Frying the Fu Chuk Fish Paste Squares
When you think of beancurd or tofu, it’s really not very exciting at all. But what about crispy beancurd skin stuffed with savoury fish? Doesn’t that sounds so much more appetising? Crunchy on the outside and warm and chewy on the inside, this dish, known as Fu Chuk, is yum! Added to a Chinese style clear soup or eaten as a snack dipped in a sweet and spicy sauce takes it up an extra notch.
Asian Comfort Food
Deep fried beancurd skin stuffed with fish paste is commonly found in Chinese soups, yong tau foo or in dim sum eaten on it’s own with sauce. It is delicious! We would even say that it’s a Malaysian or Asian version of comfort food.
While it is easily found in many restaurants and stalls in Malaysia, there’s nothing like making it fresh at home. You’ll be able to eat it piping hot and extra crispy! Best news of all is that making these crispy stuffed and fried beancurd munchies is not difficult at all.
Crispy Stuffed Fu Chuk
We were lucky enough to have guest home cook Susan Chan make time for us to share her recipe family recipe. While you certainly can go that extra mile and make the fish paste from scratch, this recipe uses ready made fish paste. They are available in many supermarkets and wet markets here in Malaysia.
Just part of the ingredients needed to make Fried Fu Chuk Fish Paste!
2 pieces of Fu Chuk or Bean Curd sheets – the hard type
1 fist full of Fatt Choy or Black Moss
300g of Fish Paste
1/2 tsp Salt
1/2 tsp Pepper
1 cup of refined cooking oil
1 stalk of spring onions – finely chopped
In a bowl, combine fish paste, chopped spring onions, fatt choy, salt and pepper. Mix thoroughly with a silicone spatula or spoon.
Gently pat the pieces of fu chuk with cloth that’s only slightly damp to remove all traces of dust that it may have from your local morning market stall.
Unfold the fu chuk on a clean dry surface and spread the mix evenly onto half of the fu chuk sheet. Once complete, fold the other half over and pat it down.
Cut the fu chuk that’s now filled with fish mixed paste into small squares.http://www.butterkicap.com/wp-content/uploads/2018/02/Susan-Chan-x-Butterkicap-Fu-Chuk-Fish-Paste-Squares-1.mp4
In a wok full of hot oil, place the small fu chuk squares in the oil piece by piece and deep fry until it is golden brown and crispy.
Once it is fried, use a stainless steel food tong to pick up the fried pieces and place it on a napkin that is on top of a flat plate. This is so that the paper napkin can help absorb the oil.
Eat in soup or on it’s own with a spicy dipping sauce.
Many Ways to Enjoy Fu Chuk
Enjoy the stuffed fu chuk with a dipping sauce. A Malaysian Chinese style dipping sauce varies from basic soya sauce with ginger and sugar to also adding in hoisin sauce, chili oil or grated ginger. We like to keep it simple with a kick of sambal. Here’s a Butterkicap quick dipping recipe:
1/3 cup soy sauce
1 tbsp basic sambal sauce
1 tsp sesame oil (optional)
Depending on if your sambal is already sweetened or not, you can add sugar to your taste (optional)
If you want to try the stuffed fu chuk in a traditional Chinese soup, you can check out Susan Chan’s recipe for a Soup Named Good Fortune. Isn’t that a great name!
Let us know how it turns out by tagging us on Social Media and using the hashtag – #Butterkicap.
The post Stuffed Fu Chuk: Crispy Beancurd Skin with Savoury Fish appeared first on Butterkicap. [...]
Mango turmeric smoothie – nutritious and delicious!
Have you heard of golden milk? It’s an incredibly healing drink used in Ayurvedic medicine for hundreds and hundreds of years. Made with turmeric and coconut milk, golden milk contains properties to help reduce inflammation, fight bloating and digestive problems, gives you better sleep and even aid in weight loss. However, many Malaysians may find it a little bit odd to have a drink made from santan and kunyit, preferring instead to keep these two ingredients strictly for their curries and masak lemak. But there’s no denying the health benefits of turmeric, so we’ve put together a mango turmeric smoothie recipe that will hopefully convince you to add a little bit more of this incredible spice into your diets.
