What’s on your menu? I like the dark, umami-rich flavor of Noodles with Mushroom Pork Sauce (page 104). Look for my version of her recipe on page 123 of The Hakka Cookbook. The celebration marks a time of renewal, marked by food, traditions, and festivities. The fish brings surplus and abundance to the new year. Makes about 1 cup, enough to fill about 1 pound tofu, 2 dried shiitake mushrooms, each about 1 1/2 inches wide, 2 tablespoons thinly sliced green onion, including green tops. In a bowl, mix the mushrooms, shrimp, pork, green onion, fish sauce, cornstarch, salt. But here, tofu puffs are deep-fried and potato stuffed, and you might love it too. In The Hakka Cookbook look for Braised Pork-Stuffed Mushrooms (page 61), Stuffed Bitter Melon in Tomato Sauce (page 163), Stuffed Bitter Melon Soup (page 24), Braised Fried Tofu with Pork (page 76), Singapore Stuffed Vegetable and Tofu Soup (page 106), Uncle Henry’s Stuffed Tofu Triangles, and Natalie Com Liu’s Tofu Topped with Pork. 2691 6726 / 2601 2982, Best Chinese Cuisine Cookbook 2012 Gourmand World Cookbook Awards. It’s easier to share cooking duties and hopefully everyone can learn something new. The Cantonese profile is lighter with more subtle, delicate flavors. ut open fried tofu and fill the tofu with filling. The Hakka like stronger, more robust flavors and heartier dishes. As they migrated to coastal areas, some adapted to local ingredients and often added seafood to the filling. The stuffed tofu was cooked many different ways: browned and braised, deep-fried, steamed, or poached. Hakka versions of stuffed tofu almost always contain some pork that deepens the flavor. Stir-fry until tofu crumbles slightly and begins to brown. Finely chop the shrimp. Stuff the fish paste into the red chilies, okras, and fried tofu puffs using a butter knife. The Hakka version of stuffed tofu appeared on the table. Steaming keeps the delicate flesh moist and is so easy. You might love it when drenched in hot coconut laksa. I love the simplicity of the stir-fried Chinese Broccoli in Sweet Rice Wine (page 230). When the Hakka came to Southern China, they wanted to make the dumplings they had eaten in the north. The eggs add an extra savory element to the tofu and stretch the number of servings. Professor Sidney Cheung, whose interview appeared in The Hakka Cookbook, invited me to dinner at a Hakka restaurant, Kong Hing in Tai Wai. A green vegetable represents growth in business. The highly versatile savory filling for stuffed tofu appears in many guises. Or perhaps we’ll cook Garlic Noodles and Shrimp (page 193), sort of a Hakka-style Chow Mein. I like our meals to be a cooperative effort, sort of an organized potluck plus cooking lesson. A family reunion feast highlights the New Year celebration. To recreate, make the Fried Eggs and Chives (page 80) except replace the chives with bits of fried ground pork. Fish is a must-have on Chinese New Year table. In 2020, January 25 marks the beginning of the Chinese year 4717. The filling, pebbled with ground pork, boasted a deeper, more robust flavor and coarser texture than what we had eaten a few days earlier. His village was a neighbor of Moiyen, where my family was from, in Guangdong province. Amy Wong from Malaysia showed me a quicker alternative with the same flavors. She makes a typical pork filling but instead of stuffing it into chunks of tofu, she stir fries the meat and adds the tofu chunks to make a crumbly savory hash. One of my favorite fillings comes from my friend Fah Liong, who migrated from Indonesia to California. When they migrated to the coast, seafood was sometimes mixed with the pork. For my grandchildren, I try to include one cooking activity. 1. After dinner, Chef Lau Chung Khong stopped by the table. A couple of weeks ago on the way back from China, we stopped in Hong Kong for a couple of days. The table is traditionally filled with foods that send auspicious messages to attract wealth, luck, success, unity, longevity.As I plan the menu for our family’s new year feast, I’m looking through The Hakka Cookbook for ideas. This is the year of the rat. A plate of tofu puffs are first emptied of tofu, then stuffed with a creamy, savoury mixture of mashed potato, rich eggs and soft tofu… Ready to serve. The filling goes into many options besides tofu–chilies, eggplant, bean curd skin, bitter melon. Once all the filling is in place, pour the remaining cornstarch into a sieve, and carefully sift the rest … Gong Hay Fat Choy! It has the flavors of stuffed tofu but takes a different form