at hubby's mum's place, we often have steamed salmon and tofu, arranged in alternate slices. i've always wanted to try that!! so with a small piece of barramundi, a packet of tofu and one small bitter melon, i cut each of them into similar slices, blanched the bitter melon pieces, then arranged them into alternate patterns on a plate.
like so:
the only challenge is - how on earth can you have the same number of pieces of every ingredient?!?! i had to sneak a piece here and there, but still ended up with a lot of bitter melon leftover.
-Steamed barramundi tofu + bitter melon with garlic + black bean sauce-
with the remaining tofu, i made a tofu and century old egg cold dish. simply stack some big squares of tofu and scatter with some century old egg wedges, then pour over sauce with soy, vinegar, sugar, grated garlic, sesame oil and a few drops of chilli oil. one thing i noticed from the grated garlic. if you leave it in the sauce for a while, it will actually make the sauce sticky. a bit like the stickiness you see with japanese natto!! and make sure the tofu is COLD~!
-Cold tofu + century old egg with soy vinegar chilli sauce-
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