Yong Tau Fu 酿豆腐 is a well known dish in the Hakka cuisine. It is a unique Chinese dish that is made of pork(originally), mackerel fish, tofu, and a variety of soy products and vegetables. Today, I am going to show you how to make Mel's style Yong Tau Fu and the various ways to use the stuffing/paste.
Because Max doesnt like fish, I am preparing the chicken version for him. It is not normal at all, but it works. We have also made brown rice Chee Cheong Fun and bean sauce to go with them.
As a child, growing up seeing my Poh Poh heating the chop board so hard with the fish paste, I was curious what she was doing. Luckily I still remember how she did it. I tried some years ago and started to add ingredients to make them more interesting.
Ingredients for the stuffing/fish paste:
. 1 mackerel fish with head and tail
. 1 kg Minced Chicken (if you plan to stuff the fish and make fishless YTF)
. chopped water chestnuts
. chopped onion
. shredded carrots
. chopped spring onions
. mashed garlic
. mashed ginger
. chopped coriander
. chopped shiitake mushroom
. oyster sauce
. soy sauce
. white pepper
. sesame oil
. salt
. 1 strip of salted fish in oil
For the vegetable and tofu for stuffing, you can get any kind of fried tofu, beancurd skin, hard tofu, bell pepper, big red and green chilis, lady fingers, eggplants, normal size bittergourd (I didnt have it then), mushrooms and any possible vegetable that can hold the stuffing to try out.
You can actually get the black bean sweet sauce from the market or just make your own.
Simplest Recipe Ingredients:
. 2 tbsp hoisin sauce
. 2 tbsp oyster sauce
. a bit of hot water
- Mix them all up and serve.
Once you stuffed the vegetables and tofu, you can pan-fry them like I did or steam them and then fry in pan again. Either way works.
Enjoy.
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同時也有2部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,I cooked flavored rice using the lucky beans which was leftover from the bean scattering on Setsubun (2/3). You can use frozen Edamame beans, green p...
what is steam brown rice 在 Florence 陈秀丽 Facebook 的最佳貼文
#封城日记# #秀丽随笔# #封城第15天 #4月1号日# #covid19 diary #florencecook# #秀丽美食#
26-34度 热天
今天大马增加142累计2908 出院645
每天都在祈求肺炎细菌赶快停止
疫情不要再增加 还大家平安生活
信念和行动可以战胜一切
今天早上跳了郑多燕瘦臂锻炼操
改了小童的作业
自己看了一本书
看了顿马的直播
他说要健美身材要多锻炼
要聪慧的脑要多阅读
他也聊到一些经济的看法
早餐: 叉烧包
午餐:炒乌冬
晚餐:北京烤鸭、炖白萝卜汤、炖包菜
白萝卜汤:红枣 枸杞 白萝卜 盐 大骨 按钮等吃
包菜:油、盐、包菜、炸好将鱼仔 按钮等吃
口味很甜也好吃的懒人料理
Today day 15
Watch Tun Mahathir live today
He mention need to study and exercise at home
He can do fry rice quite well last time
Today we do Korea gym
Breakfast: steam char siew bun
Lunch: fry udon
Dinner: Beijing roast duck, white carrot soup, cabbage and brown white rice
From web: Life is a lesson, the trick is to find out what it’s trying to teach you 👍 @ Kuala Lumpur, Malaysia
what is steam brown rice 在 Coach Anuar Facebook 的最讚貼文
ADA APA DENGAN BERAS REBUS/PARBOILED RICE❓
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Korang nak tahu ok sila baca ni 📝💡
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Setelah padi (bijian beras yang masih di dalam kulitnya) dituai, kulit padi akan dibuang untuk menghasilkan beras perang. Sekiranya beras tersebut melalui proses yang seterusnya iaitu membuang brannya ia akan menjadi beras putih biasa.
.
Beras yang direbus/”parboiled” pula diproses terus dari padi yang dituai. Tanpa membuang kulitnya, padi direndam, distimkan dan kemudian dikeringkan. Setelah itu barulah kulit padi dibuang menjadikan ianya beras rebus/parboiled.
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Oleh kerana beras tersebut telah menjalani proses stim bersama dengan kulit-kulitnya sekali, beras ini telah menyerap begitu banyak nutrisi dan wujud proses pengubahan kanji di dalam beras sehingga menjadikan ianya lebih tahan dari kepatahan dan lebih berderai daripada beras putih biasa dan beras basmati yang tidak direbus/non parboiled basmati rice.
