Tanni worked hand in hand with Lorna to demonstrate an Asian Style Seafood Udon, flavoured with fermented bean curd. This is like killing two birds with one stone as the ingredients are almost the same except the main flavouring ingredient for the sauce.
- 200g Udon
- 2 tablespoons oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup broccoli flowerets
- fermented bean curd to taste
- 2 cups seafood (scallops, squids, mussels, shrimps)
- 5 sticks imitation crab meat
- 4 fish balls (halves)
- 2 tomatoes (sliced for garnishing)
- 1 green onion (chopped for garnishing)
Fermented bean curd also known as fermented tofu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. They comes in beige or red colour. I had used the red one in a vegetarian dish recipe. I remembered when I was young, my grandmother used to serve plain porridge with the beige colour fermented bean curd sweetened with some sugar and flavour with sesame oil.
Prep time: 20 minutes; Cook time: 20 minutes; Serve 4
|Heat some oil in a deep frying pan and fry the white part of green onions until fragrant. In chinese, we call this step as ‘bao siang’.|
|Add onion and garlic and cook until the onion is translucent.|
|Add about 2 cups of hot water and bring it to a boil.|
|Add cooked udon.|
|Flavour the udon with fermented bean curd to taste, about 2 bricks.|
|Add seafood and let cook for 5 minutes.|
|Add broccoli and let cook for 2 minutes and lastly add the bean sprout. Garnish with tomatoes and green onion. Serve hot.
Tanni, thank you for sharing in the Gilmore Park Church Community Kitchen.