Lucas Sin Makes Almond Tofu With Poached Apricots & Black Sesame | Food52 + Lexus
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- Опубліковано 14 лис 2022
- In this recipe video, chef Lucas Sin makes a silky tofu-based dessert, topped with sweet-yet-nutty sauces (almond and black sesame, to be exact) as an homage to the groundbreaking work of Chinese chefs who paved the way for him. This video is shared in partnership with Lexus. GET THE RECIPE ►► f52.co/3GhZCso
Almond Tofu With Poached Apricots & Black Sesame
Prep time: 3 hours 20 minutes
Cook time: 10 minutes
Ingredients
For the almond milk:
1/2 cup Southern Chinese almonds (sometimes called apricot kernels), rinsed
1/2 cup almonds (or slivered almonds), blanched and peeled
3 cups water
For the almond tofu:
1 cup almond milk (from recipe above)
1/2 cup heavy cream
1 teaspoon powdered gelatin, bloomed in 2 tablespoons water for 3 to 5 minutes
3 tablespoons granulated sugar
Pinch kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the almond sauce:
1 cup almond milk (from recipe above)
2 tablespoons osmanthus syrup (or apricot jam)
For the black sesame sauce:
1 tablespoon glutinous rice, soaked overnight in a few inches of water in the fridge
1/4 cup black sesame seeds, toasted (add a few white sesame seeds so you can easily tell when the black sesame seeds are toasted)
2 cups water
3 tablespoons honey
For the poached apricots:
8 dried apricots
1 cup dry white wine
3 tablespoons granulated sugar
Pinch kosher salt
2 long strips lemon zest
To finish:
Yellow/orange edible flowers (optional)
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“It’s not to sweet” definitely means it’s a perfect dessert !
Indeed🌸🍰
#SaveSoil #ConsciousPlanet
Lucas Sin legit always teaches me something new. The pinch of white sesame seeds mixed with the black sesame seeds when toasting is genius!
Lucas, your videos are always soo good. You have a thought provoking and gentle way of conveying your deep knowledge and passion for Chinese cuisine to a western audience. I am more than impressed. It is clear that you put great care and thought into all your recipes, standing on the shoulders of giants. Much love from Australia. Thank you Food52 for composing these videos so expertly.
Lucas is so chill, I wish he had his own show
i would immediately buy any cookbook he writes. i don't eat meat so i probably couldn't make half the recipes, but just learning about the history of food is enough for me
Lucas Sin is always great, but really though, shout out to the folks behind the video production at Food52. The lighting is always great, colour is always on point. I think they're consistently putting out some of the best looking food videos on youtube.
I don’t know whether I’m hungry for the food or Lucas Sin 🤤
Its both for me...hes so sexy
Why not both.
For real!
Is it a Sin?
I think he's married though so you gotta stick with the food ;)
lucas is so good at explaining things in the most concise way possible. a lot of chefs i have to watch at 1.5 or 2x speed because they tend to ramble or forget what they already said.
I've never heard of Lucas Sin before nor do I enjoy cooking, just ran across this video. However, I must say, listening to him is so relaxing. His energy is very calming and I could listen to him talk all day.
plus he's eye-candy
Beautiful homage to Cecilia Chang and the complexities of food culture she shared with San Franciscans and the world. Your passion is still right on the surface of your presentation. Thank you.
i have feelings for this man
Thanks Lucas for making this and all your videos. Your passion for authentic Chinese cooking is apparent in every episode and, well, as a an old dude, gives me a lot of hope for the future of chefs in your generation.
Thank you Lucas for showing us that trick with toasting a few white sesame seeds in with the black sesame as a colour indicator. That was very cool!
is it weird that i dont even care what the food is i just like listening to Lucas talk
For those of you wondering where to buy apricot kernels, you can find them in most Chinese supermarkets in the herbal or soup aisle. There definitely *are* concerns about the cyanide content similar to other fruit stones/seeds -- like apples! -- but I've eaten them my entire life in Chinese soups with zero issues. Just cook them thoroughly and limit consumption.
In Canada specifically, apricot kernels have a maximum extractible cyanide level too. Not sure about the US.
Thanks for the info! ❤
I clicked immediately when I saw Lucas Sin! Looks like a great recipe, and I love learning about the history and theory behind it.