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Proses peng-stim-an beras tersebut tidaklah menjadikan beras tersebut masak oleh itu ianya akan mengambil masa yang sama sahaja untuk dimasak seperti beras yang tidak direbus terlebih dahulu.
.
Oleh kerana menjalani proses yang istimewa, beras yang direbus/parboiled rice mempunyai kandungan fiber, kalsium, potassium dan vitamin B-6 yang lebih baik daripada beras yang tidak direbus/non-parboiled rice.
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APAKAH KELEBIHAN BERAS PARBOILED?
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Antara kelebihan beras yang telah direbus/parboiled terlebih dahulu:
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Sangat bersih. Tidak patah-patah semasa diproses. Sangat elegan dan cantik bentuknya. Tidak patah-patah semasa dimasak. Semakin memanjang apabila dimasak. Dan yang paling penting, khasiatnya sgt tinggi!
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💡tetapi, tak kira beras mana sekali pun, apabila korang nak mkn tetap harus ikut portionnya ya. Segenggam penumbuk kira² 150kcal.
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Good or good? 👍🏼👍🏼
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Silakan Tag/Share info ini dgn kengkawan korang dan komen TQ satow 🤗🤗😙
What's up with boiled rice / parboiled rice ❓
.
You guys want to know ok please read this 📝💡
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After the rice (Rice grain that is still in its skin) is harvested, the rice skin will be removed to produce brown rice. If the rice is through the next process which is throwing away the brannya it will be plain white rice.
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Boiled rice /"parboiled" is processed directly from the harvested rice. Without throwing away his skin, Paddy soaked, distimkan and then dried. After that then the rice skin will be thrown away making it boiled rice / parboiled.
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Since the rice has been undergoing a steam process along with its skin once, this rice has absorbed so much nutrition and there is a process of change kanji in rice until it makes it more resistant than the and more apart than plain white rice and basmati rice that is not boiled / NON PARBOILED BASMATI RICE.
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The process of the peng-steam rice does not make the rice cook so it will take the same time to cook like rice that is not boiled first.
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Since undergoing a special process, boiled rice / parboiled rice has the content of fiber, calcium, potassium and vitamin B-6 which is better than rice that is not boiled / Non-parboiled rice.
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What is the advantages of rice rice?
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Among the benefits of rice that have been boiled / parboiled in advance:
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So clean. Not broken while processed. Very elegant and beautiful shape. Not broken while cooking. Getting More Elongated When cooked. And most importantly, the benefits are very high!
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💡 but, no matter what rice, when you want to eat, you still have to follow the portionnya. A handful of fist, approximately 150 kcal.
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Good or good? 👍🏼👍🏼
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Please tag / share this info with your friends and comment thank you satow 🤗🤗😙Translated
what is steam brown rice 在 ochikeron Youtube 的最佳貼文
I cooked flavored rice using the lucky beans which was leftover from the bean scattering on Setsubun (2/3).
You can use frozen Edamame beans, green peas, or any kind of cooked beans instead of Fukumame!
What is Setsubun?
http://createeathappy.blogspot.jp/2011/02/eho-maki.html
Eho-Maki video
http://www.youtube.com/watch?v=Rb4i2C4PXyM
---------------------------------
Lucky Bean Rice (Fukumame Gohan)
Difficulty: Easy
Time: 1hr
Number of servings: 4
Ingredients:
2 cups uncooked Japanese rice (you can mix white and brown rice)
A
* 30g (1.0oz.) Fukumame lucky beans (roasted soy beans)
* 25g (0.9oz.) Shio-Kombu (salted kelp)
* 40g (1.4oz.) short and thinly sliced carrot
Directions:
1. Wash rice if needed. If you are using pre-washed rice (musenmai) you don't have to wash it.
2. Place the rice in a pot and add water to the appropriate level indicated in the pot.
3. Add A and mix well. Place the pot into the rice cooker. Cover it, and press the button to start.
4. When it's done, do not open and let it steam for about 15 minutes. Using a rice paddle, toss the rice lightly.
5. Serve in a rice bowl.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2009/02/blog-post_05.html
http://cookpad.com/recipe/727999
http://recipe.rakuten.co.jp/recipe/1070000585/
---------------------------------
Fujikko Low-Sodium Shio Kombu Salted Kelp (減塩ふじっ子)
http://www.fujicco.co.jp/products/detail.php?id=38
Panasonic Steam IH Rice Cooker "dai karyoku odori-daki" SR-SX102
(パナソニック スチームIHジャー炊飯器「大火力おどり炊き」SR-SX102)
http://ctlg.panasonic.jp/product/info.do?pg=04&hb=SR-SX102
The rice cooker coats the rice with high-temperature 200C (392F) steam and keeps the rice from drying out when it's cold, so the rice tastes still good even if it's cold.
