You Will Be Redirected!
Please do not leave any more messages on this blog. I will not be publishing or responding to any more comments left here. You will be automatically redirected to http://www.atkokken.com All posts have been migrated. You will be able to locate any posts by performing a quick search at my new site. Thank you.
Wednesday, January 13, 2010
I tread perilously every time I get ready to photograph for my blog. Through trial and error, I have vaguely gotten the knack of capturing the right lighting in my kitchen. I have graduated from using craft paper as my background to fabric (table cloth, placement mat. dish towels...) which gives a softer finish and has a lesser tendency to bounce harsh lights around. However, photographing food for me now, can only, at best be considered a hit or miss exercise. I still get exasperated when the still shot ,which appears sharp and polished on the tiny camera display screen, turns drab and blah when projected on the computer screen.
Styling for me is especially challenging as I am not blessed with 'the eye'. I sometimes feel that the way I style my photos is quite similar to the way I dress - there are days where I can throw a few disparate pieces of clothing together and look good in them and others where my garbs selection just make me feel like an awkward duck. Today is one of those days when I am having a bad pictorial day - photo block, whatever you call it for I stood there staring for quite a long while at the 2 bowls of egg custard, not knowing what to do with them....
Consolation came after I put away my camera and started digging into the Chawan Mushi. It tasted simple, honest and totally unpretentious. I felt purged. I have always loved Tofu and have on a few occassions made egg tofu from scratch. This particular recipe was published in one of the old Japanese food periodicals I bought in Japan a few years back. This particular issue featured 100% on tofu. What got me excited is the idea of steaming dried bean curd skin ( Yuba, 湯葉、腐竹，Fuchock) in egg tofu. The egg tofu is made by mixing egg with soya bean milk. The stock used can be kept light with a Kombu Dashi, Mushroom stock or for those who prefer a stronger flavour, chicken stock. The tender bite from the bean curd skin provides a textural contrast to the soft, custardy tofu. A very pleasant, serene experience.... unfortunately, this did not come through in the photos.
P.S. : I made the mistake of adding the bean curd skin into the egg/soy liquid. This actually displaced air in the liquid and resulted in bubbles. I would try to place the bean curd skin in the bowl next time before gradually pouring in the egg/ soy mixture.
1/3 cup mushroom dashi stock ( I used the porcini mushroom powder to make the stock.)
1/2 cup unsweetened soya bean milk
10g dried bean curd skin (use the thin version commonly used for chinese desserts)
1/4 tsp Soya sauce
1/4 tsp Salt
1. Soak dried bean curd skin in water for 3 mins to soften. Drain water.
2. In a bowl, beat egg very lightly to avoid creating too many bubbles.
3. Add the soya sauce and salt into dashi stock.
4. Add (3) into (2)
5. Add Soya bean milk and mix well.
6. Use a fine mesh, filter the egg mixture into 2 small bowls. Add softened bean curd skin.
7. Steam (6) over strong boiling water for 1.5mins. Reduce heat to low boiling and continue to steam for 8 mins. Insert bamboo skewer into tofu. When cooked, you should not see any milky liquid surface.