Tuesday, October 28, 2008

Noodles with 'Feng Cheng Toon Vegetarian Chops’

HA! You don’t need any cooking skill to whip up this dish. Just blanched the yellow noodle in boiling water and drained. Next, add ‘Feng Cheng Toon Vegetarian Chops’ (香椿素食肉燥), no other seasoning or oil is required. Toss well and enjoy a simple bowl of noodle.

For garnishing, some toasted sesame seeds or freshly chopped spring onion or sliced Lady’s Finger (blanched).

9 comments:

Veggie Bun said...

hi, i wannaask you, is it that for those silken tofu, we need to add some flour first and deep fry? i tried frying on a non-stick pan with olive oil and my tofu cubes all became pockmarked.. and tasted so oily!

Emily said...

What IS this 'Feng Cheng Toon'!

Sounds intriguing!

Crystal @ Blog*Spot said...

Hi Emily

It is Toona Sinensis :) Here is the link : http://209.85.171.104/translate_c?hl=en&sl=zh-TW&u=http://zh.wikipedia.org/wiki/%25E9%25A6%2599%25E6%25A4%25BF&prev=/search%3Fq%3D%25E9%25A6%2599%25E6%25A4%25BF%26hl%3Den%26rls%3DRNWE,RNWE:2004-51,RNWE:en&usg=ALkJrhg7Qr03Am2HaMpTGHWQfl4EtokOWg

The ingredient list is Flour, Mushroom Salad Oil, Soy, Flavor essence, sugar and Chinese toon (toona sinensis).

It is rather popular here, Malaysia, and in Taiwan. The dish Toona Sinensis Fried Rice is tasty. It is using another different product that I used in this recipe.

Cheers :)

Crystal @ Blog*Spot said...

Veggie Bun, to have a tasty deep-fried silken tofu, we need to do this:

To extract excess moisture of the tofu, wrap with a clean tea towel and place a plate on top of the tofu.

Leave for about 15 minutes. Remove tofu from the towel, cut into ? pieces and lightly coat the tofu with corn flour or potato starch.

2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds.

Deep fry tofu until lightly golden brown.

Remove the tofu with a slotted spoon. Drain well on kitchen paper.

Then, you have something like agedashi tofu where you can dip in sauces or make a sauce of your choice and pour over it.

Remember :), oil must be very hot, if not the tofu or spring roll (if using) will soak up the oil and very soggy.

Hope this help :)

Cheers

Veggie Bun said...

Thanks a lot Crystal!

Oh so means cannot pan-fry? Hehe. Also if I dun have corn flour or potato flour, can I use the organic wholemeal flour? I used that as replacemet for Mazefang's bittergourd recipe and seems it is able to thicken the sauce. But not sure what the effects will be when deep fried. Hehe.

Veggie Bun said...

Oh, and I axtually thought feng cheng toon is a chinese brand name of the mock meat! Hahaha

Crystal @ Blog*Spot said...

Veggiebun,

Silken tofu is very 'watery', you may want to choose the type that can be fried (it is indicated on the silken tofu). Then, ensure that the tofu is dry and then coat with some flour.

Next, the oil need to be hot and as the tofu is real soft, it might be a little bit difficult to handle using pan-fried method, but still can be done.

I try it later and let you know the result :)

Cheers

Veggie Bun said...

actually my mom did teach me how to make the tofu drier like your method but i just dun wanna follow her coz it sounds so dirty later my tofu got tissue crumbs! but seems that is the correct way!:P

Crystal @ Blog*Spot said...

Hi Veggie Bun

I tried out yesterday, with care, it can be done. But deep-fried tastes better and evenly cooked. I think due to more hot oil and the cooking process is faster compare to pan-fry which take longer.

If not, try to use clean towel. I use kitchen towel(few layer), it is ok and not that messy.

Cheers :)

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