Lobster Roll

Lobster Roll pictures (1 of 3)Let’s talk about your favorite summer seafood meals.

For me, it’s simple peel and eat shrimp, lemongrass and Sriracha grilled shrimp or beer-steamed mussels and of course a cool starter like lobster and mango salad. What about all those extra hot dog buns left over from 4th of July? I’m thinking lobster salad again. Nothing fancy, just delicious chunks of chilled poached lobster meat stuffed in a bun with mayo and a little light seasoning. How about Rasa Malaysia’s version of the famous Classic New England Lobster Roll? I may not have the special buns for this classic, but with fresh live lobsters and cooking it right, you’ll definitely get a perfect lobster roll for sure.

I made a slight twist using Old Bay Seasoning and a tad butter to poach the lobster as opposed to simple poaching/boiling with only salt water like what it’s usually done for the famous New England Classic Lobster Roll. That, plus I don’t have those special buns for it and don’t know where to get it. All and all, the end result is still worth every penny, I’m happy and I can assure you when lobster’s on sale again, I’ll definitely make more of these delicious lobster roll!

(Click Page 2 for the Lobster Roll Recipe)

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Tagged as: Buns • Lobster • Summer

(Chinese recipes, prepare authentic Chinese food now!) Recently, my neighborhood Asian grocery store had a lobster sale. At $6.99/lb, it was a steal that I couldn’t pass up, so I got myself a 3-lb Boston lobster. When it comes to lobsters, there aren’t that many recipes that I know of. (Previously, I had stir-fried and baked lobster with cheese and…

After a long hiatus, my baking contributor Siew Loon is finally back in action. She baked us a nice Match Roll, or Green Tea Swiss Roll. Green Tea is widely used in Japanese cuisine, especially in desserts and baking. Get a cup of tea or coffee, sit back, and enjoy! Contributor: Ho Siew Loon I am finally back after a…

California roll was the first sushi I attempted when I got my sushi mat many years ago. Even though California roll is an Americanized-version of sushi, many people love it because of the great taste. When I thought about posting the California roll recipe here, Nami of Just One Cookbook immediately came to my mind as she has previously shared…

Most people like playing with their food, and hand roll sushi, or temaki sushi is one of the fun and delicious ways to enjoy sushi. Temaki sushi basically means sushi which are hand-rolled, where you assemble the sushi filling of mostly fish or shellfish, and then rolled with nori (seaweed) sheets into hand roll sushi. Hand roll is great for…

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Thai Chicken Sate with Peanut Sauce

Thai Chicken Sate with Peanut Sauce pictures (1 of 4)

Every summer, when I host BBQ parties, I would always have satay for my guests. My favorite is chicken satay. It’s hard not to fall in love with satay—skewered of marinated meat (chicken or beef) grilled over fire, and then served with a savory peanut dipping sauce. The combination is just brilliant.

While I make Malaysian-style satay most of the time, for examples: chicken satay and beef satay, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes. Unlike its Malaysian counterpart, Thai sate tastes milder and less complex in taste (in my opinion), but delicious nonetheless.

This is my Thai chicken sate with peanut sauce recipe, adapted from a cookbook. Try it out and I am sure you (and your guests) would absolutely welcome a skewer or two, or three freshly grilled sate with the creamy peanut sauce.

(Click Page 2 for the Thai Chicken Sate with Peanut Sauce Recipe)

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Please welcome Rita of Mochachocolata-Rita as a guest blogger on Rasa Malaysia. Rita is an Indonesian who currently resides in Hong Kong. Whenever I visit her blog, I feel “jealous” that she is constantly traveling and eating around Asia (she loves to shop, too!).  As a true Indonesian, Rita shares with us her mouthwatering and tantalizing sate recipe, and outlined…

On my Rasa Malaysia Facebook fan page (“like” me if you haven’t), a reader asked me how to prepare Thai-style chicken curry with bamboo shoots, like the ones commonly served at Thai restaurants here in the United States. It was a coincidence that I had some leftover bamboo shoots in the refrigerator so I made a small pot of  Thai…

As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a…

Tom Kha Gai–everyone’s favorite Thai coconut chicken soup–is one of the Thai recipes that I have always always wanted to make but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food. So, it’s no surprise that this is my virgin Tom Kha Gai–my first attempt at home. It was…

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General Tso’s Tofu

Every once in a while I get a huge craving for General Tso’s chicken but want a slightly lighter option. Recently I’ve also gotten a few emails from readers who were curious about how to make vegetarian versions of their favorite takeout dishes. So I got inspired to do a vegetarian General Tso’s using tofu.

