Best 2 Sook Mei Faan Cantonese Creamed Corn With Tofu And Rice Recipes
**Sook Mei Faan: A Cantonese Delight of Creamed Corn, Tofu, and Rice**
Sook mei faan, a traditional Cantonese dish, is a delectable combination of creamed corn, tofu, and rice. Its name, which translates to "beautiful rice," accurately reflects its vibrant yellow hue and the harmonious blend of flavors and textures. It is a classic comfort food, often served at dim sum restaurants or as a side dish during family meals. This versatile dish can be prepared in various ways, each offering a unique twist on the original. From the classic Cantonese-style sook mei faan to creative variations that incorporate different ingredients and flavors, there's a recipe to satisfy every palate. In this article, we present a collection of sook mei faan recipes that showcase the diversity and deliciousness of this beloved dish.
CANTONESE-STYLE CREAMED CORN WITH TOFU OVER BLACK RICE
Inspired by a classic Cantonese dish, this has plenty of flavor, and is served over Black rice, for a whole grain boost!
Provided by Robin Asbell
Categories Main Course
Number Of Ingredients 13
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)
Hetty McKinnon - https://cooking.nytimes.com/recipes/1021337-sook-mei-faan-cantonese-creamed-corn-with-tofu-and-rice
Provided by Melanie Thewlis
Categories Lunch
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts :
Tips:
- Use fresh corn: Fresh corn on the cob is best for this recipe, but you can also use frozen or canned corn if necessary.
- Don't overcook the corn: The corn should be cooked until it is tender but still has a slight crunch.
- Use a good quality tofu: Firm or extra-firm tofu works best for this recipe. Make sure to press the tofu before using to remove excess water.
- Don't be afraid to add your own vegetables: This recipe is a great way to use up leftover vegetables. Try adding some chopped carrots, celery, or bell peppers.
- Serve with your favorite sides: This dish can be served with rice, noodles, or bread.
Conclusion:
Sook mei faan is a delicious and easy-to-make Cantonese dish that is perfect for a quick and easy meal. The combination of sweet corn, savory tofu, and creamy sauce is sure to please everyone at the table. So next time you're looking for a new recipe to try, give sook mei faan a try!
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