Cantonese Style Creamed Corn With Tofu Over Black Rice Recipes

CANTONESE-STYLE CREAMED CORN WITH TOFU OVER BLACK RICE

Steps:

• Carefully pat the tofu dry with a clean kitchen towel, and cut into cubes, reserve.
• Place the corn in a steamer and steam for about 5 minutes, until tender.
• Place half the corn kernels into a blender or food processor, add 1/2 cup of the stock and process until creamy but still chunky.
• Heat a medium saucepan over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and white parts of scallions, and cook until fragrant.
• Add the remaining corn kernels, along with the pureed corn and remaining vegetable stock, add salt and black pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
• Divide rice among bowls. For each serving, lay several cubes of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.

SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)

Steps:

• Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
• Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
• Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
• Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.

SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)

Steps:

• Cook rice.
• Finely chop ginger, garlic and spring onions.
• In a medium saucepan, fry ginger, garlic and spring onions in sunflower oil for two minutes.
• Add corn, creamed corn and stock and bring to the boil. Boil for three minutes.
• In a small bowl, combine the cornflour with two tablespoons of the corn mixture.
• Add cornflour slurry to saucepan and boil for another three minutes. Season with salt and pepper to taste.
• Into each serving bowl place rice, sliced tofu, and corn mixture. Garnish with coriander.