These days, if I have the time, I may make a small test portion for lunch to see if the result turns out well, and also take proper "nice nice" photos. Natural lighting is better during day time, and seriously I have no time at all to take photos during dinner time.
Luckily this dish 琵琶豆腐 Salmon Tofu (from Episode 1) turned out fairly well. I had to watch that particular video segment several times on xinmsn.com catch-up TV as the recipe provided on iWeekly stated only the ingredients and steps but not the quantity.
While I enjoyed the dish very much, hubby and son were more lukewarm towards it. Well, if I were to pan fry or deep fry it, perhaps it'll be a different story. Probably I'll try it next time to confirm my hypothesis. Ha!
As to why it's called "Pipa 琵琶" Tofu, from what I learnt from the programme, it's because the shape of the salmon tofu looks like the chinese instrument Pipa.
Makes about 8-9 pieces of salmon tofu *quantity reduced by half compared to the original
(adapted from i Weekly and Channel 8 TV show 3 Plus 1 Series 4 - Episode 1)
- 1/2 pc Silken Tofu
- 1/2 slice Salmon, cut into small cubes
- 3pc Water Chestnut, finely chopped
- 1/2 stalk Spring Onion, finely chopped
- 1/2 stalk Parsley, finely chopped
- 1/2 Egg White
- 2 tsp Corn Starch
- Dash of pepper
- 1/2 tsp Salt
- 1 clove Garlic, minced
- 1 packet Golden Mushroom, cut into 3 sections
- 1 tsp Light Soy Sauce
- 1 tsp Oyster Sauce
- Corn starch
- Drain the tofu by putting it in a sieve till moisture drains off.
- Gently mash the silken tofu, add salmon and water chestnut and mix well.
- Add spring onion, parsley, egg white, corn starch, pepper and salt into the mixture and mix well.
- Coat 8 ceramic spoons with oil and scoop the salmon tofu mixture into the spoons to form an oval and rounded shape.
- Place in steamer (water already boiling) and steam for 8 minutes.
- Meanwhile, heat about a tbsp of oil in a frying pan and stir fry the minced garlic till fragrant.
- Add the golden mushroom and stir fry till slightly soften.
- Add some water (just enough to cover the golden mushroom), and season with light soy sauce and oyster sauce (to taste). Then make a slurry with the corn starch to thicken the gravy.
- Pour the golden mushroom gravy into a plate. Once the salmon tofu is ready, gently scoop the tofu out from the spoon and place onto the gravy.
- Garnish with parsley and sliced chilli (optional) and serve hot.