99% Food 1% Skin

Posts Tagged ‘stinky tofu’

Richmond Night Market

In Eating Out, Food, North America, Travel Food on July 21, 2014 at 11:10

So wonderful to be visiting the Richmond night market!

Weather was nice and so many people — queueing up for food, waiting for food and it was so much fun!

WP_20140620_20_37_04_Pro

WP_20140620_20_41_10_Pro

There were way more food that I wanted than my already flexible stomach could hold in one go.

As a result, the plan of attack was to get the food that I really missed!

Number one being curry fish balls!

WP_20140620_20_46_57_Pro

I could make that easily for myself at home, but having curry fish balls on the street was very nostalgic for me —  it was one of the quintessential street food in Hong Kong.

Next, delicious lamb skewers.

Had to admit that we might have gone to the wrong stall as the famous stall might be an aisle down.

WP_20140620_20_43_58_Pro

This stall still had non-stop business with a long line, a tell-tale sign of a good place, Asian way.

They served chicken, beef, pork and shrimps as well, but I was partial to lamb.

The lamb skewers were still very fresh, delicious and spicy hot!

Tender and perfect balance between meat and fat, slightly charred with slight burnt meat/fat flavor – such a delight!

I was happy to find stinky tofu!

WP_20140620_21_24_29_Pro

Rumor was that night market had stopped serving stinky tofu because it was still too stinky for the public.

Stinky tofu were tofu that had gone under fermentation, and the process imparted an almost blue cheese flavor to the tofu.

They were then fried or sometimes steamed to serve, and was considered one of many Chinese delicacies.

These stinky tofu were Taiwanese style with hot sauce, sweet soy sauce paste, cilantro, and pickled cabbage.

They were not nearly as stinky as what I was used to having growing up (I remembered literally able to smell the stinky tofu street vendor blocks away).

In fact, I saw the sign on the stall front, rather than reaching them via my nose.

WP_20140620_21_12_25_Pro

It was still a tasty rare find, and I was glad the night market still had this dish!

We walked past stalls that was making the fine art of dragon beard candy…

WP_20140620_21_07_18_Pro

Yummy fried chicken fillet and mochi dessert…

WP_20140620_21_05_15_Pro

Our friends got the grilled calamari that was tender and delicious, cooked in its own juice.

WP_20140620_21_24_06_Pro

On our way to night market, I saw a girl with a cup of Chendol that looked delicious; since then I had kept my eyes peeled on finding one for myself.

WP_20140620_21_15_55_Pro

Eventually I got the Chendol while DH got a mango drink.

Chendol was a popular Indonesian drink dessert with hard-to-miss green rice noodle, coconut milk and palm sugar.

This stall version also consisted of red and green beans, almond tofu and jelly.

It was refreshing and filling at the same time.

DH was not quite full yet from all the teaser nibbling, and we landed on the pancake roll.

WP_20140620_21_54_37_Pro

WP_20140620_21_55_08_Pro

The pancake wrap was similar to roti and we opted for pickled vegetables and pork filling.

It was buttery delicious mixed with crunch and tartness of pickled vegetables.

The stall also had kimchi and beef, and the traditional Chinese dry shredded pork with eggs filling.

At this point, my stomach was nearly at end of its stretch.

Passed by a fried Mars bar bus…

WP_20140620_21_58_59_Pro

…and would really loved to try the new Korean crazed ice cream-filled spiral called IceCane…

WP_20140620_21_02_29_Pro

At the end, went for my little eggs as some of my friends had never had this classic Hong Kong street food.

WP_20140620_22_04_30_Pro

We walked and ate until it got dark.

WP_20140620_22_18_23_Pro

Went back to our hotel with a happy, satisfied and full stomach!

Advertisements

Shanghainese Food

In Asia, Eating Out, Food, Travel Food on November 16, 2013 at 15:36

Doof Out

My dear friends (thanks JA, EC, KL, NC, CW, JS, FC, WF and VC!) treated me to an excellent Shanghainese meal at Ning Po 寧波旅港同鄉會.

Being  1/4 Shanghainese, its unique foods were dear to my heart.

Many of the dishes were prepared by my grandmother when I was growing up.

In Seattle, there was no authentic Shanghainese food.

Generally, the cuisine was lumped together with Beijing and Szechuan styles.

First and foremost, my friend already informed me that I would be able to have stinky tofu there.

Stinky tofu was fermented tofu and got its name because it was really stinky.

IMG_7743

I was in heaven!

Awesome stinkiness and awesome crispiness paired with the sweetness of hoisin sauce, it was one great unique dish!

IMG_7742

My other favorite — crispy eel.

It was in a Chinese sweet and sour sauce.

The eel was fried crispy, and the tangy sauce made the eel a little chewy.

The combination made this dish extremely irresistible.

IMG_7744

Runny egg yolk stewed eggs, and a cold pork appetizer.

I don’t have the English name to the pork dish.

It was made with compacted shredded pork, always served cold, and cut into long blocks; served with black vinegar and ginger.

It almost tasted like a cold ham block; meat was always tender and very flavorful.

IMG_7745

Pea vines with generous amount of crab meat and stir fried eel with bean sprouts.

Since I was a kid, I had always enjoyed the eel with steamed “silver strand roll”.

IMG_7746

This place’s roll was awesome.  The strands were clearly separated with a sweet bun flavor.

From my childhood memory though, the strands were even narrower and finer; however, compared to the ones in the States which came in chunks, this was a far superior product.

IMG_7748

With quite a few more dishes (stir-fried rice cake, wonton soup, pan-fried pork buns), we managed to stuff ourselves, and yet still ordered desserts (as my Dad said, dessert was for another stomach).

The dessert was similar to a deep-fried crepe, usually served with red bean paste in the States.

Here, they made the other option that I grew up with – date paste.

I love the date paste so much more because it was usually lower in sweetness than the red bean version, and the subtle yet complex date flavor was just excellent.

How I wish we had proper Shanghainese food in Seattle!!!