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2010.02.02

Comments

Nate @ House of Annie

Oh. my. gosh. You've totally got my mouth watering! So lucky to have been gifted this artisan cheese!

sunflower

Thanks for sharing, very interesting. Love to try some of this chilli and fermented broad bean fu ru.

Tangled Noodle

It is always such a pleasure to learn about new foods about which I have never heard, much less tasted, but it is an extra treat to see how it is made! Thank you for taking us through the fascinating artisanal process. I wonder if I can find at least a jarred version to give it a try

Jencrafted

I think you're on to something great here. Funky Fusion! We use dofu ru in the "traditional" Chinese way in my household but I'm loving the idea of using dofu ru to make tartines, maybe I'll add a drizzle of honey too. Eager to try! Thanks!

Skinner

Wow, amazing post!

J2Kfm

We call them Fu Yee here in Malaysia. A perfect condiment to a bowl of porridge, one needs no more than one-two small cubes to go along with the meal.

There are different qualities of the fermented bean curd, yes. Even in those jarred ones sold in supermarkets. The good ones is firmer, as you said - they don't liquify as soon as brought out from the fridge. And with a subtly pungent flavour, without the overwhelming saltiness of some.

Poor man's food no more, a jar of these babies can easily cost more than the pickled radishes or black bean mackerel in tins.

Cindy

Long time ago when I was growing up in Taiping, there was a 'home factory' (not sure the right term) that made soya sauce, fermented bean-curd etc. -- even at that young age, and that many years ago, I can still remember the taste and quality of their products. These days the soya sauce one buys is full of chemicals and salt!! I am to the point of refusing to use them instead replaced with sea-salt.

Soya sauce, the same goes with fermented bean-curd, is just like wine. The good ones are made with love, and not in great quantity!

Albert

yeah, I agree with some of the posters here, it is hard to consistently find good quality 豆腐乳 even in well stocked Asian markets outside of Asia. Can anyone recommend a good jar that I might be able to find in north America?

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