The x factor
It’s all about the turmeric in this drink, and if you’re still feeling hesitant, let us share with you why it’s more than just a spice to marinate your ikan goreng with. Turmeric is a common ingredient in Malaysian cooking, whether used fresh or in dried powder form. Often it’s there for flavour and colouring, but did you know that this humble spice has some amazing health benefits? Turmeric is a natural pain reliever with great anti-inflammatory properties especially beneficial for those with arthritis. The antioxidants in turmeric can help improve liver function, aid in digestion and has positive effects in the treatment of certain types of cancer including prostate and pancreatic cancer.
You shouldn’t, however, go overboard with consuming turmeric. Despite being a great digestive aid, eating too much can cause the opposite and upset your stomach instead. Turmeric may also thin your blood, something to consider if you’re already on blood-thinners or have pre-existing conditions requiring you to stay away from blood-thinners.
While turmeric brings a savoury touch to this smoothie, mango and honey brings the sweetness. Besides being delicious, mangoes are also pretty healthy for you. Rich in antioxidants, mangoes have properties that can help our bodies protect itself against certain types of cancer. The high levels of vitamin C in mangoes are also great for controlling cholesterol levels while strengthening your immune system, while the high iron content is great for anaemics! Mangoes are also good for the eyesight and will also help prevent heatstroke as eating it cools you down instantly.
Raw organic 100% honey has lots of antioxidants as well as antifungal and antibacterial properties. Honey can also soothe a sore throat, and help with digestive issues. Diabetics should consume honey with caution though, as it still contains a significant amount of sugar.
That other rhizome
We’ve talked about turmeric, but ginger is also not without its own power-packed health benefits. Another popular ingredient in Malaysian cuisine, ginger has a lot of medicinal properties and has always been part of the history of traditional medicine. Besides being anti-inflammatory and full of antioxidants, ginger can treat nausea as well as morning sickness. It helps reduce muscle aches, lowers blood sugar and cholesterol levels, treat indigestion and can even help reduce menstrual pain. Ginger also contains properties that may help prevent cancer and can even help improve brain function while protecting against age-related damage to the brain. Fresh ginger is also great at fighting infections while inhibiting the growth of many types of bacteria, making it a popular remedy for the common cold.
Finally, on the dairy front, we have plain natural yogurt and milk. Filled with nutrients such as calcium, B vitamins, phosphorous, magnesium and potassium, yogurt can help maintain your blood pressure and metabolism levels while improving bone health. It is packed full of protein, while those containing probiotics can help your digestive system. Yogurt may also strengthen your immune system, protect against osteoporosis, benefit the health of your heart and, if you’re looking to lose weight, also helps you feel full longer. Milk is a great source of calcium and vitamin D, which helps in the prevention of osteoporosis. Vitamin D also produces serotonin, which lifts the mood, can reduce chronic fatigue and reduce the effects of PMS.
Sounds like our mango turmeric smoothie is a great way to help keep you full while giving your body a dose of much needed goodness. Let’s go make some, shall we?
140g (1 cup) ripe mango
80g natural yogurt
240ml (1 cup) milk
5g (1/2”) ginger
½ tsp turmeric powder
13g (1/2 tbsp) honey
¼ tsp sea salt
1/8 tsp (pinch) chili flakes, optional
Making mango turmeric smoothie
Add all ingredients into a blender and blend until smooth.
Add all ingredients
Serve while the mango turmeric smoothie is still cold.
For a little kick, add a pinch of chili flakes over the top of your smoothie.
Keep your mango in the fridge for a cooler drink. Optionally, use frozen mango for an extra cold factor.
Get all your ingredients ready before bringing out your mango, yogurt and milk or they will warm up and your smoothie won’t be as delicious.
Temperature is key to making delicious smoothies – you want it cold! If you can’t get your ingredients cold enough, add a little bit of ice during the blending process. Don’t add too much or it will water down your smoothie. Alternatively, serve your smoothie in a cup or glass filled with ice to keep it cool.
Different types of mango vary in sweetness. Adjust the amount of honey as needed.
The little bit of sea salt makes this drink really delicious. Don’t skip out on it.
A high-powered blender will make the process of blending your mango tofu lassi faster, ensuring it remains cold once the blending process is complete. However, not everyone can afford to fork out a pretty penny for one those blenders. We used the Philips ProBlend 5, which crushes ice faster than your us [...]