One of the benefits of using tofu is that it’s quicker and a bit easier than preparing the chicken. Instead of shallow-frying the chicken, you just pan-fry the tofu cubes in a large skillet with a couple tablespoons of oil to get it nice and crispy on the outside. And you don’t even have to worry about searing all the sides. Just use a spatula to get about 1/2 or 3/4 of the sides to a nice golden color; this way, the tofu is crisp on the outside but still soft on the inside.

For this recipe, I adjusted the quantity of the sauce that I usually use for General Tso’s chicken, and a couple of ingredients in it, to compensate for the protein not being marinated.  A few readers have noted in the comments of General Tso’s chicken that they used ketchup instead of tomato paste with great results, so I added it as a substitute; it’s great if you prefer a sweeter sauce in your General Tso’s.

Finally, you can either mix the broccoli in or serve it on the side (just like takeout!) Of course, this is also much better for you than takeout, so you don’t have to feel guilty about having seconds…or thirds…

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General Tso’s Tofu

Serves 4 as part of a multi-course meal

1 pound extra-firm tofu2 cups broccoli florets1 tablespoon peanut of vegetable oil8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes2 cloves garlic, minced1 teaspoon minced ginger,1 scallion, white and green parts separated and thinly sliced1 teaspoon white sesame seeds, for garnish

Sauce:

3 tablespoons tomato paste (or substitute ketchup for a slightly sweeter sauce)2 tablespoons soy sauce2 tablespoons rice vinegar2 teaspoons hoisin sauce2 teaspoons chili sauce2 teaspoons sesame oil2 tablespoons sugarRinse and drain the tofu, then cut into 1-inch cubes. Blot the tofu all around with paper towels (drying the tofu helps it pan-fry better.)Bring a medium pot of salted water to boil. Add the broccoli and cook for about 2 minutes. Drain, rinse under cold water, and drain again. Set aside.Prepare the sauce: In a small bowl, stir together the tomato paste, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar.Heat 2 tablespoons of the peanut oil in a wok or large skillet over medium-high heat. Swirl to coat the bottom. Add the tofu in one layer (you may have to do this in batches) and allow it to sear on the first side undisturbed for about 1 minute. Then use a spatula to move the tofu cubes around until they are golden on half or most of the sides, about 3 to 4 minutes. Transfer to a plate and set aside.In the same pan, add the remaining 1 tablespoon of peanut oil. Add the dried chilis, garlic, ginger, and scallions and stir-fry until just fragrant, about 30 or 40 seconds. Pour in the sauce and stir until thickened, about 1 minute. Add the tofu and carefully toss to coat with the sauce. You can either toss the broccoli in with the sauce or serve it on the side. Transfer everything to a large serving dish. Sprinkle the sesame seeds and scallions greens on top and serve with rice on the side.

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Tagged as: Chinese, Chinese-American, Tofu, Vegetarian

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Thai Red Curry Mussels

It’s hard to get enough of mussels in the summer. Pretty much everywhere I go these days, there’s some sort of mussels special on the menu, whether it’s a large appetizer for sharing or with a pasta or seafood casserole entree.

When I make mussels at home, they’re usually steamed with a minimal number of other ingredients, such as wine, shallots, and ginger. But sometimes I like to spice things up a bit (pun fully intended) by cooking it Thai-style with red curry paste. Store-bought mild red curry paste adds a bit of a kick, while the coconut milk and lime make this the quintessential summer dish. A bit of light brown sugar creates a lip-smacking sweet-and-sour curry. 

You’ll need several changes of water to clean the mussels (a clean brush comes in handy for scrubbing the shells) and to pull the beards from the shells. But the cooking itself takes all of 5 or 6 minutes, which is all the time you really want to spend in front of the stove in July. I think the curry itself contains plenty of flavor already, but feel free to adjust the seasoning with salt and pepper if you choose at the end of cooking.

