DULP POCK
Does anyone know where this term originates from? Does anyone know what it means? It's deep fried tofu, and it comes in blocks. These soft and squishy sponges of awesomeness makes great additions to noodles and many Asian dishes.
Here is how I use my DULP POCK..........with ramen.
Ok, here is what we have:
- Eggs
- DULP POCK (YEEEAH)
- Bok-choi
- Ramen
- Soup Paste (here I use Knorr chicken stock or seafood + some random thai soup base)
- Satay (Optionally Awesome)
- Fish/Beef balls
- Onions
Cooking this baby is really easy. Just steam the veggies till they get a bit soft (usually 10 min. for me) and then you cut the fried tofu in half (I cut in diagonals to make triangle halves).
Boil the egg and the fish balls until the balls float above water. Peel the shell of the egg and put it to the side, unless you eat your eggs with the shell, that's fine by me too. Don't forget to boil the ramen noodles for 2.5 minutes.
Make the soup base....which includes 2-3 teaspoons of the soup base + boiling water. Dump all the food together + soup into your bowl...enjoy the meal!
Chicken / Seafood stock with Satay. This was too spicy so I tried something different (See below).
Big difference right!??!?!?!? I put the satay to the side (sort-of) so it doesn't mix with the soup. This ramen was really filling and tasted reeeeally good.
What can YOU do with your
DULP POCK???
this is my new favorite word of the day.
PS: Thank you Jason for driving me to the only asian grocery mart avaiable in Waterloo (actually in Kitchener). I can promise you dulp pock and ramen has found a new home inside of my stomach...which is subletting with another roommate called hydrochloric acid.
PEACE.
