle on some of the kimchi sour cream and top with a sprinkle of cilantro. Squeeze on some lime juice for a tart note. (Or, serve the tofu mixture, tortillas and garnishes in separate containers and have guests help themselves.)More Mexi-Asian tacos to try:
Dashi Carnitas Taco Recipe (salty, fatty and filled with umami)Crisp Duck Taco Recipe (use pot sticker skins to make an Asian taco)Posted in Asian Tofu, Recipe: low-meat, Recipes: All, Recipes: Appetizer and Snack, Recipes: Gluten-Free , Recipes: Main Course, Recipes: Stir-Fry, Recipes: Tofu | Permalink | |
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Comments Tofu, Kimchi and Bacon Taco RecipeMost of the tofu and kimchi tacos on the food scene are vegetarian but I wanted to turn a classic Korean dish --dubu kimchi (warm tofu with a stir-fry of kimchi and pork belly) -- into a taco filling. The triad of ingredients is wonderful so why not see what it’s like in a corn tortilla?
I started thinking about the taco filling idea as I was developing the dubu kimchi recipe for the tofu cookbook. I could have squeezed the tofu taco concept into the book as a recipe “Variation,” but there was an inherent brilliance in the original dish (see page 145 in Asian Tofu). I didn’t want to distract from it by cluttering the page with recipe TMI (too much information).
So I saved the idea for the right online moment. In tribute to the 20th anniversary of the 1992 Los Angeles riots and Cinco de Mayo, I tackled my Mexi-Korean taco idea this week. Combining Mexican and Asian flavors has been going on for a long time. Mexi-Asian didn’t start with Roy Choi’s Kogi tacos and David Chang’s Momofuku’s ssam wraps in flour tortillas.
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EventsDemo, Tasting & Signing
Sat., May 12, 1-2pm
Macy's Valley Fair
San Jose, CA
Tofu Cooking Demo
Sat., May 19, 11:30am-12pm
Asian Heritage Street Celebration
San Francisco, CA
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Tues., May 29, 7-9pm
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San Francisco, CA
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Video- Eggs Poached & appreciating life details
** At the request of those who have seen it, we’re finally sharing this private poached egg video we produced back in December 2011. We’ve only shared it at our Cuba photo night event, KitchenAid Luncheon and Food Blog Forum Orlando. Hope you enjoy it!
It’s the little details in life that always fascinate us. We often just sit and witness the small life moments that happen both in and out of our kitchen. It’s those little things that are so inspiring to us to have endless hours of conversations. These thoughts and ideas drive us to become more creative and how to share the story filled with life detail up close.
Poaching eggs is a wonderful morning ritual we love sharing. Often times, the beautiful process of poaching eggs can often be overlooked. But for us, every step of this egg poaching process is full of inspiration. From the moment we patiently wait for the water to boil, to the mesmerizing swirl of the water bath, to the final pierce of the egg, all this is a gorgeous event happening before our eyes.
So, back in December we wanted to share the story of poaching an egg. We weren’t wanting to make a “how to” video per say, because there are so many great instructional videos out there.
Instead, we wanted to share an egg poaching story and the journey of an inspiring morning ritual.
For some, poaching an egg is a process to get a meal on the table. But for us, egg poaching is one of those life moments that we love. One of those regular rituals which fill in the details of our daily lives. And we love every single little step along the way.
Hope you all take a moment to appreciate one of those life details in the kitchen.
And hope you enjoy our eggs poached story.
Have a great day to you all,
diane and todd
Fried Tofu and Egg Pancake Recipe (Tahu Telur)
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Andrea Nguyen
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My Books + AppFeatured in & reviewed by Martha Stewart Living, Serious Eats, Splendid Table, Tasting Table, Huff Post, Kitchen Arts & Letters & many others.
Asian Tofu
Jump to: Book trailer, ebook buying guide, sample content.
Available at: Amazon, Barnes & Noble, iBooks, IndieBound
Into the Vietnamese Kitchen
Available at: Amazon, Barnes & Noble, iBooks, IndieBound
Asian Dumplings
Info on e-book w/ videos!
Available at: Amazon, Barnes & Noble, iBooks, IndieBound
Asian Market Shopper
mobile app is here!
