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.
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Murphy 123
[email protected]I can't wait to try this recipe!
Angelo
[email protected]This is a great recipe for a casual dinner party.
Smokey Gunja
[email protected]I'm going to try making this dish with different vegetables next time.
yasheka james
[email protected]This dish is a great way to get your kids to eat their vegetables.
Noah Willis
[email protected]I've never had Cantonese creamed corn before, but I'm glad I tried this recipe.
MUGHAL UBAID ULLAH
[email protected]This dish was a hit at my potluck party.
Beneva Charley
[email protected]I'm definitely going to be making this dish again!
Jose Lopez
[email protected]This is a really versatile dish. You can add or remove ingredients to suit your own taste.
Zuhaib Alam
[email protected]I added some chopped green onions and red bell pepper to this dish and it was even better!
Md Robi chy
[email protected]This dish is a great way to use up leftover rice.
Michael Mwalukasa
[email protected]I'm not a big fan of tofu, but I actually really enjoyed it in this dish.
Md Anando anando
[email protected]The creamed corn was a bit too sweet for my taste, but overall this dish was very good.
CHRIST CENTERED TV
[email protected]This is a great recipe for a quick and easy weeknight meal.
Mr Somrat
[email protected]I made this dish for my family and they loved it! It was easy to make and very affordable.
Tsekaa Enoch
[email protected]This dish was absolutely delicious! The creamed corn was perfectly creamy and flavorful, and the tofu and rice added a great texture.