Comments on: Wet Bean Curd http://bigdingus.com/2007/05/27/wet-bean-curd/ A lot of the time I hear ducks Wed, 03 Dec 2008 22:34:37 +0000 http://wordpress.org/?v=2.2.1 By: The BigDingus Blogger http://bigdingus.com/2007/05/27/wet-bean-curd/#comment-514 The BigDingus Blogger Fri, 21 Dec 2007 12:36:30 +0000 http://bigdingus.com/2007/05/27/wet-bean-curd/#comment-514 Thanks for the information. Try as I might, I can't get beyond the fact that the stuff tastes just terrible to me. I'm not generally very picky. Maybe I'll try again; perhaps a different brand. The main issue was that it's so salty - perhaps served with plain white rice it'd be edible. Water spinach is very tasty, though I understand it's an invasive weed. Thanks for the information. Try as I might, I can’t get beyond the fact that the stuff tastes just terrible to me. I’m not generally very picky. Maybe I’ll try again; perhaps a different brand. The main issue was that it’s so salty - perhaps served with plain white rice it’d be edible.

Water spinach is very tasty, though I understand it’s an invasive weed.

]]> By: min http://bigdingus.com/2007/05/27/wet-bean-curd/#comment-510 min Fri, 21 Dec 2007 06:27:41 +0000 http://bigdingus.com/2007/05/27/wet-bean-curd/#comment-510 I happen to have a bottle of fermented bean curd of the exact same brand in my fridge, although it is of a different flavor - red, not spicy. Back in Shanghai, I often saw neighbors serving it as a condiment to plain rice porridge on breakfast tables. I've also seen people using it as a spread on plain steamed buns. When I came to the States, my Cantonese friends introduced me to a popular Cantonese dish, "sautéed water spinach with fermented bean curd", like the one pictured here http://www.flickr.com/photos/hotdot/581160958/. I loved it and occasionally would stock a small bottle of the bean curd in my fridge when water spinach was in season. A few more years passed by when I discovered a recipe in a Martin Yan cookbook that called for the bean curd as an ingredient. The recipe was for a red-cooked pork rib stew. I've had consistent success cooking with the recipe (much more consistent than my occasional experiment with the water spinach dish), so I now stock the fermented bean curd just for this pork rib recipe. I happen to have a bottle of fermented bean curd of the exact same brand in my fridge, although it is of a different flavor - red, not spicy.

Back in Shanghai, I often saw neighbors serving it as a condiment to plain rice porridge on breakfast tables. I’ve also seen people using it as a spread on plain steamed buns.

When I came to the States, my Cantonese friends introduced me to a popular Cantonese dish, “sautéed water spinach with fermented bean curd”, like the one pictured here http://www.flickr.com/photos/hotdot/581160958/. I loved it and occasionally would stock a small bottle of the bean curd in my fridge when water spinach was in season.

A few more years passed by when I discovered a recipe in a Martin Yan cookbook that called for the bean curd as an ingredient. The recipe was for a red-cooked pork rib stew. I’ve had consistent success cooking with the recipe (much more consistent than my occasional experiment with the water spinach dish), so I now stock the fermented bean curd just for this pork rib recipe.

]]> By: Carlos http://bigdingus.com/2007/05/27/wet-bean-curd/#comment-500 Carlos Sat, 15 Dec 2007 14:50:33 +0000 http://bigdingus.com/2007/05/27/wet-bean-curd/#comment-500 Ketchup is a Cantonese word that literally means Tomato Sauce. Wet Bean Curd is mostly used for flavoring, like a type of solid sauce. The white kind can be eaten with rice Ketchup is a Cantonese word that literally means Tomato Sauce.

Wet Bean Curd is mostly used for flavoring, like a type of solid sauce. The white kind can be eaten with rice

]]> By: The BigDingus Blogger http://bigdingus.com/2007/05/27/wet-bean-curd/#comment-5 The BigDingus Blogger Thu, 31 May 2007 22:15:15 +0000 http://bigdingus.com/2007/05/27/wet-bean-curd/#comment-5 I've since looked around (Google searches) and it may be the case that this stuff is a perfectly ordinary representative of wet (or "fermented") bean curd. That doesn't make me like it, but perhaps this gets Chan Moon Kee off the hook I hung it on. I’ve since looked around (Google searches) and it may be the case that this stuff is a perfectly ordinary representative of wet (or “fermented”) bean curd. That doesn’t make me like it, but perhaps this gets Chan Moon Kee off the hook I hung it on.

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