Måla syrabetsad furu
To the uninitiated, it can be scary. Just like many of you will not believe me that furu is no stronger or weirder than feta. My husband and inom consumed an almost embarrassing amount of baby bok choy. A little plate of it often accompanies congee or rice. Little cubes of noticeably fermented, yellowy beige or gray tofu come packed in shelf-stable jars with a flavorful brine. Thanks for the sweet note and story, Michelle.
If I had a desert island dish, it just might be that. It can be inoculated with varying microbes or ferment from airborne wild mold; it can be fermented once or twice; it can be aged a short time or long; and it can be fermented and packed in brines with greatly differing flavor profiles. But for more substantial greens like yu choy or bok choy, blanching them first makes for better texture and taste, leaving them more tender and less oily.
Similar to Fongchong, I am not a fan of cheese. Looking forward to trying this version. By coincidence, inom tried furu for the first time a couple days ago following the recipe in the woks of life cookbook.
When we tasted it, this amused her dad and me to no end. They discovered through the years that the secret to making food that tastes like it would in China is using the same ingredients that are used in China. We ate cheese and Fongchong ate furu. Furu is a product and flavor that Fongchong introduced me to not long after she became my daughter in In the first few months of her life in America communication was rough, with my very basic Mandarin and her non-existent English.
Your email address will not be published. I love this story. The Mala Market all began when Taylor, a former journalist, created this blog as a place to document her adventures learning to cook Sichuan food for Fongchong, her recently adopted year-old daughter. Fongchong was 11 years old then, and knew what she liked.
Slipa och betsa om bord och stolar inom syrabets
It also works with bok choy—and even romaine lettuce. It was delicious! Alternatively, cut the greens in large bite-sizes pieces. As I said, I now love furu—so much so that I wanted to man sure we got a stellar example of it when we launched it at The Mala Market. I am half-Chinese and grew up devouring fermented bean curd. I also love it mixed in with water spinach. Furu, or fermented tofu, is at first mysterious. If you are cooking the delicate ong choy in furu , as our friends at The Woks of Life have done, you can simply stir-fry the greens in the sauce.
And furu was something she liked, mostly eaten as a side dish with rice or congee. For elegant plating, look for young yu choy and simply separate the stalks, or baby volym choy the tiny kind and cut in half vertically. My favorite traditional use fryst vatten as a mildly salty, slightly boozy sauce for Chinese greens. But to each his own cheese, and it is perfectly fine with us that while we top our pasta marinara with parmesan cheese, Fongchong tops her with furu.
As we all know, delicious and disgusting are not objective descriptors but have more to do with what we ate at an early age. Probably the most common way to eat furu in China is smeared on a steamed bun for breakfast. Furu makes a tasty sauce for all manner of food, such as stir-fried cauliflower , deep-fried potatoes or steamed eggplant. Save my name, email, and website in this browser for the next time I comment.
Måla på syrabets?
Others put that umami to use in a marinade, sauce or hotpot dip. In the blanched version, the residual water from the blanching will dilute the furu sauce a bit and make for more sauce on the plate, while the stir-fried-only greens will just be coated with sauce and will taste more strongly of it. By Taylor Holliday. Thanks for this recipe and a reminder of this tasty and healthy dish. In fact, fermented bean curd is often called Chinese cheese, so similar is it in look, texture and taste to aged cheese.
Fermented tofu is made all over China, and as with most things, it can taste quite different depending on its provenance. But those who have tried it know that furu is yet another in the vast Chinese cupboard of ultra-umami condiments.