Skip to main content
logo
Food Advertising by

Salted Egg Yolk Seafood Tofu ~ 咸蛋黄海鲜豆腐


During this MCO or Movement Control Order 'lock down' period, my friends and I have been sharing pictures of what we cook daily.   Well, we inspire each other and at least I picked up some tips on how to cook certain dishes which I had never thought of trying.  I was inspired by a friend who showed a picture of her 'Salted egg yolk Seafood Tofu'!  Since I have some seafood tofu stocked up, and since no deepfrying is required, I gave this a shot.  This dish is quick to prepare and very tasty.  I guess whatever is cooked with salted egg yolk is yummy and delicious.





Salted Egg Yolk Seafood Tofu  ~   咸蛋黄海鲜豆腐
Ingredients
10 pieces seafood tofu
1 salted egg yolk
1 tsp sugar
a drizzle of sesame oil
Curry leaves
Birdeye Chillies/Chilli Padi
Method
Steam the salted egg yolk for about 5 mins. Mash it
Pat dry the seafood tofu and lightly panfry.  Dish out
Add some oil into the pan and fry the mashed egg yolk
Toss in the curry leaves and chillies, add in sugar
Toss in the seafood tofu to mix with the egg yolk mixture
Fine tune to taste
Drizzle on some sesame oil
Dish out to serve


Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Angel Food Cake ~ 天使蛋糕

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t