5d (edited) • General discussion
What I cooked in this week's sessions -
1) yong tau foo using fish paste made from two different types of fish - barramundi and basa (with tweaks including adding egg white to make the barramundi more "sticky") 2) homemade steamed tofu (half of which was later deep-fried). FYI I used my latest toys ie. the silicone moulds with lids for steaming the tofu in, and they worked great. The silicone moulds were bought from Temu, and I was inspired to get them thanks to Cathy.
ps. I also experimented with making "tofu fish" blending some leftover fish paste with more tofu batter and steaming it that way - they didn't taste as interesting as I had expected, and the fish texture was noticeable and not smoothly-blended into the tofu.
The tofu was made using 500ml unsweetened soy drink (I used Hoa Hung brand) + 7 eggs + pepper and chicken powder (sub: salt).
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What I cooked in this week's sessions -
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