Best Sook Mei Faan Cantonese Creamed Corn With Tofu And 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:

• 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.