Jun/100
tofu fa
down the street from homefeel in causeway bay, my friend abbie insisted we get hong kong style dessert. and she recommended this tofu shop.
tofu fa – or silken tofu is a cantonese style ‘tong sui’ – or literally ‘sugar water.’ made with fresh tofu and served with a ginger simple syrup, it can be a refreshing end to a meal.
this particular shop specialized in tofu of all sorts – fried, baked . . .and dessertified.
the tofu fa here was excellent. served with a lot of different flavors
instead of the usual ginger simple syrup, i went with almond flavor.
Yan Wo Dou Bun Chong (causeway bay branch)
55 jardine’s bazaar
causeway bay
under $40 hkd
[post edited to change out the double photos]
Feb/106
cooking with kraft foods
my aunt pauline is famous for her lime jell-o cheesecake. it’s an awfully midwestern dish to be served up by a family from hong kong – but as i understand, it’s been handed down for, well at least a decade or three from our family’s minnesota roots. we don’t actually have minnesota roots, but we do have a somewhat family recipe which mainly involves mixing together various kraft food products.
this would be my first time making this dish – and as my cousin has found out, it’s not quite as easy as stirring some stuff together.
here’s my mise-en-place consisting of grahem crackers, kraft philadelphia cream cheese, knox gelatin, jell-o brand lime gelatin dessert, vanilla, sugar and butter.
