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Steamed Flower Bowl Tofu

Tuesday, October 12, 2010



I saw this type of steamed dish quite often on China's sites.There are many variations, some serve it with sharkfins, some in superior broth, and some with noodles. It is actually called "Steamed 3 Silk", or 扣三丝

After lining the base of the bowl with the "silk" They just stuffed extra  silk (egg, hams, mushrooms or whatver) into the bowl cavity to steam. Instead I used tofu as the filling. And I used egg as the tofu's binder.
Sigh, the egg might be a wrong decision, as you can see, the egg has covered up most of the "flower".

Anyway, I quite like this dish.


70gm ham
3 filament crab sticks
1 egg, fried into a thin ommelete
1 Chinese Black Mushroom, soaked
240gm pressed tofu (firm tofu)
1 egg
½ tsp salt
Dash of pepper

1. Cut ham, crab sticks and ommelette into long thin matchsticks
2. Line a heatproof bowl with heat proof cling wap.
3. Put mushroom on base of bowl, cap side down.
4. Arrange ham, crab stick and egg strips in bowl.
5. Mix tofu with egg, salt and pepper.
6. Pour tofu mixture into bowl and steam on high heat for 5 minutes and medium heat for 15 minutes.


36 lovely notes:

DG October 12, 2010 at 11:45 AM  

Oh Wendy! you are just like restaurant chef. A simple dish that you made turn into so beautiful dish. Good job!

wendyywy @ Table for 2..... or more October 12, 2010 at 11:59 AM  

DG,
You're so kind. I was actually rather dissapointed with the outlook of it. Taste wise it was good.

jess @ j3ss kitch3n October 12, 2010 at 12:00 PM  

wendy you are seriously tempting me to do this tonight for my dinner! its so lovely and looks so delicious!

Zoe October 12, 2010 at 12:07 PM  

Your tofu dish look very pretty. You are very creative.

Little Inbox October 12, 2010 at 1:12 PM  

I have no idea how the dish suppose to look like, but it doesn't look bad like what you said.
I find this is quite interesting, and it worths a try.

Anncoo October 12, 2010 at 1:37 PM  

Looks so delicious and I would like to make this during the weekend :)

x3baking October 12, 2010 at 1:46 PM  

Wow, this looks great. I never ate steamed eggs like this. Well, technically it's with tofu, but still. Great Idea.

Elin October 12, 2010 at 2:37 PM  

Wendy...what a beautiful tofu dish..lovely! Thanks for sharing the recipe. We think alike, I had simple steamed silken tofu for dinner :) but yours is simply wonderful :)

wendyywy @ Table for 2..... or more October 12, 2010 at 3:05 PM  

Jess Kitchen,
Hope u like this


Zoe,
No I didn't create this, I just mimicked it..
Thanks anyway


Little Inbox,
I'll try to find a link and put in the post so that you can see how should it look like.



Anncoo,
Hope u and ur family will like this



X3baking,
I added the egg as a binder and it was a bad idea. Haha!!



Elin,
I love simple silken tofu with oyster sauce, even my girls are crazy for that, but not for this. :)

lena October 12, 2010 at 5:24 PM  

wow, this looks like a dish on the emperor's table!!

Meldylocks and Her Three Bears October 12, 2010 at 5:26 PM  

Haha, at 1st look I thought that it was a jelly, with chin-chao/liong-fun on top!
I've never eaten this before but tofu with egg, ham and crab-stick...It should taste quite nice!

Shirley @ Kokken69 October 12, 2010 at 5:34 PM  

This is an interesting way to prepare the dish...I wonder if it is possible to keep the tofu in one dome shape instead of mashing it up....

Sonia (Nasi Lemak Lover) October 12, 2010 at 5:53 PM  

this look beautiful and i bet my kids will love this, will try later.

WyYv October 12, 2010 at 7:34 PM  

now i see that tofu can be tis interesting :D it must taste real good i guess with all those ingredients^^

ICook4Fun October 12, 2010 at 7:53 PM  

Thanks for sharing the idea of this dish. Now I have another new way to prepare the tofu.

edith October 12, 2010 at 8:27 PM  

This is an interesting dish.

