Monday, 6 July 2009

Peng's Home-Style Bean Curd (Peng Jia Dou Fu) with Cabbage Rolls with Mustard

So this was another one from Fuschia Dunlop. This time it's the Hunan cookbook called Revolutionary Chinese Cookbook. Another awesome book - a lovely mix of (great) authentic recipes and background info on life and culture in a specific part of China.

Lou gets in on the act.

I also cooked from the Food of China (see ther blogs). Decided on a simple dish - steamed Chinese cabbage with mustard. It amused me that I was using the quintessentially English ingrediant in a Chinese recipe.

A mustard mix (with Rice wine and sesame oil) is applied to blanched cabbage leaves.....

And rolled...

And steamed

And finished.
Absolutely fabulous. Lovely mustard with a strong cabbage flavour. A dish to go with a western option (i.e. lamb steak!)

The tofu had to be fried. Missed this (!) when I was quickly deciding what to cook. Lou was not pleased!

Could not believe how much this 'looked' like the photo in the book. Tasted pretty good also

And together....

Nice roll!

1 comment:

Sophie said...

WOW (impressed look). Your version looks so yummy.

Here I bought a sauce pack for mapo tofu so as to skip all the seasonings! and i will try this friday after work.