Available at iTunes store
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April 27, 2012Fried Tofu and Egg Pancake Recipe (Tahu Telur)There are a number of recipes that didn’t make it into the Asian Tofu cookbook. Why? We just did not have enough space. This remarkably easy and versatile Indonesian treat is among the recipes that I set aside to post online. If you have the book already, add this to your Asia tofu recipe collection. If you don’t, this is a recipe that highlights how tofu can be transformed as well as transformative.
Tahu telur (tahu means tofu and telur means eggs) is like egg foo yung with pieces of fried tofu. In its elemental state, a block tofu is subtle in flavor, a canvas for receiving other ingredients. However, if you fry tofu, it gets a little crunchy and nutty tasting, almost like crisp chicken skin.
For these pancakes, small flattish pieces of tofu (I use Trader Joe's firm) get fried and then mixed with egg. The tofu absorbs some of the egg while lending its fattiness to reinforce that of the egg, as if it's an egg extender.
Then the mixture is dropped into hot oil. The amoeba-like pancakes develop crisp surfaces and edges. The delicately rich and eggy result gets crowned with crunchy vegetables and savory-sweet-spicy sauce, typically peanut sauce or chile-spiked sweet soy sauce; both sauces are in the photo above. The combination of texture and flavors is amazing.
I first saw tahu telur in The Best of Indonesian Cooking by Yasa Boga, a group of four entrepreneurial female home cooks. (I got my 2007 copy in Singapore; on Amazon, the book is oddly listed as a children’s book. Whatever.) The Yasa Boga ladies indicated in their book that the pancakes can be made small or large. I made mine extra small so they can be served as a snack. The addition of cornstarch helps to lightly crisp things up. The photo below shows both sides of the finished pancakes, which are each 3 to 4 inches wide.
Serving ideas:
To turn these tofu and egg pancakes into a Vietnamese dish, serve them with the spicy garlic hoisin sauce (tuong, see Into the Vietnamese Kitchen, page 310). Or make a bunch (double or triple the recipe), wrap them up in lettuce and fresh herbs, and dunk in nuoc cham dipping sauce. I can see these in banh mi sandwich too.Vary the vegetables. Try julienned cucumber, carrot, jicama and/or bell pepper instead of the bean sprouts. Sriracha or Indian masala chile sauce would be good too. So would spicy umami ketchup!The pancakes would be a great accompaniment to Southeast Asian dumplings such as vegetarian crystal dumplings (chai kuih), curry puffs and lemper ayam sticky rice and spiced chicken in banana leaf. I can see eating them with curried chicken bao too!RECIPE
Indonesian Tofu and Egg Pancakes
Servings: Makes 8, to serve 4 as a snack
Ingredients
8 ounces firm or extra-firm tofu
3/4 teaspoon plus scant 1/4 teaspoon salt
Oil for pan-frying
1 teaspoon cornstarch
Scant 1/8 teaspoon pepper
2 large eggs
3 to 4 ounces bean sprouts, washed, drained well, then cut into 1-inch lengths
2 to 3 tablespoons chopped cilantro, Vietnamese coriander (rau ram, daun laksa), or Thai basil
Sauce options: (use half the amount if serving both)
4 tablespoons Indonesian sweet soy sauce (kecap manis) mixed with 2 teaspoons Sriracha
1/2 cup peanut sauce, purchased or homemade (see the Asian Market Shopper iPhone app for a recipe)
Instructions
Cut the tofu crosswise into rectangular slices (think matchbox size), each about 1/3 inch thick. Then cut each piece crosswise to yield large postage stamp-size pieces. Put into a bowl. Dissolve 3/4 teaspoon salt in 1 1/2 cups super hot water (boil the water then measure it out is what I do). Pour the salted water over the tofu. Set aside to soak for 15 minutes, then drain. Transfer the tofu to a non-terry dishtowel or double layer of paper towels placed atop a plate. Drain for 10 to 15 minutes.Pour enough oil (about 3 tablespoons) to cover the bottom of a 10-inch nonstick skillet. Heat over medium-high heat. Pan-fry the tofu pieces in 2 batches for about 4 minutes, turning midway, till golden and crisp. Drain on paper towel and cool.Halve the cooled tofu pieces crosswise so they are the size of Chiclets gum. Set aside.Dissolve the cornstarch in 1 teaspoon of water. Add the scant 1/4 teaspoon salt, pepper, and eggs. Beat to combine well. Add the tofu and set aside.Add oil, if needed to the skillet to thinly coat the bottom. Heat over medium-high heat until a drop of egg sizzles. For each pancake, spoon about 2 tablespoons of the egg and tofu mixture into the skillet, laying the tofu piece down flat. Fry for about 1 minute on each side until golden brown or rich brown. You can refry the first side for about 30 seconds at the end to get it a bit crisper. Cool on a rack.To serve, top each pancake (it doesn't really matter which side you face upward) with bean sprouts and chopped herb. Finish with a drizzle or plop of sauce. Add a little extra herb, if you like. Eat with fork or your hands.Related posts:
