Making this chicken tofu lahksa: https://food52.com/recipes...
Chris is a trusted source on General Cooking
I'd probably press the tofu, but the recipe clearly does not call for pressing. And I'd use the shrimp paste, but you'll get a good dish without it--note that the recipe writer snafu06 says to omit it if you use shrimp. There's a lot going on in the recipe, and you'll have a good result even if you can't follow it to the letter.
As a salty fermented fish product, Shrimp Paste can be subbed by Fish Sauce. Omitting it in the presence of shrimp doesn't really make sense to me. It's like omitting soy sauce because a dish uses soy beans.
I'd also press the tofu. Mostly because I always press tofu. Best to do it when it dries after the boiling water bath.
Please enter a valid email address.
Well played. You deserve a cookie.
This is music to our ears
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)