Many many congratulations to our dearest friend Birte and her (now) hubby!! — Yes, it was a wedding, and a beautiful bride! Unfortunately, we could not make it, but wish them all the love and happiness from the bottom of our heart.
Somehow, I have never believed in ‘weddings’, never had that fairy tale dream of wearing a white dress and share the vows with friends and family. But I am a believer in Love and happiness… Especially, these years living in England, have seen so many friends who met their ‘other half’ from different cultures, different backgrounds… There are so many touching love stories happening… I began to really believe in Love — it must be love to hold two people from, sometimes, different parts of the world, overcome all the cultural differences, language barriers, often, have to alter the plans they had for the future, to be able to stay by each other’s side, and write that love story together for life.
And one day, tell the children, grandchildren… how they come to this world — it was because of love…
I have been keeping on moaning about my unluckiness for a few days, one night, my husband talked to me about my lucks in life, apart from being able to finish all the education I have ever dreamed of, being able to do what I really loved, one of the things eventually convinced me is that we are lucky enough to find each other — crossing half of the globe, but we have each other, there are many people out there still searching, waiting… Just for that, I have many reasons to be happy, and to treasure the happiness I have, and … stop complaining … :)
Tofu and crab meat: a new dish in China
Shall we celeberate love with food? How about this tofu cooked with crab (york)? :)
This is a newish recipe in China, the first time I tried it was almost 3 or 4 years ago in Beijing. I don’t even remember which restaurant, but I do remember we had to wait for a couple of hours, because of the long queue. But the food there did not fail us, every dish was super delicious, and this tofu cooked with crab (york) was the most impressive one.
I have never really tried to make it until recently — a friend of mine put a picture of this dish on FB, when she was dining with family. I don’t know which part triggered me — the family gathering, which I really miss, or the dish… So I decided to make it at home myself. Oh, yes, I haven’t seen it in any Chinese restaurants over here yet.
The actual dish is not difficult to make, as we say — cooking SIMPLE Chinese at home. :)) I guess the difficult part is to find the ingredients — crab meat (mainly the york part). However, in some versions of this recipe those I searched online, it says that in many ‘small’ restaurants, or at home, the best solution is to use ‘pickled salty duck egg’ york instead. — I love the ‘salty egg york’, so I guess it could be a great substitute. However, for sharing the ‘real’ recipe here, I used crab meat (mainly york part) that I got from the fish monger.
The recipe: tofu with crab meat
Here you go.
Tofu (ideally soft tofu, I used on package), cooked crab meat (mainly york part, around 2 full tablespoons)
Spring onion, ginger (it would be the best if you can just get the juice), cooking wine, salt, MSG, mushroom/vegetable/chicken essence, oil, cornflour, sesame oil
1) Chop the tofu into small pieces, say around 3cm long, 1cm thick cube.
2) Briefly boiled the tofu pieces in the water — to make tofu slightly firmer, but not over boil it, otherwise, it can be too ‘hard’ to absorb the taste.
3) If you could not get the ready-to-use crab meat york, you will have to boil the crab, and get the york out; or just use pickled salty egg’s york.
4) Chop half of spring onion, and a medium size of ginger — if you cannot get the juice of them.
5) Mix 1 full teaspoon of cornflour and 2-3 tablespoons of water.
1) In a heated wok, add in around 2-3 tablespoons of oil.
2) When the oil is half heated up, add in prepared chopped ginger and spring onion.
3) When the smell of the spring onion and ginger raised up from the wok, add in prepared crab meat (york) and 1 tablespoon of cooking wine.
If you are able to prepare ginger and spring onion juice, then when the oil is half heated up, add in prepared crab meat (york) to stir fry briefly, then add in ginger and spring onion juice and 1 tablespoon of cooking wine.
4) Then add in prepared tofu pieces, 1/2 teaspoon of salt, 1/2 teaspoon of MSG, mushroom/vegetable/chicken essence, 1/2 cup of water (or if you have stock prepared, for example, chicken or vegetable stock). Keep on cooking for further 3 minutes.
5) Add in cornflour mix. When the sauce in the wok is bubbling, turn off the fire, and add in a few drops of sesame oil before removing the dish to a plate.
I like to have it with boiled plain rice. Oh, one thing is that have this hot, otherwise, you can taste a bit ‘fishy’ in the dish if it is cold.
Enjoy! Enjoy love, enjoy happiness, enjoy the sun, enjoy every moment ….
- Tofu (ideally soft tofu)
- cooked crab meat
- Spring onion
- cooking wine
- Mushroom/vegetable/chicken essence
- sesame oil
- Chop the tofu into small cubes.
- Briefly boil the tofu pieces (do not boil for too long).
- Chop half of spring onion, and a medium size of ginger
- Mix 1 full teaspoon of cornflour and 2-3 tablespoons of water.
- In a heated wok, add 2-3 tablespoons of oil.
- When the oil is half heated up, add in prepared chopped ginger and spring onion.
- When you can feel the smell of the spring onion and ginger, add in prepared crab meat (york) and 1 tablespoon of cooking wine.
- Add in prepared tofu pieces, ½ teaspoon of salt, ½ teaspoon of MSG, mushroom/vegetable/chicken essence, ½ cup of water. Keep on cooking for further 3 minutes.
- Add in cornflour mix. When the sauce in the wok is bubbling, turn off the fire, and add in a few drops of sesame oil before serving.