Music by
Kevin MacLeod
Merry Go Slower
http://incompetech.com/music/royalty-free/mp3-royaltyfree/Merry%20Go%20Slower.mp3
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http://www.youtube.com//kmmusic
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what is steam brown rice 在 ochikeron Youtube 的精選貼文
This video will show you how to make cute meatball curry.
It is perfect for Independence Day!
What is your plan for Independence Day?!
We don't have Independence Day in Japan.
This video is for people who live in the U.S. ;D
---------------------------------
Meatball Curry
Difficulty: Medium
Time: 40min
Number of servings: 6
Calories per serving: 431kcal
Ingredients:
((Meatball Curry))
1/2 box = 119g (4.2oz.) House Vermont Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose mild or hot as well.
600g (1.3lb.) ground beef and pork mixture
salt & cracked black pepper
1/2cup (100ml) Panko (bread crumbs)
1/4cup (50ml) milk
1 egg
1 medium (200g=7oz.) onion
60g (2.1oz.) green peas (frozen)
1/2 medium (100g=3.5oz.) carrot
60g (2.1oz.) whole kernel corn (canned)
2 tbsp. cooking oil
800ml water
((Turmeric Rice)) *of course, the curry can be served with plain, unflavored steamed rice.
1 package Curry Partner Turmeric Paste
6 servings (1020g=2.3lbs.) cooked rice
Directions:
((Meatball Curry))
1. Soak the bread crumbs in the milk. Finely mince the onion. Slice the carrot into 1/8 inch rounds, cut out the stars, and mince the scraps.
2. In a bowl, mix the ground beef and pork mixture, 20g (0.7oz.) of minced onions, soaked Panko (bread crumbs), egg, salt & pepper, minced carrot scraps, and green peas, and mix well with hands until all ingredients are combined and smooth. Divide it into 18 pieces and make them into a ball shape.
3. Heat 1 tbsp. cooking oil in a frying pan. Then gently saute the meatballs until they are golden brown on all sides. Then set aside.
4. Heat 1 tbsp. cooking oil in a large stew pot, saute the minced onions and star-shaped carrots over medium heat until they are coated with oil.
5. Add 800ml water, bring to a boil, add meatballs, remove the foam, and turn the heat down to low. Cook for about 10 minutes until all the ingredients are done.
6. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
7. Then put on the heat and simmer for about 10 minutes until it thickens.
8. Lastly add whole kernel corn and simmer for another few minutes.
((Turmeric Rice))
1. Place cooked rice in a bowl. Add Curry Partner Turmeric Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
2. Use a sheet of plastic wrap to form the round rice balls with turmeric rice. *the rice is hot, so be careful not to burn your hands.
3. Serve Meatball Curry with the rice balls.
*for best results, don't use a lid while cooking.
*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.
**Turmeric Rice from Scratch**
3 cups Japanese-style rice
1/2 tsp. GABAN Turmeric Powder
10g butter
1. Wash the rice 30 minutes before you start cooking.
2. Add water to the appropriate level indicated in the pot. Then add GABAN Turmeric Powder and butter, and mix well.
3. Place the pot into the rice cooker. Cover it, and press the button to start.
4. When it's done, do not open and let it steam for about 15 minutes. Then using a rice paddle, toss the rice lightly.
5. Serve Meatball Curry with turmeric rice balls.
↓レシピ(日本語)
http://www.cooklabo.blogspot.jp/2012/06/blog-post_29.html
---------------------------------
How to Make Basic Curry Rice (Vermont Curry) Recipe カレーライスの作り方 レシピ
http://www.youtube.com/watch?v=Y0p06tRmO78
House Vermont Curry Sauce Mix (ハウス バーモントカレー)
http://www.house-foods.com/curry/products.aspx
http://housefoods.jp/products/catalog/cat_1,1020,1021,1019.html
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