Wednesday, August 5, 2009

Century Egg With Silken Tofu


This was on our dining table two nights running. It has been stuffy and unbearably hot, too hot to cook. Wey has taken to walking around with just his shorts on. Amazing sight. Just reminds me I have to speak to Tito about increasing Wey's tennis lessons. That means another fight.

This dish is so refreshing for this kind of weather, I may just make it again tomorrow, with less century eggs because they aren't very healthy I hear. The good thing about this dish is that you don't have to stand over a hot stove. Just pop 2 pieces of silken tofu out of the boxes (does anyone know how to get the whole piece out without leaving some behind in the box?), cut them into 2 cm cubes, arrange them on a plate, crack and wash 3 century eggs well (final rinse with warm water), cut them into 1.5 cm cubes, scatter over tofu, splash lots of light soy sauce (I like to use Maggi sauce for this dish because it is 'seasoned'--with msg?-- and perfect for this dish), lots of sesame oil and 1 tablespoon of black vinegar over. MUST chill well before eating. Sprinkle some coriander leaves/cilantro (didn't have them so I used Chinese celery instead; cilantro is better) or spring onions over. Eaten as an appetizer.

And that's my shortest recipe ever. Don't despise short recipes though. This is quite a dish.


foodbin said...

century eggs are very cholesterol!

homeladychef said...

some producers use lead oxide to produce century egg.


I would jump for joy to know that SG government prohibit lead oxide in its production cos i really love eating it!

ShenV said...

Terri, Thanks for sharing this dish which looks as nice as it tastes.
I read this tip somewhere,you cut open the top cover and remove. Then drip water at the side and fill until the tofu rises and loosens from the edge, then you tip it over onto a plate. Haven't tried it myself and hope it works for you.

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spunkz said...

hie, the chefs at the restaurant whr i used to temp at taught me this:

make tiny slits at the bottom 4 corners of the box. den slit open the plastic flap on top and remove tofu. it really comes out beautifully.

i've tried and can vouch for it. good luck trying. :)

terri@adailyobsession said...

foodbin: but the cholesterol in century eggs can't be any higher tha say salted eggs?

homeladychef: ok i will not serve century egg until next year. btw, nice profile pic :)

shenv: thnx vm, u r the second person to tell me tt; the other wrote me an email. i will def do tt next time.

spunkz: thnx vm, u know tt sounds convincing. i will try ur method n run water arnd the sides of thee box method.

Denise ^ ChickyEGG said...

This is a good & easy dish to prepare ya ? of cuz forget about the chol thingy ! ha ha

Frequent Reader said...

Oh my Goodness.. This is HEAVEN. In taiwan, we call it Liang Ban Dou Fu. SUmmer staple!!! There are many versions of eating tofu cold but this is the easiest to prepare. So nice and creammy! I almost had this but we used dashi soy sauce, fish floss, and dashi shavings instead. Very cooling and no fuss!

Xavier said...

Oh I love this, it remembers me when I lived in BJ! It's one of my best memories, eating tofu and century egg in the summer heat ^^

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