This is a Japanese dish that serve either as a side dish or appetizer, quite popular in most Japanese restaurant in Singapore. The recipe come from my friend MJ.
Ingredients (Serves 6 – 8)
- 2 century eggs with eggs separated from yolk
- 2 mud crabs, steamed, extract the meat (or 150 grams of canned crab meat)
- 2x 300g silken tofu
- 5 tablespoons of choya
- 1 tablespoon sugar varied to taste
- 100 ml warm water
- 1/2 tablespoons extra virgin olive oil
Instructions
- Preparing the sauce;
- Blend 2 century egg yolks, 1.5 century egg ‘whites’, choya, sugar, oil & water till smooth.
- Set aside to cool
- Traditional Plating;
- Dice the remaining century egg ‘whites’ into small pieces
- Cut Silken Tofu into 4 blocks each. Set on individual platters
- Take 2 tablespoons of the century egg sauce & ladle them gently onto tofu
- Top the tofu with 2 – 3 teaspoons full of crab meat
- Garnish the crab meat with the pieces of century egg ‘whites’
- Cocktail Layering;
- Dice the remaining century egg ‘whites’ into small pieces
- Take 2 – 3 tablespoons of tofu, placing it in a clear glass cup
- Ladle 1 tablespoon of sauce onto tofu
- Take another 2 -3 tablespoons of tofu, carefully layering it on top of the sauce
- Layer another tablespoon of sauce
- Top with 2 – 3 teaspoons of crab meat
- Garnish with pieces of century egg ‘whites’