Back in time…

This is very old school – something that my mum would cook and I was eating during my growing-up years…way back in time. It is very simple actually, nothing really special but today, it is one of the more popular soup dishes at the Chinese chu-char places and restaurants here – what we call tauhu tier in Foochow…

Tau Hu Tier

In an earlier post, I mentioned that Annie-Q‘s mum gave me some of the organic tofu that she made herself…

Organic tofu

…so I decided to cook that for dinner last weekend.

I just fried three slices of ginger in very little oil – about a table spoon before I added the minced meat…

Tau  Hu Tier step 1

…and just a bit of that will do.

The most essential ingredient would be the canned oysters…

Canned oysters
*Archive photo*

…so that subsequently joined the minced meat and ginger in the wok…

Tau Hu Tier step 2

…and after frying for a while, I added some water.Β Bone stock would be ideal but I did not have any so I just used plain water and added a pinch of chicken stock and brought it to boil. Then, I added the tofu cut into cubes…

Tau Hu Tier step 3

…and left it to simmer for a while. If you order this at the shops, you may get something thick and if you prefer it like that, all you have to do is to dilute a tablespoon of cornflour in half a cup of water and pour it into the boiling soup slowly, bit and bit and keep on stirring until the soup has reached the consistency that you want.

I did not have any daun sup (Chinese coriander) in the house so I just sprinkled with the spring onions in my garden, chopped, and served. Some people love it with a bit of black vinegar added so you can do that if you are thus inclined.

We had that together with the other dishes that I managed to whip up that evening…

All my own work

…including the made-in-Canada Ma Ling luncheon meat that I got from Philip, my friend in the US – fried with egg and Bombay onions, no oil added.

Thank you all for the goodies…and I must say thank you too to my cousin, Diana, in Miri who sent me this big jar of cincaluk (fermented shrimps)…

Cincaluk from Diana

That got to me over the weekend and it certainly would come in handy in my cooking…and eating as well but of course, when I have anything cooked with that, I would need to resist the temptation of having a second helping of rice, that’s for sure! Hehehehehehe!!!!!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

24 thoughts on “Back in time…”

  1. Canned oysters eh…. interesting combination, would certainly love to try that out

    We only use those to cook this soup, dunno if they’re used in any other way.

  2. Organic tofu, wow. Must be very healthy.

    Supposed to be. Can buy at a health shop here, Dewan Suarah area…opposite SESCO bill collection centre. They have organic soya bean milk too…and fish from Batang Ai.

  3. Your home cooked meal looks good.. Canned oysters, I have seen a few of your posts on canned oysters, especially the ones you fry with mihun.. I have never tasted canned oysters though.. Ooohh, that tofu minced meat soup looks like “tofu kang” here.. It’s thick and has crab meat in it.. Something like sharks-fins soup, minus the fins..

    Nope. For fried mihun, it would have to be canned clams in soy sauce, not the same. Would taste very different with these canned oysters. Ya…they do it like that in some of the Chinese restaurants here – just like sharks’ fins soup with tofu instead of that stuff. Nice also but it’s not the same – post on one of those coming up soon.

  4. Yum yum. Home cook is always healthy.

    Been cooking quite a bit. There’ll be some more homecooked stuff coming up. Stick around. πŸ˜‰

  5. wow..own made taufoo! Annie’s mom must be a very good cook and so young looking too, I remember…
    Your meal is indeed very appetizing… got ham, taufoo and eggs, prawns.. I love all these authentic dishes!

    Yes, they look like sisters. πŸ˜‰ Ya, yours also very nice…and you had SPAM and ikan bawal putih some more. All so expensive one. Wink! Wink! πŸ˜€

  6. oh, luncheon meat fried with eggs and bombay onions!! no oil added!! i like i like~~ yummy yummy and it got me hungry in this early morning reading your post~~ πŸ˜€

    I never add oil, not like how they do it outside, so oily. The fat in the meat when melted would be more than enough to fry the onions. This Canada one, not oily…or I would have to let it stand on kitchen towels to soak out the oil even.

  7. Wow..organic tofu. Lovely..Simple and healthy dishes for the day. Nice!

    Indeed. Not to sure about the luncheon meat, oysters and prawns though. Hehehehehe!!!!

  8. Annie’s mom makes her own organic tofu. I’m impressed! What you whipped out looks good there, Arthur.

    Yes, I was surprised too. I hear she gets up early to make them and sell at her friend’s health shop. Ya…simple meal for just the three of us, everyday stuff…but to everyone’s liking – that’s all that matters.

  9. Give me the luncheon meat & cincaluk, I will be the happiest. My mum used to make tauhu soup with salted fish head. I love it.

    My missus cooks that too – ok, not too fond of it. I prefer salted fish fried or steamed.

  10. I remember this dish! πŸ™‚

    It is indeed a classic Foochow staple. My grandma cooked it on my mom’s side and my mom even cooked this soup. The tofu and canned oysters are the essentials although I’ve seen my grandma use razor clams or some other type of clam before, but it’s always canned.

    I can just about taste this from your post, that’s how vividly I remember this dish!

    Typical authentic Foochow dish – so simple, so easy to cook…and yet so very nice. I’ve always stuck loyally to these oysters, never with anything else – give the soup the sweetness and you get the canned oysters taste when you bite into them. So nice! πŸ˜€

    1. Yeah, I agree! πŸ™‚

      It’s a taste you never forget! Very nice, those canned oysters.

      Oysters. Canned food. Once in a while is fine, I guess. πŸ˜‰

  11. Nice soup! I don’t think I have seen canned oysters before. Maybe didn’t look hard enough. I’m going shopping this evening and will try to find. I am thinking of trying your soup πŸ™‚

    I hear they’re not (easily) available over there…not even in Kuching but the shops and supermarts are well-stocked here. Probably only the Foochows buy them? πŸ˜›

  12. Tofu is good, eat more to get smooth silky skin!! πŸ˜‰

    Unfortunately, it’s way much too late for me…skin worse than tauhu pok already. 😦

  13. Long time I didn’t have this soup, looks like it is quite easy to prepare. Glad you all like the taufu. πŸ™‚

    Very very easy. Foochow cuisine, always simple and nice. Stick around – one more coming up soon.

  14. LOVING the fresh Ginger addition! And HOME MADE Tofu! Excellent! I was just reading another blog today of someone who lives near a commune who makes and sells their own tofu! I wish I lived closer to someone who made their own!!!!

    The locals here make their own tofu too…but I guess they do not use organic beans. Nice too, I am not really into this health stuff.

  15. my dad super love tauhu tier and it’s like he misses grandma when he ordered this bowl of soup !! >.<

    Ahhhh!!! A true blue Foochow… πŸ˜‰

  16. Not seen that canned oysters before. I reckon fresh oyster will be fine for the recipe too?

    Probably. May be nicer even. I wouldn’t know as we can’t get the fresh ones easily here and they’re too expensive for use like this.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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