I blogged about cooking it here in 2011 using a chunk of pork bone for the stock and in 2013, I used chicken.
Well, there was a little left of one pack of those bean curd sticks (tauhu kee) after my missus used most of it to cook I-can’t-remember-what-now and blame it on my OCD – I simply cannot stand seeing something sitting there idle, day in and day out, so I took it and soaked it till soft in hot water…
…before draining it, ready for use.
To this day, my girl still would not eat it as she thinks it tastes like plastic but she loves the soup so this time around, I used some different ingredients and even though she would not eat the sticks, there would something else she could enjoy.
I defrosted some minced meat from the freezer, added a sprinkling of salt and chopped spring onions and mixed them well. There were two slices of pre-fried tofu in the fridge – I can’t remember what my missus bought them for, whatever she was cooking so I took those and cut them into quarters and stuffed them with a bit of the minced meat. My girl would love eating those!
I used the rest to make meat balls, something that she would enjoy too and I peeled three cloves of garlic and got ready a bit of tang chai (preserved vegetable)…
I did not add too much of the latter as we aren’t exactly all that fond of it so we would not like the taste to be so strong that it would overpower that of all the other ingredients.
I filled a pot with water, threw in the garlic and the tang chai and brought it to boil. When it started boiling vigorously, I threw in the meat balls and I let it simmer so as to get the taste of the meat out into the soup since I was not using any bone stock or anything like that. Then I threw in the stuffed tofu and once the meat was cooked, I added the bean curd sticks. I guess most people would add salt and msg according to taste but I used a bit of fish sauce instead.
Come lunch time that day, I dished some of it out onto a bowl, sprinkled a bit of chopped spring onion from my garden and served…
Yes, it was very nice and yes, my girl enjoyed it but no, she did not touch the bean curd sticks!
8 thoughts on “Sticks…”
I guess add some tang hoon would be nice too. I like bean curd especially in curry.
Yes, I had tang hoon in the fridge, left over and I added the soup and finished it off. I don’t like adding it to the soup as not only will it change the taste, it will soak up all the soup and it will become rather dry and it is supposed to be a soup dish.
Wow… your stuffings in the bean curd is so neat! I have fish paste in my freezer, maybe one day I will make this type of soup too!
My girl loves it, meat or fish, it does not matter. She loves yong tofu!
I usually use pork rib with the sticks. Never try cooking using your version. Look homey and good. I must try it one day.
Want to buy few beancurds this morning but long queue at the market. So I didnt get any. Supposed to make stuffed tofu with them.
No more in the fridge, don’t think we will be eating anymore until this whole thing ends…if it is ever going to end! We don’t like to go out even though we can go out to buy food and whatever.
Yes, pork ribs would be great. We use pork bones, simmer a long time to get the taste and then add garlic and the pre-softened bean curd sticks. I actually like it plain and simple like this – can enjoy the bean curd sticks taste but the way I cooked it was also very nice, just not as simple…and I did manage to get a few things out of the way! Tak tahan tengok! LOL!!!
I happen to like those sticks hee..hee.. Usually in Chinese vegetarian meals they add this and I always dig it up before anyone else gets to it LOL!
Other than in soup, I love them in fish (head) curry and soy sauce pork. Nice!
Oh tauhu kee, we call it tau kee, my mom likes to cook them with pork belly and quail eggs.
In soup? I love quail eggs!
With soy sauce
Yes, I do love it with soy sauce pork too.