There will be plenty of delicious curry left, so be sure to have plenty of white rice to pour the broth over or crusty French bread for dipping.

Bon appétit!

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Thai Red Curry Mussels

Serves 3 to 4 as an appetizer or as part of a multi-course meal

3 pounds mussels1 tablespoon peanut or vegetable oil2 cloves garlic, minced1 tablespoon minced ginger3 tablespoons Thai red curry paste1 14-ounce can unsweetened light coconut milk2 tablespoons fish sauce2 tablespoons light brown sugarSalt and pepper to taste1 lime, cut into wedgesRinse and scrub the mussels under cold water, changing the water several times, to remove any grit.  Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Discard any mussels with cracked shells or any with open shells that don’t close when you gently tap them against the counter.Heat a deep sauté pan, wok, or medium pot over medium-high heat until a bead of water sizzles and evaporates contact. Add the oil and swirl to coat the base. Add the garlic and ginger and cook briefly until aromatic, about 20 to 30 seconds. Add the curry paste and cook for another 30 to 40 seconds. Add the coconut milk, fish sauce, and brown sugar.Bring the liquid to a boil. Add the mussels, cover, and steam for 4 to 5 minutes, shaking the pan occasionally. Uncover and add salt and pepper to taste if desired.Discard any mussels that have not opened, then transfer to a serving dish. Spoon the curry over the mussels and add lime wedges to the dish (for squeezing at the table.) Serve with rice or crusty Frenchbread.More easy seafood dishes to try:Tagged as: Mussels, Recipes, Seafood, Thai

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Japanese Fried Chicken Bento

Japanese Fried Chicken Bento pictures (1 of 8)

One of my favorite bento is chicken karaage, or Japanese fried chicken bento. In the United States, chicken kaarage is also referred to as sesame fried chicken in many Japanese restaurants. Other than chicken teriyaki, chicken karaage is probably one of the most popular combinations when it comes to Japanese bento. If you have had Japanese food or lunch box, I am sure you have tried the crispy and flavorful Japanese fried chicken. I simply can’t resist the good taste.

Making restaurant-style bento is actually easier than you think, and the whole process of assembling the different dishes into the bento box is actually quite fun. When I started making bento at home, I got myself a 5-compartment bento box, which is widely used in many Japanese restaurants. Please take note that there are a wide variety of bento boxes available: plastic, wood, lacquer ware, 2-tier, single compartment, 2 compartments, up to 7 or 8 compartments, and the list goes on. When it comes to choosing the size and type of bento box, it’s really a personal preference and what works best for you and your needs. If you are a working professional, you should probably start with a simple 2 to 3-compartment bento box.

Everyone can make a bento of your choice. If you are a beginner, here are some pointers for packing mouthwatering bento:

Use short-grain rice for the steamed rice and always cook the rice ahead of time to allow for cooling before assembling.Sprinkle some black sesame seeds on top of the steamed rice to enhance the presentation. You can also add some green peas to the rice. The key to a great bento is to make plain looking food looks interesting and hence pleasing to both the eyes and taste buds.Sauces such as dipping sauce and salad dressing should be packed in separate sauce containers to avoid spillover and ensure freshness, especially if the bento is meant to be taken out or consumed later.Avoid raw fish or sashimi (especially in warmer weather) unless the bento is served immediately.Avoid soupy or watery dishes as they don’t pack well in a bento box.Traditionally (regardless of the size or type of the bento box), the perfect ratio of a healthy bento is 3 parts carb (rice, noodles), 1 part protein (meat or fish), 2 parts vegetables/fruits. However, this is a guideline and not rules. If you are a vegetarian or vegan, you can still pack a bento!

This is my Japanese fried chicken bento. Other than the main dish of chicken karaage,  there are steamed rice, gyoza, pickled cucumber and mixed green salad.

Here is my empty bento box with the different compartments and how I pack my bento. A typical restaurant-style bento usually consists of steamed rice, main entree, side dish, tsukemono (Japanese pickle), and salad.

For the Japanese fried chicken, I marinated the chicken meat with Mizkan (Bonito Flavored) Soup Base, consists mostly of soy sauce and dashi. I also added some Mizkan HONTERI® Mirin for a tint of sweetness. For the tsukemono, Mizkan rice vinegar comes in handy as a little dash goes a long way in the simple cucumber pickle. To balance off the taste of the bento, I chose Mizkan Sesame Dressing for my salad. The end result was a beautiful bento packed with all my favorite Japanese dishes that I just couldn’t stop eating!

