Originally Posted by
Visconti
Actually, that sounds like a really good combination! I'm sure I've had something very similar in HK (assume you meant "foo yur"), and haven't it in over 10 years. Participating on this thread has me lamenting even more HK's current closure to the West.
Do you mean "foo yee"? (I've got to figure out how FlyerEC posts photos.... I keep getting that stupid lines error... ) mandarin furu or Hokkien taolu
https://thewoksoflife.com/fermented-bean-curd/
If that's what you're thinking, then yes, that's what I used. You should be able to get some at any asian supermarkets. I usually keep a bottle on hand in case I'm feeling sick. I know in Singapore and Malaysia back in the olden days, some people would take a little bit and spread it on bread (I wouldn't recommend it but if it works for you, go for it)
Originally Posted by
Visconti
Perhaps I have less refined palates, but I find the $4.99 Costco chicken better than Whole Food's $10 organic ones that everyone around me keeps insisting is better. Anyway, when it comes to food, my philosophy, at times, is "have ranch, will eat"!
For dinner, I'm thinking of getting the Chinese roasted fatty pork with (siu yook) crispy skin, and dipped in oyster sauce mixed with granulated pepper.
I haven't had siu yuk in a while... Might pick some up later. Never had it with oyster sauce though. Here they usually use hoisin or a similar sweet sauce.