Text 28789, 79 rader
Skriven 2012-08-27 07:19:44 av Dave Drum (1:18/200.0)
  Kommentar till text 28767 av JIM WELLER (1:123/140)
Ärende: STINKY
==============
-=> JIM WELLER wrote to GLEN JAMIESON <=-

 JW> Taiwan delicacy known as stinky (fermented) tofu?

 JW> has a strong odour in the same order of intensity as limberger
 JW> cheese, durian or distressed Scandinavian fish.

 GJ> I would like to try it. Looks as if I will be going to a
 GJ> Taiwanese restaurant if I can find one.

 JW> You just might find it jarred, in the ethnic aisle of your
 JW> supermarket. I can.

 JW> Did I mention there will be lots of chile flakes floating in the
 JW> brine? Yum. It may be labelled "fermented bean curd".

You may well imagine what my mind thought the final word in that sentence was.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marinated Nigari Tofu
 Categories: Oriental, Vegetables, Sauces, Chilies, Citrus
      Yield: 6 Servings
 
      2 md Cloves garlic; minced
      2 tb Chinese sesame oil
      2 tb Soy sauce
      1 tb Mirin
      1 ts (to 2 ts) brown sugar
      1 tb Fresh lemon juice
    1/4 ts Salt
           Crushed red pepper
      1 lb Nigari tofu
 
  "Some people love their tofu plain. Others find it dull
  unless it is marinated in strong delicious flavors, as in
  this recipe. Firm tofu marinates beautifully. (Softer
  varieties contain; and thus expel; more water, causing the
  marinade to become dilute.)
  
  Nigari tofu is one of the firmest types available. You can
  find it in some Asian groceries and in many natural food
  stores. It usually comes vacuum-packed or in a container
  of water. If you can't get tofu labeled "nigari," just use
  the firmest you can find. Mirin is Japanese cooking sake,
  available in most Asian grocery stores. If you can't find
  it, substitute a sweet wine or sherry. (my note: I use
  regular "hard" tofu from the grocery store, slice it and
  let it drain for a while. Also, I do not use the mirin or
  any substitute with alcohol, and it all still comes out
  great.)
  
  Combine all ingredients except tofu in a shallow pan or
  bowl. Whisk until well combined.
  
  Cut the tofu into 1/2 x 1 1/2-inch pieces. Lay them out in
  the marinade in such a way as to allow maximum contact
  with the sauce. Marinate at room temperature for several
  hours (provided the room is not too hot, in which case,
  cover them and let them marinate in the refrigerator).
  Turn them and move them around every 20 to 30 minutes or
  so, and tilt the pan periodically, so the flavors of the
  marinade can make the rounds and the tofu gets deeply an
  evenly penetrated.
  
  After the tofu has been marinating for several hours you
  may either serve it at room temperature, or cover it
  tightly, and refrigerate until serving time. (It will keep
  for several days if it is fresh to begin with.)
   
  From Still Life With Menu by Mollie Katzen

  Uncle Dirty Dave's Archives
 
MMMMM

... Where do you go to get anorexia? - Shelly Winters
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