Text 20342, 96 rader
Skriven 2007-09-12 12:52:31 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: STINKY TOFU 117  70912
==============================
 -=> Quoting Michael Loo to Jim Weller <=-

 -=> 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.

What was it labelled?  Where can I get some?  It sounds just what I
need to feed to certain of my friends.

 ML> 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.

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

I fully agree!  Your friends should also have a camera ready, to
capture that emotional moment.
 
 JW> I then coated a couple of cubes with cornstarch and deep fried them.

 ML> That was the triumph of hope of experience as much as anything
 ML> could be!
 
 JW> The oil was ruined forever. The reduced stench was tolerable until I

Of course. I wouldn't want to risk deep frying and ruining so much oil.

 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.

Rather like blachan/terasi?

 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."

In my experience, mung beans, soaked or cooked, begin fermenting faster
than anything else.  I haven't known anyone, even among my in-laws, who
was prepared to eat them then.

Fried blocks of tempeh, otoh, with the shape of the soy beans still
distinct, is a very tasty vegetable to accompany Indonesian food.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Savoury Tempeh
 Categories: Mains, Indonesian, Asia-se, Charmaine
      Yield: 4 servings
 
    250 g  Tempeh
      3 tb Oil
      2 md Onions; finely chopped
      3 ts Finely chopped garlic
      2 ts Finely chopped chillies
      2 ts Ground coriander
      1 ts Ground cumin
      1 ts Ground turmeric
           Salt and pepper
      2 tb Chopped mint
      2 tb Chopped spring onions
 
  Cut cakes of tempeh into 6mm slices, then stack the slices and cut
  into tiny dice. Heat oil and fry the tempeh until golden brown and
  crisp. Remove from pan. In remaining oil (add a little more if
  necessary) fry the onions and garlic over low heat until soft and
  golden.
  
  Add chilli and ground spices and fry for a minute longer. Add tempeh,
  salt, mint and spring onions. Serve with rice.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)