Best 3 Sook Mei Faan Cantonese Creamed Corn With Tofu And Rice Recipes
Sook mei faan, or Cantonese creamed corn with tofu and rice, is a classic Cantonese dish made with simple ingredients and packed with flavor. This comforting and savory dish is a favorite among Cantonese families and a staple in many Cantonese restaurants. The combination of tender tofu, sweet corn, and fluffy rice, all brought together by a rich and creamy sauce, creates a harmonious and delightful dish that is sure to satisfy. Whether you're a beginner in the kitchen or a seasoned home cook, this comprehensive guide will walk you through the steps to prepare this delectable dish in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)
Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous in Hong Kong. There are many variations of sook mei faan, or corn rice. Some include chunks of pork or chicken, while another rendition has the creamy corn ladled over fried fish fillets. While this dish is traditionally made with canned creamed corn, this vegan version uses fresh corn, which offers a well-rounded sweetness that still feels bright, and is served over cold silken tofu, offering a pleasing contrast in texture and temperature.
Provided by Hetty McKinnon
Categories weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
- Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
- Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white 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 4 slices 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 :
CORN & TOFU SOUP (CHINESE STYLE)
Make and share this Corn & Tofu Soup (Chinese style) recipe from Food.com.
Provided by vikkie
Categories Soy/Tofu
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- mix the cream corn, tofu and water together and bring to a boil, stir constantly simmer under low heat, add the egg and stir briefly.
- if you want a thicker soup, stir in some cornflour paste (1/2 tablespoon of corn flour mixed with 2 tablespoons of cold water).
- stir constantly and simmer under low heat for 1 minute.
Tips for Making Sook Mei Faan:
- Use glutinous rice for a sticky texture.
- Soak the rice for at least 30 minutes before cooking.
- Rinse the rice thoroughly after soaking.
- Use a steamer basket to cook the rice.
- Add a little oil to the corn kernels to prevent them from sticking to the pan.
- Use low heat when cooking the corn and tofu.
- Stir the mixture frequently to prevent it from burning.
- Season the mixture to taste with salt, pepper, and soy sauce.
- Garnish the sook mei faan with chopped green onions.
Conclusion:
Sook mei faan is a delicious and easy-to-make Cantonese dish. It is a great way to use up leftover rice and vegetables. This dish is also a good source of protein and carbohydrates. Sook mei faan can be served as a main course or a side dish. It is also a popular dish to serve at potlucks and parties. If you are looking for a new and exciting way to cook with rice, be sure to try sook mei faan.
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