chris-eathealthy

Pages

  • Home
  • Wet Markets
  • Hong Kong-Style Milk Tea
  • Stories
  • Flowers
  • Fruits, Plants & Fungi
  • Bread
  • Local Ingredients
  • Local Vegetables
  • About my blog

Thursday, April 7, 2011

Dried foods 3 (menu 2)

Fermented bean paste, dauh-báan-jeung

Solid bean curd / Ngaahng dauh-fuh

Posted by christine cappio at 9:52 AM
Email ThisBlogThis!Share to XShare to FacebookShare to Pinterest
Labels: bean paste, dried foods, tofu

No comments:

Post a Comment

Newer Post Older Post Home
Subscribe to: Post Comments (Atom)

About me

christine cappio
View my complete profile

Blog Archive

  • ►  2014 (2)
    • ►  February (1)
    • ►  January (1)
  • ►  2013 (24)
    • ►  December (1)
    • ►  September (2)
    • ►  June (1)
    • ►  May (4)
    • ►  April (4)
    • ►  March (4)
    • ►  February (4)
    • ►  January (4)
  • ►  2012 (47)
    • ►  December (1)
    • ►  November (3)
    • ►  October (4)
    • ►  September (5)
    • ►  August (5)
    • ►  July (3)
    • ►  June (5)
    • ►  May (3)
    • ►  April (4)
    • ►  March (5)
    • ►  February (5)
    • ►  January (4)
  • ▼  2011 (66)
    • ►  December (4)
    • ►  November (3)
    • ►  October (4)
    • ►  September (6)
    • ►  August (6)
    • ►  July (5)
    • ►  June (9)
    • ►  May (7)
    • ▼  April (10)
      • My 1st article in CABLE PLUS
      • Vegetarian Chicken & Cucumber Salad
      • Roselle Jam
      • Glossary - Chinese Ingredients - II
      • Glossary - Chinese Ingredients - I
      • About my menus
      • Beetroot Soup
      • Dried foods 3 (menu 2)
      • Phuket - Raw Foods
      • Phuket
    • ►  March (9)
    • ►  February (3)

Search This Blog

Followers

My Blog List

  • Chocolate & Zucchini
    Yogurt Cake Recipe - Buy Clotilde's latest book, The French Market Cookbook! Gâteau au yaourt Maxence is a big advocate of the adage “if it ain’t broke don’t fix it”. In othe...
    5 years ago
  • e*ting the world
    Best Things I Ate in 2019 - *Grilled sea cucumber, Yue Hai Hui, Shenzhen* Hello, welcome. Why are you here? We've long since established that I no longer blog. I just pass through o...
    6 years ago
  • Out to Lunch
    Rice cakes with yellow chives and mushrooms - One of the glories of East Chinese cooking is its artistry with rice, particularly sticky rice. In other parts of the country these grains are turned in...
    6 years ago
  • Lucy's Kitchen Notebook
    Poulet de Bresse à la Crème - *Poultry in France is a subject with seemingly endless variety.* On any given day, strolling through the market stalls, we see a typical *volailler* pres...
    6 years ago
  • Gregoire Michaud
    Progetto VIRGO - Franco visited me with a few bags of flour, without labeling, explaining to me that it was flour from Progetto Virgo, from the University of Bologna. It wa...
    10 years ago
  • Cooking with Books
    Chai Spiced Chocolate Walnuts - WARNING: These are addictive. Like, you have to hid them from yourself or you'll eat them all and use the excuse "Oh, it's just nuts and chocolate! Both...
    13 years ago
  • The Daily Palette
    -
  • Sunshine & Smile
    -

Popular Posts

  • Pork Snout Poached in Chinese Marinade
  • Malabar spinach 蠶菜 / Slippery veggie 潺菜
  • Preserved Kumquats - Drink To Relieve A Sore Throat
  • Chinese box thorn / Chinese wolfberry soup
  • Dracontomelon – yàhn-mihn - 仁稔
  • Dragon Fruit Cereus Flower Soup
All writing and photography are copyright of chris-eathealthy. Simple theme. Powered by Blogger.