Friday, September 7, 2007

Fermented Bean Curd ("Foo Yue")

Maybe I should have taken a picture of the inside, but you would have seen small rectangular chunks of clay-like substance that smelled quite pungently, to use a genteel turn of phrase. The infamous "brown sauce" from Markus' culinary adventures, this may or may not be called "Fermented Bean Curd" on the label. I prefer to use this spicy "Chili" variety.


Chicken Baked in Preserved Bean Curd

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