No cuisine is a monolith, and that seems especially true in the case of Cantonese cooking across Los Angeles right now. The audience for the San Gabriel Valley’s grand 20th century banquet halls wanes while cha chaan teng, a genre of restaurant derived from Hong Kong’s diner-like teahouses, thrives at places like Henry’s Cuisine in Alhambra. At least one of …
Ingredients: 1 block Firm Tofu 3 pcs Salted Egg Yolk : 1 pcs Egg 1/2 Tbsp Toasted White Sesame 1/2 Tbsp Toasted Black Sesame 30g Unsalted Butter 50g Corn Starch 400ml Cooking Oil 1/4 tsp Salt 1/4 tsp Light Brown Sugar Instructions: 1. Coat the tofu cubes with a thin layer of egg wash and then coat with corn starch. …