in a loose random presentation. This vendor used the Cantonese filling, a rather bland, smooth fish paste. Stuffed tofu topped with fried egg with pork as served at Kong Hing in Hong Kong. Since the Hakka originally lived inland with no access to seafood, they used pork for the filling. Kong Hing Restaurant G/F,  79-81 Tsuen Nam Rd, Tai Wai, Tai Wai, 大圍村南道79-81號地下   Tel. You could also mound the filling onto tofu squares or fill vegetable cavities. We learned he originally came from the village of Shinling, also home of the Lau Family Association. Rinse the dried mushrooms and place in a small bowl. However, it is easy to make this Stir-fried Tofu and Pork Hash without a recipe. Her deconstructed version goes together in minutes. The lunar new year is fast approaching. On our first day, we wandered into a food court and tasted the Singapore style of stuffed tofu. Vary the seasonings and proportion of pork and shrimp to suit your tastes. In her post, Sandy mentions The Food Canon’s recipe for Auntie Ruby’s Hakka Yong Tau Foo. Doreen Ho explained that the Hakka version always contains some pork. It is about home-cooking in Singapore and Malaysia. I asked my host, Professor Cheung, if there were many Hakka restaurants in Hong Kong. Squeeze out excess liquid. Although it is a beloved Hakka favorite, it doesn’t appear often on the weeknight dinner table simply because it does take time to carve cavities into the tofu and to fill them. www.mykitchensnippets.com/2011/02/stuffed-tofutahu-sumbat.html So they improvised and placed the filling into what was available—chunks of tofu (aka bean curd). In The Hakka Cookbook look for Braised Pork-Stuffed Mushrooms (page 61), Stuffed Bitter Melon in Tomato Sauce (page 163), Stuffed Bitter Melon Soup (page 24), Braised Fried Tofu with Pork (page 76), Singapore Stuffed Vegetable and Tofu Soup (page 106), Uncle Henry’s Stuffed Tofu Triangles, and Natalie Com Liu’s Tofu Topped with Pork. Cover with hot water and soak until soft, 20 minutes to 2 hours, depending on thickness. Wishing you a Happy and Prosperous New Year! This year we may make Stuffed Tofu (pages 31, 33). One of my favorite dishes that night was the stuffed tofu. Place the eggs over stuffed tofu (page 31, 33, 76, or 215) in a little broth in a clay pot or other small pan. There are endless variations. At lunch, the rice plates are popular with local workers. There are as many variations to this filling as cooks. I remember eating this Hakka classic there in 2004. I use about one pound tofu to eight ounces filling. Some fillings contain all pork, some add fish, fresh or salted, and some add shrimp, fresh or dried. https://www.greatbritishchefs.com/recipes/hakka-stuffed-tofu-recipe The blog’s author, Terry Wong, has a new cookbook, Mum’s Classics Revived coming out soon. Stuffed tofu, chiles, and bitter melon in broth as served in Singapore. One Hakka from Singapore told me that by comparing the Cantonese and Hakka versions of stuffed tofu, you can see the differences between the two cuisines. Hakka food has modest ingredients and most are not able to charge high enough prices to cover the rent. On the Chinese horoscope, each year is dominated by an animal sign: Rat, ox, tiger, rabbit, dragon, snake, horse, goat, monkey rooster, dog, and pig. I have been following The Sandy Food Chronicles as she explores Hakka heritage recipes. Beat the eggs with AJI-SHIO® Flavoured Pepper. In a recent post, she discovers the complexities of Hakka stuffed tofu (釀 豆 腐 nyiong tiu fu, yong dau foo) in Singapore. Garnish generously with sliced green onions. However, they couldn’t find the wheat flour needed to make the dumpling wrappers. In my last post, I wrote about one of the Hakka classics stuffed tofu (nyiong tiu fu in Hakka). Cut the tofu into chunks and drain for about five minutes. Add the tofu and soy sauce to taste. Heat until bubbly, then shower with chopped green onions and cilantro. In 1988 he started his own restaurant. I like Steamed Fish with Green Onions (page 39). Prepare your favorite mixture for the tofu filling or Fah’s Pork and Shrimp Filling. To prepare the sauce, blend all ingredients (C) until fine. In Fah’s Stuffed Tofu Triangles (page 215), she mixes pork with chopped shrimp, shiitake mushrooms, green onions, and fish sauce. It is even used to fill wonton. and white pepper. The recipe looks mouth-watering, as well as authentic and achievable. Too bad, since the food is so delicious. 2. Sprinkle bird eye’s chili on top of the tofu. 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