(Click Page 2 for the Japanese Fried Chicken Bento Recipe)

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(Image Source: Google) . In my previous life as a business development professional, I traveled extensively to the Asia Pacific region and made frequent trips to Japan. As a food lover with a penchant for Japanese cuisine, I was always thrilled to visit Japan. As I was there for business trips, I would always work at the company’s Japanese headquarters…

I love all sorts of Japanese-style salads, from the simple seaweed salad to the more complex salads such as seared ahi tuna salad. Whenever I eat out at Japanese restaurants, I almost never miss out on my favorite ahi tuna salad. It’s almost like having sashimi, except that it is healthier—a few slices of lightly seared ahi tuna on top…

There is no denying that Japanese food is getting more and more popular across the United States. Once a niche ethnic cuisine, Japanese cooking has gone beyond sushi and teriyaki and has become mainstream. Walk down the aisle of many big supermarkets and you will find sushi, sashimi in Japanese bento boxes as eager shoppers and diners load them up…

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Cambodian signs

I recently passed through Phnom Penh — my first visit to the city in about three years — and have to admit that I hardly recognised the place. The town’s never-ending construction finally appears finished, and with a slick new waterfront promenade, a handful of glassy high-rise buildings and the new and the seemingly North Korean-influenced Council of Ministers building, the city is looking more modern than ever. Perhaps it’s inevitable then that I noticed a dearth of the type of old-school shop signs that used to be everywhere in the city. Computer technology and printing are ubiquitous and cheap now, and in the cities at least, signs and adverts are no longer painted by hand. Fortunately today, while organising my photos, I came across a folder of images such signs, taken on a previous trip in 2007. Another gallery of Cambodian signs can be seen at Phnomenon.

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Taiwanese Shaved Ice with Fruits

It’s scorching hot in the United States now and the weather map is seeing RED and ORANGE all across the continent!

In hot weather like this, I turn to shaved ice to cool down my body and quench my thirst. Here is the Taiwanese shaved ice with fresh fruits recipe in my cookbook “Easy Chinese Recipes.”

In recent years, shaved ice has certainly gained popularity here, with many Chinese, Taiwanese dessert shops sprouting up all over Chinatown or Asian suburbs. You don’t have to live in one of those ares to enjoy this refreshing, cooling, and soothing desserts. I really love this simple shaved ice recipe: icy cold, flavored with syrup and topped with an assortment of fruits you like. It is excellent for blistering hot summer days.

I don’t have a shave ice machine but a regular blender will do even though the texture is not as fine. If you have a shaver by all means use it so the texture is snowy and fine. Add more and a variety of different toppings as you wish: fruits, red bean, boba…the more the merrier.

Have a great weekend!

(Click Page 2 for the Taiwanese Shaved Ice with Fruits Recipe)

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Other than BBQ, my summer favorite has got to be shaved ice—a thirst quencher and lovely dessert for the hot summer days. Shaved ice is very popular in Malaysia; called Ice Kacang (in Penang) or simply ABC elsewhere in Malaysia, it’s a popular dessert commonly sold by street vendors. In a hot and humid country like Malaysia, nothing beats the…

Living in Southern California, in the city of Irvine where lots of Taiwanese expatriates congregate, I’m spoiled by the many great Taiwanese restaurants and eateries. One of my favorite things to eat during the weekend is Taiwanese-style breakfast/brunch where simple fare such as soy bean milk, fried you tiao (Chinese crullers), scallion pancake, and noodles are served. Taiwanese food is…

I haven’t been traveling for a while, well, not since my trips to China and Malaysia last June and Hawaii in last August. I miss traveling a lot, mostly, I miss eating local foods and exploring local cooking styles. It’s amazing to me that even with the same ingredients, different places have their own signature ways of preparing the ingredients….

