Text 20230, 95 rader
Skriven 2007-09-10 15:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: stinky tofu 117
=======================
 -=> Jim Weller said to All <=-

 JW> I bought a bottle of fermented bean curd in brine with chilies from
 JW> Kim's. Wicked nasty fuming tofu. That stuff ought to be banned by the
 JW> Geneva Convention lest terrorists get aholt of it and use it for
 JW> evil. It combines the worst of durian, Limburger and fish sauce with
 JW> tear duct flooding, nostril assaulting noxiousness. It is toxic
 JW> waste of unparalleled putridity.

So you finally met it in the flesh.

 JW> I speared a little cube of it with a fork and nibbled on it. That
 JW> was a big mistake. It was overpowering; the fumes alone made my
 JW> throat constrict and my eyes water as the fork approached my mouth.

Wrong. If you want to do something like that you need a
hefty serving of rice handy.

 JW> I then coated a couple of cubes with cornstarch and deep fried them.

That was the triumph of hope of experience as much as anything
could be!

 JW> The oil was ruined forever. The reduced stench was tolerable until I
 JW> bite into a crunchy piece and the fumes spewed out of the molten
 JW> interior. Next I mashed a single cube in oil and used it for a LARGE
 JW> mixed vegetable stir fry. In that amount it gave everything a
 JW> spoiled and pungent but tasty unami flavour.

Remember this?

-- here to bottom is an old post --

  Date: 07-27-97  14:39
  From: Jim Weller
    To: Michael Loo
  Subj: Fermented Beans CR

 -=> Quoting Michael Loo to Ian Hoare <=-
 IH> sensible, in that cooking costs fuel, and soaking doesn't. However
 IH> there's a limit to how long you can soak, before the beans start
 IH> fermenting!
 ML> Not necessarily anything wrong with beans fermenting; after all, that
 ML> is the basis of tempeh, fu ru, soy sauce, and "pease porridge in the
 ML> pot, nine days old."

I was going to ask what fu ru was. But never mind I found it.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Stir Fried Spinach with Fermented Bean Cheese
 Categories: Chinese, Vegetables
      Yield: 4 servings

      2 bn Spinach
      2 tb Peanut oil
      2    Quarter sized slices fresh
           -ginger cloves, crushed
    1/4 ts Salt
      1    Cube of fu ru *
      1 ts Sugar

  * white fermented bean curd--about 1 tablespoon

  Quong Hop, the oldest bean curd factory in the United (located in
  South San Francisco), produces a delicious fu ru. It is packed in
  glass jars labeled "FU RU The Cultured Tufu." Once opened, store in
  the refrigerator. It will keep indefinitely.

  Remove and discard the tough stems from the spinach. Wash and rinse
  spinach thoroughly. Remove excess water in a lettuce spinner.

  Preheat a wok over medium heat and add the oil, ginger, garlic and
  salt. When oil becomes fragrant, increase heat to high, add the
  spinach in large handfuls, seconds apart; stir-fry until leaves are
  wilted.

  Mash the fu ru and mix it with the sugar. Push the spinach aside and
  put the fu ru mixture in the center of the wok. Stir together over
  high heat until the spinach is cooked. Serve immediately. Note.
  Chinese water spinach may be cooked in the same manner. Prepare the
  water spinach by using the leaves and only about 2 inches of the
  tender hollow stems.

  PER SERVING: 70 calories, 3 g protein, 5 g carbohydrate, 5 g fat (1 g
  saturated), 0 mg cholesterol, 227 mg sodium, 3 g fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 6/19/91.

  Stephen Ceideburg

MMMMM
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