Vietnamese herb primerBasic nuoc cham dipping sauce recipeEgg foo yung recipe (a Chinese-American classic)St. Paul sandwich recipe (aka Egg Foo Yung sandwich – why not use these Indonesian ditties for a vegetarian take?)Master banh mi sandwich recipeSpicy umami ketchup recipeSriracha chile sauce recipeIndian masala chile saucePosted in Asian Market Shopper, Asian Tofu, Recipes: All, Recipes: Appetizer and Snack, Recipes: Banh Mi Sandwich, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Gluten-Free Adaptable, Recipes: Non-Vietnamese, Recipes: Poultry and Eggs, Recipes: Tofu, Recipes: Vegetarian | Permalink | | | TrackBackTrackBack URL for this entry:
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Comments Fried Tofu and Egg Pancake Recipe (Tahu Telur)There are a number of recipes that didn’t make it into the Asian Tofu cookbook. Why? We just did not have enough space. This remarkably easy and versatile Indonesian treat is among the recipes that I set aside to post online. If you have the book already, add this to your Asia tofu recipe collection. If you don’t, this is a recipe that highlights how tofu can be transformed as well as transformative.
Tahu telur (tahu means tofu and telur means eggs) is like egg foo yung with pieces of fried tofu. In its elemental state, a block tofu is subtle in flavor, a canvas for receiving other ingredients. However, if you fry tofu, it gets a little crunchy and nutty tasting, almost like crisp chicken skin.
For these pancakes, small flattish pieces of tofu (I use Trader Joe's firm) get fried and then mixed with egg. The tofu absorbs some of the egg while lending its fattiness to reinforce that of the egg, as if it's an egg extender.
Then the mixture is dropped into hot oil. The amoeba-like pancakes develop crisp surfaces and edges. The delicately rich and eggy result gets crowned with crunchy vegetables and savory-sweet-spicy sauce, typically peanut sauce or chile-spiked sweet soy sauce; both sauces are in the photo above. The combination of texture and flavors is amazing.
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ManPans Bakeware Set Giveaway
I am partnering with my friends at ManPans to giveaway a 9? Round Cake Pan and a Large Loaf Pan. There will be one (1) winner whom will receive one (1) ManPans 9? Round Cake Pan and one (1) ManPans Large Loaf Pan. The retail value of this bakeware set is US$41.98.
ManPans 9? Round Cake Pan
.050 (16 ga.) AluminumCommercial QualityEven wall thicknessRound RimSeamless ConstructionStraight SidesEasy grip-lip rimPTFE Free, Water-Based Release Coating: Gem-X2Easy Clean UpHeat Safe to 700 Degrees FahrenheitManPans Large Loaf Pan
1.5lb loaf sizePans Dimensions are 10? by 5? by 3? deepTapered SidesHeavy .063 (14 ga.) AluminumCommercial QualityEasy Grip-Lip RimPTFE Free, Water-Based Release Coating: Gem-X2Easy Clean UpHeat Safe to 700 Degrees FahrenheitEligibility: United States only. Closing Date: May 27, 2012, 11:59 pm PST. Winner will be randomly selected and contacted via email on May 28, 2012. The prize is proudly sponsored by ManPans. To enter, please follow the steps below.
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Like Rasa Malaysia on Facebook. (Click on the Like button below.)
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Follow Rasa Malaysia on Twitter. (Click on the Follow @rasamalaysia button below.)
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Follow ManPans on Facebook. (Click on the Like button below.)
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Fill in the form below. You can enter to win using this form every day. ONE ENTRY PER DAY STRICTLY ENFORCED.
Ever since I set eyes on Annie’s marble cake post, the image of her rich, buttery, chocolaty marble cake has made quite an impression on me. Annie is a superb baker and she once shared her aunt’s butter cake recipe with me that had me oooh and ahhh for the delicious great taste. I know her marble cake recipe will…
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