Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Mock Ham

Meat - Pig - -

INGREDIENTS

225 g / 1/2 lb dried bean milk sheets (aka tofu skins)
200 ml / 3/4 cup water
4 T soy sauce
1 T cider vinegar or wine vinegar
1 t raw cane sugar
1 T sesame oil

METHOD

Break the sheets into small pieces.

Combine the water, soy sauce, vinegar and sugar in a large saucepan. Add the bean milk sheets and turn them into the sauce. Bring to the boil, then lower the heat and simmer for about 20 minutes until the sauce has been absorbed. Add the sesame oil.

Turn out on to a large piece of muslin and roll up the cloth into a sausage shape. Tie it up securely with lots of string. Steam it over hot water for 2 hours.

Remove from the heat and leave it to cool then chill it thoroughly before unwrapping and slicing it.

posted by Mr Falafel

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[Reply] - [link] - Question about Consistency - [rizo] - 2009/04/14 - 22:57

How would you describe the general consistency of this when it's finished steaming? The reason why I ask is that it sounds like it may produce a similar food like one at a Chinese vegetarian restaurant I used to go to in Houston. (They have a 'fish' dish that uses bean curd sheets that is then wrapped in seaweed. It comes broiled or fried, mmmmm.)

I tried it over the weekend, but I used the dried bean curd that comes in rolls (bundles) not the flat sheets. I forgot that I had frozen sheets in the fridge :(. But, I think the end result was pretty good in terms of how it soaked up the liquid and steamed together. It still had a slightly overpowering taste of dried bean curd, but I think that was from using the bundles that weren't completely broken up.

Next week I'll try the frozen sheets and report on how it turns out.

But, Mr. F, what's the general consistency supposed to be like? and how do you serve it when it's finished steaming? Do you use a sauce, or fry it? When you make it again, will you post pics?

Thanks in advance! --rizo