My Little Space October 12, 2010 at 11:28 PM  

Such lovely savoury dish! And it's very presentable. Thank you for sharing & have a nice day.
Blessings, Kristy

wendyywy @ Table for 2..... or more October 12, 2010 at 11:29 PM  

lena,
Wah.... thanks



Meldy,
Ching and Sweet :)



Shirley,
I don't know, but you can try :)



Sonia,
Hope ur kids will love this



WyYv,
Tofu is never a boring dish, and there are many many ways to do it.



Gert,
I do hope to see u doing this one day



Edith,
Thanks

wendyywy @ Table for 2..... or more October 12, 2010 at 11:33 PM  

My Little Space,
Thanks.
If I made this prettier, then it is really very presentable.
You're too kind

Jess @ Bakericious October 13, 2010 at 6:32 AM  

Wendy, this is a restaurant dish! you already take the effort to prepare dishes for your family, how lucky they are, hope I can be one of them :P.

wendyywy @ Table for 2..... or more October 13, 2010 at 11:40 AM  

Ah Yan,
thanks



Jess Bakericious,
Hahaha, come and visit me, and I'll cook up a storm for u :)

tigerfish October 13, 2010 at 2:30 PM  

It is interesting to steam them this way :)

Von October 13, 2010 at 5:06 PM  

This looks so cool!! I've never seen or heard of this before. I thought it looked a bit like ice cream at first =) But it still looks really yummy!

wendyywy @ Table for 2..... or more October 13, 2010 at 5:19 PM  

Tigerfish,
thanks


Von,
Ice cream? Haha, ok.
The mushroom is the choc :)
LOL.

cherry potato October 20, 2010 at 8:22 AM  

哇,你这个大厨师上的菜越来越厉害了!搞得我看了猛流口水唷!

Jen (Tastes of Home) November 9, 2010 at 1:12 PM  

This tofu dish still looks great to me :)

Lilian May 9, 2011 at 2:46 AM  

Hi i am going to try this out...may i ask why use firm tofu and not silken tofu? is it so that it can retain its shape? also is steaming on high heat for 5 minutes and medium heat for 15 minutes manages to just cook the entire mixture? or can u just steam it for 10 mins? thanks if u can reply.

wendyywy @ Table for 2..... or more May 9, 2011 at 4:46 PM  

Lilian,
1. Firm tofu contains less water than silken tofu. Whenever tofu is being steamed, it releases a great deal of water. The more water it has, the more it will release. Yeah, sort of firm tofu can better retain its shape cos less water is released and you are left with more mass than water.
2. The initial high heat is just to heat up the dish and the medium heat later on is to cook it. You can try to use high heat for 10 minutes, but there is a tendency for it to puff up and become rough. If you didn't steam it long enough, it won't hold it shape as the eggs aren't cooked, but if steamed on a lower heat, you can control the timing better [slow and steady wins the race :)] and the risk of overcooking is lesser.

Betsi August 8, 2011 at 9:47 AM  

Hi Wendy,

Can I change the crab stick with the fish cake.
Thanks for sharing the recipe.

Betsi.

wendyywy @ Table for 2..... or more August 8, 2011 at 10:00 AM  

Betsi,
You may, but the colour effect will not be there.

Alannia,  October 7, 2011 at 4:26 PM  

Hi Wendy,

I understand why you need to have a binder.

Looking at the website link that you provided, I really do not understand how they can bind everything in place with just chicken stock without any gelling agents.

My Chinese is not good. I can read only a few words. But I can see anything like gelatin or such.

Thanks.

Bagi's Mummy September 15, 2012 at 8:05 PM  

Hi wendy,

I can't seem to find Firm Tofu in the supermarkets, only silken ones available.

May I know if Firm Tofu is the same as Tou Gua (Dou Gan).

WendyinKK @ Table for 2..... or more September 18, 2012 at 1:20 AM  

Bagi's Mummy,
Frankly, I have no idea what is the Hokkien term "dou gan" or taukua refers to which type of tofu.
The Cantonese's "dry tofu" if direct translated from the Hokkien term is really dry and flat, 1cm tall only.

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