This pumpkin noodles with minced pork is one of my favorite noodle recipes. I love to order this at my favorite Taiwanese noodle house. The pumpkin rice noodles oozes the sweet taste of pumpkin which adds a nice texture and color to the dish. This is a quite and easy recipe that is both tasty and filling. With Halloween just…

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Lemongrass and Sriracha Grilled Shrimp

Lemongrass Grilled Shrimp pictures (1 of 5)

How’s your summer so far? I hope everyone has been busy firing out your grill, having endless pool parties, and more importantly, having a blast with your friends and family.

If you’re looking for new barbeque recipes and ideas, I wish to tempt you with my upcoming Asian-style BBQ recipes. Let’s start with this mouthwatering lemongrass grilled shrimp, spiced with Sriracha, and marinated with fish sauce, garlic, and jazzed up with a chili-calamansi (or lime) dipping sauce. Sounds so good already, right? But wait, my next two posts are Thai Chicken satay with peanut sauce and lobster roll!

This Vietnamese-style lemongrass grilled shrimp is extremely easy to make, but the taste is so amazing that you won’t believe they take less than 30 minutes to make. The highlight of the recipe is lemongrass—which imparts the distinct aroma and unique flavor to the grilled shrimp skewers. The fish sauce and garlic marinade further enhance the briny sweet taste of the fresh shrimp, and the spicy Sriracha lends that extra kick that everyone has grown to love.

Mr. Rasa Malaysia (who is unfortunately allergic to shrimp) kept saying “smell so good” as I eagerly removed the lemongrass grilled shrimp from my new grill. My friend gave me some fresh calamansi and I squeezed a little lit of the juice on the shrimp before serving….heavenly. You simply can’t go wrong with this lemongrass and Sriracha grilled shrimp recipe; I can say that very few grilled shrimp recipes tops this one.

(Click Page 2 for the Lemomgrass Grilled Shrimp Recipe)

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I am lucky that I live in Orange County because I can pretty much get all the ingredients I want at the many ethnic food stores here. Whenever I want to cook Chinese, there is 99 Ranch Market. When I am in the mood for Japanese food, I go to Mitsuwa or Marukai. And when I need ingredients for Malaysian,…

When a Michelin-trained private chef writes about food, you know it’s gotta be good and that’s exactly what Zen Chef at Zen Can Cook (previously known as Chefs Gone Wild) delivers–a food blog choked full of scrumptious dishes that rival the finest and best restaurants around. Zen is always wacky, hilarious, and I admire his cooking and wicked writing style (read…

I miss the breakfast breads in Vietnam during my travels, specifically Vietnamese-style baguettes (bánh mì). Here in the States, whenever I need my bánh mì fix, it’s a fifteen minutes drive to Little Saigon. Most of the time, there’s a line, so it takes even longer to get my fix. That’s why I decided to make it at home. Bánh…

During my childbirth confinement, I missed eating seafood so much, especially my favorite shrimp. So, there was no surprise that as soon as the confinement ended, I headed straight to my favorite seafood restaurant and had a feast of seafood meal. I have also resumed cooking, albeit in a small way as I am adjusting to motherhood and my new…

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Crispy Scallion Tofu and Rice Cakes Recipe

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July 19, 2012Crispy Scallion Tofu and Rice Cakes Recipe

Several people who read the post on Diep Tran and Good Girl Dinette remarked how tasty her tofu snack looked. And for those of you who’ve eaten it, you know that it’s true. I couldn’t agree with you more!

I kept thinking about it yesterday so I made my own version of it. I figure that what Diep was riffing on was a classic northern Vietnamese fried tofu dish in which the crisp tofu was retrieved from the oil and simmered in diluted fish sauce and green onion. The tofu sucks up all the seasonings and gets coated with the green onion. My mother made deep-fried tofu simmered in scallion (dau hu chien tam hanh la) on a regular basis for our family dinner. She still makes it today.

The classic Viet tofu dish is made with chunky pieces of tofu. For Good Girl Dinette's I cut the tofu into thin squares. Here they are hot from the wok:

And Diep’s rice cakes was a terrific mini-take on com nam, compressed rice logs. My father made that for us when we were kids, shaping hot rice into baguette-like fat logs. He’d slice it up and we’d eat it out of hand, pressing some caramelized minced pork on top of it. Oh my, what fond memories of my chubby youth. (The tofu and rice recipes are in Into the Vietnamese Kitchen, pages 191 and 241; the pork is on page 131.) This is what I made for the crisp scallion tofu: 

I combined that knowledge of classic Viet cooking and what I know about frying tofu to come up with this rendition.

