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Bean Curd Sheets
July 16th, 2007
Bean Curd Sheets have many uses. They are available in Asian food stores, but when we get time, we like to make our own.
The sheets can be used immediately or dried for use later.
***
Above, an Amuse Bouche of Mussel with Yuzu Marinated Vegetables. Mussels are great either warm or cold, as long as they are not overcooked, otherwise they become chewy.
Vietnamese Style Crepes with pork and Mushroom. These fresh Crepes are made with Rice Flour over a steamer and served cold. The Crepes go well with Sweet Chilli Sauce and Crushed Peanuts.
A mini version of one of our signature dishes, Larb Tartare, a cross between a Raw Beef Larb and a Steak Tartare. A Quail Egg Yolk is hidden in the centre.
Our version of the classic Chinese Lunch Bun. The soft Bun is filled with Red Pork. Our version is smaller the the usual sized Buns found in Chinese Bakeries.
Talking about Bakeries, below are some Chorizo and Lao Sausage Filled Rolls.
A kind of Spanish-Lao dish… 
July 18th, 2007 at 4:41 am
So you DO bake! Have you gotten a good lao/vietnamese baguette recipe yet?
July 23rd, 2007 at 12:08 am
Hi Elgin,
We bake sometimes, normally when preparing Euro Foods, but at times we also make Asian bakery.
At the moment we dont have a recipe for the Baguette that you are looking for, but are you looking for the actaul Bread Recipe? or the Fillings?
We will all be taking our holidays back home soon, and if we find the recipe out, we will be sure to post it here.
September 3rd, 2007 at 12:53 pm
i would also like to make my own bean curd sheet. can you please provide the recipe.
many thanks.
September 9th, 2007 at 3:36 pm
Hola Malou,
We used 2 kilos of Dried Soy Beans, washed them in two changes of water, then covered them with water for 12 hours (making sure that the water was 6 inches over the beans). After 12 hours the beans would have soaked up all the water and be swollen.
We then blitzed them in a machine, adding some more water to help the process along.
We placed everything in a large pan and let it settle, before slowly heating it. You will see that the Bean pulp will fall to the bottom, and all the liquid will rise, this is when we seperate the pulp from the liquid, we do it because we dont want the pulp burning at the bottom of the pan.
On a gentle heat, a skin will form on the surface, when you can see that it is thick enough to lift out with a long chopstick, it is ready to be removed, another skin will form in a few moments in its place, and so forth.
Hope that helps!.