With CNY around the corner, I thought I had to start blogging a little more proactively. In fact, I’m doing this more for myself as blogs like Journaling help me track my culinary journey.
I will release some posts about the braised recipe. For CNY tables, if you’re a Shinma person, you could be simmering one or two dishes.
When you think about it, soy sauce chicken, braised (“ark”), don pork, pork trotter stew, pork knuckle stew (yin tai), yinu bak and so on use the same idea and technique of soy sauce stew.
What I like about these recipes is that they always come with a side dish company. With the stewed meat, simmer taukuwa (“hard” tofu), hardened eggs, mushrooms, peanuts, etc. using the same sauce. They fill the dining table nicely for a family dinner night. Add chili sauce or sambalberachan and fresh cucumber or lettuce to complete the dinner. And of course rice. It’s not much else needed.
Once you master the stew plate, there are plenty of recipes to help you out.
First of all, you need to use good soy sauce. I tried different types here. Unless I’m willing to pay more for local good stuff like Kwong woh hing (really good), my favorite sauce is from Malaysia. They are good and, more importantly, cheap. In this way, when pouring soy sauce generously for a wash lover, your heart won’t hurt much. A good soy sauce brewing simply requires land and sun. Like golf, if you go to the local area, you simply need to pay more willingly. I wrote a post describing the soy sauce I normally use. He also mentioned how they were liked at several blind tasting events and how they beat the local brand.
I’m blogging in detail about these braised recipes.
I’m heading back to my family’s favorite Toyu Bak. Please read this. Also check out some tips on “slow and low” braising. Here I’ll add a note about the good tau kwa braised.
Tau kwa means hard tofu, suitable for steaming or stir-frying. Supermarket varieties do not, however, if you want it to be firm and fresh. From the images and videos here, you can see that the Tau KWA I use here has a smooth texture that is a sign of freshness. For those who were made on the same morning, they should be purchased from a damp market. As the seller advises, soak it in a bowl (or non-green plastic!) and leave it in the fridge if you are cooking later in the day. Even if you’re cooking the next day, it should be fresher than what you’re on the supermarket shelves.
Of course, you first simmer the pork belly. Scoop some of the oil from the surface into a heated pot. Gently place the whole taukwa on top of the bread. After about 5 minutes, scoop the sauce from the sobak to the bread. You’re baking it and steaming it at the same time. Drizzle with dark soy sauce and bright soy sauce. Place the lid and gently simmer for about 15 minutes (check the video below). Then put it in the sauce and cook again before slice and serving.
If you did it well, trust me, sliced tau kwa will disappear soon.
I’ll soon blog other steamed recipes. stay tuned.
(TagstoTranslate) Soybean Steamed Plate and Steamed Tau Kwa (T) Food Canon: Soybean Steamed Plate and Steamed Tau Kwa
