The finished product has a distinctive pungent aroma and yielding texture that has been likened to ripe soft cheese, and it is an essential ingredient in traditional Cantonese dishes such as stir-fried water spinach, and lamb stew with bean curd sheets. A bottle of Liu Ma Kee Limited preserved bean curd. Photo: Stanley Shin Liu … Read more
Now I have many of these jars taking up way too much space in my fridge. Some mysteries remain, though. For example, hoisin sauce literally means seafood sauce, but it’s neither made from seafood nor used for seafood. A jar of Lee Kum Kee’s hoisin sauce. It is neither made from seafood nor used for … Read more
Humble, pungent-tasting foo yu – fermented blocks of bean curd – are a staple of cuisines across China and the diaspora. A favourite from when I first encountered them in the home of Chinese friends in Malaysia, long before coming to live in Hong Kong, this inexpensive item has been a kitchen store-cupboard favourite ever … Read more
