Sunday, November 7, 2010

Lo Siu Ping On (Tofu and Fish Dish)

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As you can probably tell I've been busy lately and thus unable to update my blog. This next recipe is called "Lo Siu Ping On" or "老少平安" if written, is a traditional Chinese dish. The name of the dish sheds light on the choices of ingredients. "Lo" means elderly; "Siu" means the young; "Ping On" means safe and sound. Thus, the dish is safe and sound for both young and old. Given that the two main ingredients consist of tofu and fish paste, it becomes apparent that the dish is aptly named. The elderly do not have to worry about not having teeth and choking, while the young do not have to worry about removing bones. Hence, both are both safe and sound.

  • 1 tub of fish paste (~340g) from your local Chinese grocer
  • 1 brick of tofu (~400g) so that you have roughly a 1:1 ratio of fish to tofu
  • 1 link of Chinese sausage
  • 1 whole egg
  • 1 stalk of green onion (for texture)
  • 2 Shiitake mushrooms (for colour and texture)
  • several dried prawns (for colour and texture)
  • Salt (a dash later on just for taste)
To make Lo Siu Ping On:
  1. Finely chop the sausage, green onions, Shiitake mushrooms anddried prawns
  2. Place the chopped ingredients into a large bowl and add the fish paste along with a dash of salt
  3. Gently mix the ingredients around using your hands or a pair of chopsticks
  4. Crack the egg into the bowl and gently mix the ingredients slightly again
  5. Throw a dash a salt into the bowl and a tsp of oil.
  6. Add the Tofu to the bowl and mix yet again, breaking up the tofu
  7. Mix the contents to an even consistency and transfer to a deep dish for steaming. Level the mixture without compacting it. This will ensure a consistent cooking time for the entire dish.
  8. Prepare a double boiler or steaming apparatus on high heat. Once the water boils, lower the heat to medium-high and steam for 15 minutes.
  9. After 15 minutes, remove from the heat and let it rest for 5 minutes before serving

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