Sunday, May 10, 2009
Cong Bee Gee
I think this stew is replacing soon-doo-boo stew as my favorite. But if I thought soon-doo-boo had a unappealing translation (raw soy bean curd stew, or unformed tofu stew), then this stew has a downright awful translation: soy bean curd refuse stew! The "refuse" is defined as the "edible residue left after the production of bean curd".
The texture (and the taste somewhat) reminds me of grits, although with various items mixed in - kimchi, small pieces of pork, and who knows what else. In fact, I remember being served a spicy grits dish back in the USA one time, I think it was a bowl of grits covered with spicy shrimp and/or wings? As for me, I'll keep enjoying soy beans, in both curd form and curd refuse form.