Comments on: Long Beans With Fermented Bean Curd

By: chow

chow — Tue, 03 Nov 2009 04:24:06 +0000

Raymond – I’ll have to keep an eye out for that brand and give it a try. Thanks!

By: Raymond

Raymond — Sun, 01 Nov 2009 15:27:26 +0000

Thanks for this recipe. I love the taste of fermented beancurd. My favorite brand is from Hongkong “Liu Ma Kee”

By: ISO 9001

ISO 9001 — Tue, 24 Mar 2009 03:37:34 +0000

Nice article and i feed your posting

By: chow

chow — Sun, 16 Nov 2008 16:16:21 +0000

Li – I like it in rice soup too!

Francine – Thanks! Broccoli is a great idea, I haven’t tried that yet. Amazing stuff, it’s pretty much good on most green colored vegetables.

By: Francine

Francine — Thu, 13 Nov 2008 20:34:24 +0000

Foo Yee (what we always called it) is wonderful on green beans with olive oil and sauteed garlic. We also use it on broccoli. I just mash some in the sautee pan along with the vegetable and give it all a quick stir. Very delicious! Thanks for the photo of those green beans, they look great.

By: Li

Li — Mon, 15 Sep 2008 05:04:36 +0000

Fermented Tofu is my fav when combined with rice soup that I make… just so delicious I can eat a whole bunch at once :)

By: chow

chow — Sat, 06 Sep 2008 22:30:19 +0000

Lisa – Thanks, I’m always learning new things on your blog! :-)

noobcook – Thanks!

Anni – The nice thing abut most stuff at the Asian grocery store is that it’s not very expensive to try out new things.

Yup, 1 or 2 cubes is all it takes. Hope you get to try it sometime.

By: Anni

Anni — Fri, 05 Sep 2008 07:05:24 +0000

I’ve been fiddling with these jars in our Asian grocery a few times, but never quite dared to buy one. Now I know better, thanks so much for posting this!

It’s also very useful to know that it’s supposed to be used in small quantities like a flavoring agent, not as a main ingredient… Oh I’m sure we will love this, I’ll have to try and find some long beans today!