Susan Jung’s fried spare ribs with fermented beancurd. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee Susan Jung’s fried spare ribs with fermented beancurd. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee
Susan Jung’s fried spare ribs with fermented beancurd. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee

Two recipes using ‘Chinese cheese’, or fermented bean curd – a funky addition to sweet and savoury dishes

  • Bean curd that has been fermented in a rice wine brine is a far cry in both texture and flavour from fresh tofu
  • Naam yu or fu yu add a mild funkiness to fried spare ribs and, more unusually, French toast with sugar

Topic |   Susan Jung's recipes
Susan Jung’s fried spare ribs with fermented beancurd. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee Susan Jung’s fried spare ribs with fermented beancurd. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee
Susan Jung’s fried spare ribs with fermented beancurd. Photography: SCMP / Jonathan Wong. Styling: Nellie Ming Lee
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