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Cold Tofu with Century Egg

 
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Verve76
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Joined: 20 Jul 2005
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Location: Singapore

PostPosted: Thu Aug 11, 2005 4:12 pm    Post subject: Cold Tofu with Century Egg Reply with quote

Hi Everyone!

I've tried this dish, Cold Tofu with Century Egg at a Japanese restaurant.

Wondering if anyone has tried it and has the recipe for this dish?

Thanks!
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Jeanne
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Joined: 24 Jul 2005
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Location: California, USA

PostPosted: Sat Aug 13, 2005 9:06 am    Post subject: Reply with quote

What is a Century egg??

Jeanne
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Sarah!
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Joined: 16 Jul 2005
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Location: Melbourne

PostPosted: Sat Aug 13, 2005 9:24 am    Post subject: Reply with quote

Century eggs are actually preserved eggs. I think they are preserved in a mixture of charcoal and lime for a duration of time. It's an aquired taste I feel, and I personally don't eat it at all cos I can't stand the taste. My other family members love it. You can see the pic or read more about it here.
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Gina
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PostPosted: Sun Aug 14, 2005 9:06 am    Post subject: Reply with quote

haven't heard of eating cold tofu with century egg.

anyway, here' my photo on Century egg. The ones shown at the other link is very blurr!

the egg : covered in soil, rice husks


once the soil case and egg shell is removed, you will see the egg itself.


like Sarah said, its definitely an acquired taste. My 2 girls love it. In one of the Fear Factor shows, the contestants have to eat 2 Century Eggs. All puked! Except one guy who happens to be a Chinese.

It smells rotten, the yolk has a rotten taste. But my 2 girls can just eat it on its own or mixed with plain porridge. Sometimes we dip it into sweet and sour sauce.
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sashley
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Joined: 14 Aug 2005
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Location: The Netherlands

PostPosted: Sun Aug 14, 2005 12:05 pm    Post subject: Reply with quote

Apparently this dish has been appearing on the menus of our local Japanese restaurants these days. Know of 3 restaurants that do it with variations. Shimizu at Lock Rd, Hanabi at Bukit Timah and Santaro at Amara Hotel.
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Verve76
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PostPosted: Sun Aug 14, 2005 12:21 pm    Post subject: Reply with quote

I had this dish two years ago at shimizu. Wondering if anyone has tried it and tried to replicate this dish?
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sashley
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PostPosted: Sun Aug 14, 2005 12:34 pm    Post subject: Reply with quote

No I haven't actually tried but the version at Shimizu's is actually chawanmushi and not tofu.

I saw the chef making it on TV, using eggs and stock. He pours the mixture into a container lined with plastic wrap, bundles the whole thing up, steam and chills it. When it's ready to be serve, just add the century egg sauce. The sauce is prolly food-processed with some stock.
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Gina
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PostPosted: Sun Aug 14, 2005 4:46 pm    Post subject: Reply with quote

if its century eggs, normal eggs and stock..then its not nothing new! island

We had this at home once in a while too.
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Rusti
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Joined: 17 Aug 2005
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Location: West, Singapore

PostPosted: Mon Aug 22, 2005 2:53 pm    Post subject: Reply with quote

I have a recipe from a magazine by Seetoh (Makansutra). Will let you have it tomorrow. Not sure if it has the same taste as yours though.
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Verve76
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PostPosted: Mon Aug 22, 2005 6:54 pm    Post subject: Reply with quote

Thanks Rusti.
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Rusti
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PostPosted: Tue Aug 23, 2005 8:32 am    Post subject: Reply with quote

Here is the recipe from KF Seetoh:
~~~~~~~~~~~~
CENTURY EGG TOFU

Ingredients:
2 century eggs
1 rice bowl chicken stock
1 packet silken egg tofu (chilled)
2 tsp cooked crab roe or chopped salted egg yolks
Chopped spring onions
Fried shallots

Method:
1)Separate yolks from the whites of the century eggs.
2)Grate whites finely and set aside.
3)Pour half the stock into a small pot and bring to a boil. Lower heat to a simmer. Add yolks and cook over low heat, stirring gently till it dissolves to form a creamy texture. Gradually pour in the rest of the stock stirring continuously to ensure a smooth, velvety texture. Set aside.
4)Cut tofu into cubes and lay on a serving plate.
5)Pour sauce over and top with grated egg whites and crab roe/salted egg yolks.
6)Garnish with chopped spring onions & fried shallots.
~~~~~~~~~~~

I have not tried this recipe so I am not sure how it will turn out.
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Verve76
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PostPosted: Tue Aug 23, 2005 10:22 am    Post subject: Reply with quote

Thanks Rusti, I'll try out the recipe this weekend.
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Rusti
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PostPosted: Mon Aug 29, 2005 8:07 am    Post subject: Reply with quote

Hi Verve76,

Interested to know if you try out the century egg recipe. Verdict?
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Verve76
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PostPosted: Mon Sep 05, 2005 9:15 am    Post subject: Reply with quote

Hi Rusti,

Sorry for the late reply. I was away on last minute overseas job assigment. :(

I've tried out the recipe over the weekend. I've listed out my findings.

1. 2 century egg yolks are a little too strong for the sauce. I would reduce it to 1 egg yolk the next time.

2. Have to chop up the yolk finely. It took a long time for the yolk to melt to velvety consistency. Requires straining.

3. Overall, it's a simple recipe to make and taste-wise, not too bad at all.
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Rusti
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Location: West, Singapore

PostPosted: Mon Sep 05, 2005 10:19 am    Post subject: Reply with quote

Verve76, glad you tried the receipe and posted your findings. So does it taste the same as what you had previously. Perhaps you can modify it a bit further.
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