You can fry the tofu in advance and reheat it in the toaster oven at 325F to 350F till gently sizzling. Use leftover rice and reheat it in the microwave oven. If for some reason your tofu is bigger than your rice cake, cut the tofu in half. Can you save calories by pan-frying the tofu? Sure, but the pieces wouldn't be as scrumptious.

Recipe

Crispy Scallion Tofu and Rice Cakes

Yield: Serves 2 to 3 people

Ingredients

A block of firm or extra firm tofu, about 1 3/4 inches wide and 3 to 3 1/2 inches long (about 6 ounces total)About 1 1/2 teaspoons salt2 cups very hot or just boiled water2 cups cooked rice (long, medium or short grain)1 1/2 teaspoons fish sauce or soy sauce2 tablespoons water2 slender green onions, white and green parts, cut into ringsCanola oil for deep-frying

Instructions

Cut the tofu crosswise into 6 pieces to yield squares. Put into a shallow bowl. Dissolve the salt in the water and pour over the tofu. Set aside to season for 15 minutes.Meanwhile, sprinkle a bit of salt over the rice to season it. If your rice is dryish, sprinkle on some water. Cover with plastic wrap and reheat in the microwave. If the rice is freshly cooked, skip the reheating! You want rice that’s a little on the soft side so it will stick together well.Shape the rice into a 6 inch log atop a piece of parchment. Use a silicon spatula or wet fingers. As if you’re making a sushi roll, roll it up, applying firm pressure to ensure that the rice is well squished together. It should resemble a fat sausage in size and shape. Wrap in plastic wrap and set aside.The tofu should be ready by now. Pour off the water, set the tofu atop a dry dishtowel or paper towel t drain for 10 minutes. In the mean time, combine the fish sauce or soy sauce and water in a small saucepan, like a butter warmer. Bring to a boil over medium heat, add the green onion, and cook for 1-2 minutes until the green onion has wilted. Transfer to a small bowl to cool.Heat 1 inch of oil in a wok, deep skillet or saucepan t 360-375F on a deep-fry thermometer. Right before frying, blot the two dry one last time. Fry the tofu in 1 or 2 batches, without crowding, until crisp and golden, 2 to 3 minutes. Drain atop paper towel and let cool for a few minutes.Remove the plastic wrap from the rice. Wet the knife blade, then cut the rice log in half crosswise, right through the parchment. Then cut each section into thick rounds, each about 1/3 inch thick. The ones in the center will be prettiest. You need 6 rounds. Save the extra rice for something else. If a rice cake falls apart, wet your fingers and smoosh the grains together.To assemble, put a piece of tofu atop a rice cake. Top with the scallion, leaving most of the liquid behind. If you want extra oomph, drizzle on extra liquid. Enjoy.

Related posts

Tofu Frying TipsHow to Stir-Fry TofuSalt and Pepper TofuPressed Tofu Stir-fried with CeleryTofu, Bacon, and Kimchi TacoFried Tofu and Egg PancakePan-seared Egg Tofu with Sweet Chile Sauce  Posted in Asian Tofu, Recipes: All, Recipes: Appetizer and Snack, Recipes: Gluten-Free , Recipes: Gluten-Free Adaptable, Recipes: Tofu, Recipes: Vegan, Recipes: Vegetarian, Recipes: Vietnamese | Permalink

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Comments Crispy Scallion Tofu and Rice Cakes Recipe

Several people who read the post on Diep Tran and Good Girl Dinette remarked how tasty her tofu snack looked. And for those of you who’ve eaten it, you know that it’s true. I couldn’t agree with you more!

I kept thinking about it yesterday so I made my own version of it. I figure that what Diep was riffing on was a classic northern Vietnamese fried tofu dish in which the crisp tofu was retrieved from the oil and simmered in diluted fish sauce and green onion. The tofu sucks up all the seasonings and gets coated with the green onion. My mother made deep-fried tofu simmered in scallion (dau hu chien tam hanh la) on a regular basis for our family dinner. She still makes it today.

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Sun., July 29, 12pm @ Love Apple Farm, Santa Cruz

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