Super Duper Smelly Stinky Fried Tofu

I always thought no matter how you cook tofu it can't be wrong as tofu is naturally mild in taste. But once I was in Hong Kong when I finished high school.. I realized I have not seen the world enough. That was when I encountered stinky tofu or more commonly called 'Chow Tofu' (Cantonese pronunciation) in Hong Kong.

Stinky tofu is fermented friend tofu that smells sharply foul. It is a most popular and loved street snack mainly in Hong Kong, Taiwan and China. You just need your nose to locate a stinky tofu vendor as you can probably smell it from meters away!

According the locals, there are many variation in making the stinky tofu but the rule of thumb is soaking regular tofus in brine of milk, rotten fish or shrimp and vegetables for days, weeks or months. Letting the bacteria doing the job and the tofu will be frozen until ready to fry!

So... the question is did I sample it? Yes! Stinky Fried Tofu is very crispy on the outer but smooth and juicy inside. When my teeth sunk into the tofu, it felt like a gush of sewer water rushed into my mouth! The taste lasted for hours in my mouth! OOOhhhhhhh my.... Try it if you haven't.

Tips: Try to eat  with the chili sauce as I will taste a little more palatable.

Crunchy Chicken Fingers with Speedy Coleslaw Side

Threat yourself with the a golden crunchy meal with a colorful coleslaw as a side. Easy to prepare and guarantee the tantalizingly crunchiness. To make it a little guilt free I have chosen lean boneless and skinless chicken breast for this recipe.

Preparation time: 5 minutes
Cooking time: 10  minutes


Ingredients:
3 pieces of skinless & boneless chicken breasts
2 tbsp garlic powder
1 tbsp onion powder (optional)
1 tsp paprika ( optional if you like it spicy)
1 tsp freshly grind black pepper or peppercorn mix
1 tsp of salt or to your taste
1 egg lightly beaten
1 cup all purpose flour
1 cup Panko or breadcrumbs
Oil for frying
Tartar sauce for serving


Method:
Cut each chicken breasts into 3 long strips making a total of 6 chicken fingers and season well with garlic powder, onion powder, paprika, pepper and salt. Coat seasoned chicken lightly with flour.


Egg lightly beaten in a medium saucer and place Panko in to a large plate.


Dip seasoned chicken into the egg then coat with the panko. Repeat until all chicken fingers are coated with panko. 


Fry Chicken in hot oil till both sides of the chicken fingers are golden brown. Drain with kitchen tower and serve hot with tartar sauce.


>> Tips to note : 
Panko is a type of Japanese breadcrumbs that you can find in most supermarket if unavailable breadcrum will do the job
Make sure oil is hot enough by testing it with a little of the breadcrumbs and see them frying immediately




For the Speedy 3 Colored Coleslaw side if desired~
Ingredients:
1/3 head of medium green cabbage - shredded
1/3 head of medium purple cabbage - shredded
1 stick of carrot - shredded 
1/2 cup mayonnaise
1/4 cup milk
1 tbsp vineger
1/2 tsp salt
1/2 tsp freshly grind pepper


Method:  
Combine all ingredients except the vegetables and mix well then add to the shredded vegetables.


Refrigerate for 1/2 hour if you like it light and crunchy or overnight  if you like it rich with flavor.