when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
let’s see.. for this year, i’m going to-
*stares into space.. or tv screen, to be exact*
*mumbles to self*
oh well, i’ll get to it when i get to it..
nam yee, or red fermented bean curd is bean curd that’s fermented in a brining solution that contains red yeast rice, which gives off the deep red color coating on the big pieces of bean curd.. it also lends a really distinct flavor and aroma to it, unlike the normal white fermented bean curd..
back home, mom usually serves it as a condiment for plain rice porridge.. sometimes it’s incorporated into a thick and creamy dipping sauce for fried or gri. .. . ….ROFL ROFL ROFL (that’s Rolling On the Floor Laughing if you don’t know it already..)
*uncontrollable fits of laughter*
pardon me.. i’m watching a repeat episode of Running Man, an extremely funny Korean variety show on tv while typing this entry.. very distracting indeed.. reminder to self – do NOT work on blog posts during ANY Korean variety shows after this..
sometimes, the red fermented bean curd is mashed into a thick sauce, to go with fried or grilled fish..
ah sheesh this is not gonna end well.. let’s just move on to the recipe below, why don’t we?