While searching for some recipes for a Memorial Day weekend cookout, i came across Hearth and Home, a blog that has quite a collection of recipes with photos! It predominantly features a mix of Chinese, Western and Singaporean/Indonesian/Malaysian dishes. I lump that last group together because I am not sophisticated enough to differentiate them. Besides, all restaurants I go to that offer cuisine from that region inevitably serves dishes from all three countries. Anyways, the reason this blog stood out is because it offers recipes for many favorite foods of mine, which I have not been able to locate in any Chinese cookbooks, including Wu Xi Spareribs and Polo Buns, which is more commonly referred to as Pineapple Buns.
For the longest time, I was also searching for a recipe for Pipa Tofu. The funny thing, I found it in a recipe book that I have owned for over 15 years. Except that it was titled Shrimp and Tofu Dumpling. Now, how am I supposed to realize that Shrimp and Tofu Dumpling is Pipa Tofu. That’s why I like cookbooks with both English and Chinese titles, as well as photos.
3 responses to “Chinese Recipes”
Hi! I’ve also been looking for a recipe for Pipa Tofu.
Would you be able to share the recipe you found with me?
Maybe an HQ scan of the page, if you don’t mind.
Or any reliable online resources, since I can’t seem to find a good one.
Thanks!
-Jeli-
Ingredients:
1/2 pound raw shrimp (shelled and cleaned, of course)
1/2 pound bean curd
5 eggs
1 T chopped garlic
2T chopped ginger
2 t salt
1 t white pepper
That’s the basic ingredients. Coarsely chop the shrimp in a food processor, and mix with the rest of the ingredients. I used soft tofu. Heat a pot of oil. Use a ladle or spoon to gently drop a scoop of the mixture into the hot oil. The mixture is quite runny, but solidifies and puffs up in the oil. There’s an accompanying sauce, but, as I recall, it tasted a bit too salty so I’ll spare you the details. When making these, the pipa tofu starts deflating once out of the oil so serve immediately.
Thanks!
I’ll try it out!
I’m actually interested in the recipe for the sauce.
Do you mind telling me too?
Sorry for the trouble!
-Jeli-