Instagram Post 3/23/2020
👨🍳 Cooking in the Time of COVID 👨🍳
A few days ago, I posted about New Kam Man, 200 Canal St in Manhattan, a Chinatown market that’s been open during the COVID-19 crisis and deserves our support. I highlighted a couple of bean curd skin snacks (they have top-notch barbecue and roast meat options too) and I spotted another that I was less familiar with, so of course, I bought it. The label read “Stewed Gluten Kao-Fu 5 Spices”.
(Click on any image to view it in high resolution.)
Hong Shao Kao Fu is an appetizing Shanghainese dish made from wheat gluten (kao fu), dried mushrooms, wood ears, dried lily buds, and peanuts that’s served cold and is so good that it’s something I make at home. Now, although the kao fu I buy in Chinese markets looks a little like whole wheat bread, this product was different. But I thought it might be fun to experiment with using it in place of my usual kao fu – even though it’s not an orthodox usage – so I modified my recipe and here’s how it turned out. It’s rather different from the original but pretty tasty if I say so myself. And yes, my vegetarian friends, it’s perfect for you too.
This is NKM’s “Stewed Gluten Kao-Fu 5 Spices” in slices, straight out of its container, before I started messing around with it. Since we’re very much in the throes of coping with COVID-19, you’ll be seeing more “Cooking in the Time of COVID” posts from me. Hope that’s okay. 😉
And a reminder: you can stay current with which Manhattan Chinatown restaurants are doing take out and deliveries during the COVID-19 crisis here. Please give them your support.
🥡 #keepcalmandcarryout #supportchinatown #supportsmallbusinesses
Stay safe and be well. It’ll be a long row to hoe, but we’ll get through this together.