A black bowl filled with pearl barley and silken tofu with mustard greens. The background is a black cloth with cranes, a golden moon and flowers.
A monochrome dish, but one of the best and simplest I know: Siken tofu with pickled mustard greens by Fuchsia Dunlop. I always use more pickled mustard greens because I just love the stuff. Instead of rice, this time I used pearl barley to finally use it up. #vegan #fuchsiadunlop #pearlbarley #tofu
A white ceramic bowl, filled to a third(?) with tomatoes & eggs. It doesn't look terribly impressive but it is so good. Do not omit to take the last step! Serves 1 ripe tomatoes 2, similar in volume to the eggs eggs 2 salt cooking oil 4 tbsp caster sugar ½ tsp potato flour ½ tsp mixed with 2 tsp water (optional) Cut each tomato in half, then into sections the size of tangerine segments. Beat the eggs evenly together with a little salt. Heat 3 tbsp of the oil in a seasoned wok over a high flame. Add the beaten eggs and swirl them around. Use a wok scoop or a ladle to nudge the edges of the egg towards the centre, so the uncooked egg can run out. As soon as the egg has set (it may be a little golden), remove it from the wok. Return the wok to the high flame with the final 1 tbsp oil if you need it. Tip in the tomatoes and stir-fry until they are hot and smell cooked and delicious, adding the sugar and salt to taste. Then return the eggs to the wok and mix everything together. Add the potato flour mixture, stir for half a minute, and serve. If you don't add the potato flour & water, you will simply get some tomatoes and eggs. Nice enough but forgettable. Add them and you get a velvety consistency that is absolutely fantastic. Eat it like this and you will make and eat this many times more. It's one of those perfectly simple yet perfect dishes. (The only thing I sometimes add is a little bit of freshly ground white pepper.)
Another late breakfast but a regular for me:
Fuchsia Dunlop's 'Stir-fried eggs with tomatoes'.
As they say, this is SO MUCH MORE than the sum of its ingredients.
This is perfection on a plate (or in a less alliterative bowl.)
(Recipe in alt text.)
#FuchsiaDunlop
#Eggs
#Tomatoes
#SoGoodsky
On the left side of the plate, there are yesterday's leftovers: a grey and white(ish) and green and tired-orange mess. It tasted nice enough, one day old and microwaved, but it could use a bit of help, so on the right side of the plate is the tomato with egg. The tomato juices have made the egg white kind of yellow/orange. Anyway, the two dishes together changed the whole from 'nice' to 'really nice'. Extra tofu info. Because I wanted to eat yesterday's dish then, I used long shelf life tofu instead of making my own (which I normally prefer.) Because the cut tofu had to sit in very hot water for 20 minutes, this tofu did really well in this dish. It even tasted very nice after microwaving it today. For some dishes I can absolutely recommend this lazy arse tofu.
I used up only half of yesterday's leftovers today. That was the shrimp, tofu, bok choi and rice dish, an Andrea Nguyen recipe. I added some tomatoes and eggs and prepared them the Fuchsia Dunlop way.
A very nice meal.
#AndreaNguyen
#FuchsiaDunlop
#Foodsky
Pic of the dish sitting on a white ceramic plate. It's mostly the pork, with some vegetables: the green of spring onions and ramps and the white of baby leeks. This needs to be eaten with an extra veggie dish and rice.
Which meals (once) made a huge impression on you?
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Day 18
Twice-cooked pork.
Recipe:
www.seriouseats.com/twice-cooked...
#Foodsky
#FuchsiaDunlop
#SeriousEats
This is so much more than the sum of the ingredients! The thinly sliced block of silken tofu, topped with thinly sliced avocado, is placed into a just large enough white ceramic dish, with the dark sauce on the bottom and over the slices of tofu. Recipe: 200gr silken tofu 2 tbsp light or tamari soy sauce A tiny bit of wasabi paste 1/2 tsp sesame oil 1/2 perfectly ripe avocado (I always use one whole) Turn the block of silken tofu out on to a serving dish. Cut the block into ½-1cm slices, then push down gently so the slices lean towards one end of the dish. Pour over the diluted soy sauce (with the wasabi stirred in, if you wish) and sesame oil. Top with the avocado and serve immediately.
Which meals (once) made a huge impression on you?
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Day 15
Silken tofu with avocado
#Foodsky
#Challenge
#FuchsiaDunlop
A porcelain blue & white plate almost completely filled with the food; on the side of the plate a pair of chopsticks rests. All ingredients have been cut quite small, so what we have here is a mix, or potpourri, of tastes and colours: The dark-reds of the dried chilli peppers The smokers-teeth-yellow of the peanuts The whites & greens of the spring onions The light-browns of the mushroom. The dish was originally with chicken, but I slightly prefer this vegetarian version. The overall impression is 'festive beige'.
Which meals (once) made a huge impression on you?
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Day 13
Vegetarian gong bao chicken
Recipe:
tsusanchang.wordpress.com/2013/12/16/b...
#Foodsky
#FuchsiaDunlop
The dish is sitting in a white ceramic bowl. Huge chunks of tofu sit in a spiced up vegetable or chicken broth, with red chillies and spinach and mushrooms and bits of garlic on top. Recipe here: https://www.seriouseats.com/home-style-tofu-mushrooms-spinach-fermented-black-bean-recipe
Which meals (once) made a huge impression on you?
Post 20 pics of meals, one per day.
Day 10:
Tofu with Mushrooms, Spinach, and Fermented Black Beans
(Link to recipe in alt text)
#Foodsky
#SeriousEats
#FuchsiaDunlop
#Tofu
The aubergines are placed in a white serving dish. Both the purple-dark and the now orange-tinged flesh is visible. They're lying in a red (spicy) sauce, and some cut pieces of spring onion greens are scattered on top. Despite the name, this is a vegan dish. Recipe here: https://www.theguardian.com/food/2020/sep/28/fuchsia-dunlops-fish-fragrant-aubergines
Which meals (once) made a huge impression on you?
Post 20 pics of meals, one per day.
Day 7:
Fish-fragrant aubergine
(Link to recipe in alt text)
#Foodsky
#FuchsiaDunlop
#Sichuan
This time I made a dish from Hunan - 香辣排骨 , Xiang la pai gu - fragrant and hot spare ribs.
Love 'em! 🔥
Done according to the recipe of the ever awesome #fuchsiadunlop.
#香辣排骨 #food #foodie #chinesecuisine #hunan #cooking #homecooking #foodiesky #kochen #chinesisch #essen
