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.
I like this dish the moment I saw it because it's very healthy and nutritious, combining tofu, salmon and golden mushroom together. Presentation-wise, the dish is also very elegant. I have a slight phobia towards salmon due to overdose during pregnancy and postpartum days. The taste of tofu actually helps to musk a little bit of the salmon taste, and the water chestnut adds a natural sweetness and refreshing crunch to the soft texture of the salmon and tofu.
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.
Salmon Tofu
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)
Ingredients
Salmon Tofu
- 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.
Hi Meg,
ReplyDeleteI hope that you have received my previous comment...
There seems to be an error when I submitted my earlier comment... ai ya!
To repeat myself...
I like the way you cook this salmon pipa tofu... Bookmarked and love to cook this too!
Nice to know you via blogging. I'm a Singapore mum living in Melbourne. Strangely, I don't know why I get to visit your blog only recently...I have always been a follower at Honey Bee Sweet and all that attended the blogger gathering :D
I'm now your latest follower and hope to hear from you soon.
Zoe
Hi Zoe,
ReplyDeleteNice to "meet" you :) Most of us in Singapore also hardly meet, and "chat" through FB :p
I see that you are also a great cook and baker! Will be visiting your blog regularly for great ideas and tips too!
See ya around :))))