Lucas Sin is the most informative Chef on the world stage. He's articulate, passionate and he's eye-candy 💓💓
I'm gooped and gagged by the sheer beauty elegance talent and insight behind this desert. It's nostalgic and futuristic at the same time.
your voice and knowledge belongs on a podcast! would love to listen to more in-depth talks about your passion for food
I ❤ that Lucas honors his heritage and brings these fabulous, celebrated dishes to the western world. BTW, it’s okay to tear up….so much respect
Almond tofu is culinary elegance. Lucas could not restrain a smile while he tasted it for the world.
Since you are interested in food:
It is said that by 2045 we would be producing 40% less food than what we are producing right now and our population would be over 9.3billion people. #nosoilnofood
Let's act now #SaveSoil
I thought it's important to share
#SaveSoil #ConsciousPlanet #Mentsükatalajt #Tudatosbolygó
Love from Hungary 💓
honestly, yeah, lexus vehicles remind me of porached apricots and black sesame
I’ve eaten at Ceceilia Chang’s restaurant. The dishes were tasty and elegant. I love almond tofu and black sesame pudding. The poached apricots looks like a nice addition!
I've had a Sicilian almond dessert very similar to this one - so delicious. A friend introduced me to black sesame dumplings a few years ago and I loved them, I can just imagine how well it would go on the almond tofu.
Bro! You are the ultimate Asian American Child. A ultimate Asian car ad!!! High five!
Really like the small details that Lucas includes and not just stepping through recipes. Also his casual presentation makes it easier for home cooks to follow.
So humble
Man this guy is splendid! His explanations and attitude is inspiring. Love to watch his videos!
The grandmothers here in Manila also say "Not so Sweet" a way of saying you made it just right. You're the best Lucas!
"Is this gonna be a nightmare? No it's not. ✨️Confidence baby!✨️"
Thank you so much for this recipe and the history & context.
omg mixing the almond sauce with the sesame before you pour is such a cool technique. gorgeous.
I served at a private party for Cecilia at her home many years ago
She was so lovely
Oh yeah! This looks amazing. Thank you for sharing this recipe and walk through…making it possible for me to attempt. ❤
So humble ❤
Simply stunning!
this looks insanely good!
What a luxurious dessert! So much attention to detail, the quality of fine ingredients Mr. Sin introduces…beautiful delicate dessert! Thank you, thank you Mr. Sin for sharing your knowledge and recipe. I will try to make this for my mom, who loves almond milk, sesame and apricots.
Oh look at the feathering in the sauce! That looks so delicious! I at least ha e to make the almond panna cotta/tofu situation. It looks utterly divine. Thank you for sharing more of your culture with us! I've been curious about bitter almonds for a while now. I'm happy to know how to eat them safely. 😁
This is such a beautiful elegant desert. I would love to make a dairy-free version. The flavours are so sublime seeming.
The taste and texture of this east-meets-west dessert were just phenomenal! I made it for our lunar new year celebration party. Amazingly delicious. Thx for sharing.
Love Lucas!
Superb, informative, helpful, thoughtful video, thank you Lucas! I dearly hope you get your own show someday, and even better, write a cookbook?
That’s brilliant ! Add a bit of white sesame seeds with black to roast. I always have to taste the black until it’s done . 🙏🏼 thanks
Wow!! That looks almost too good to eat. The flavor pairings sound wonderful. Will save this recipe to try later.
Awesome food and presentation as always from Lucas, but man, that Lexus ad was so out of place.
do you spend much time on youtube? this is a totally normal ad read on youtube
Awesome!!
This seems amazing! Thank you for sharing!
#SaveSoil 🌿
❤❤❤❤❤❤❤❤❤
Thanks A LOT And Millions of Blessings Amen
The MVP is back.
Such a nice video and recipe
2:15 @lucas.sin & Food52: can you please offer a diversity of resources for the "proper sources" by which to purchase the apricot kernels in the states?
More Lucas, please
ahhhh Marcus we've missed u!
this looks amazing! phytic acid with almonds? the color of the nut milk would lead me to believe its not present. Just curious, figured you would know.
Love this! Is it my imagination or is Hong Kong the Foodie capital of the world?
Great video presentation friend!
Nice!
is the leftover from the almonds in the cheesecloth == almond flour?
Lucas videos are always teaching great stuff, it would be great if the cameraman doesnt move a lot, use tripod please :,)
Spot on. Best recommendation an Asian can say regarding a dessert is not too sweet 😂
This looks so good! If we wanted to keep it dairy-free as you mentioned, would we replace with soy milk? Similarly, could the gelatine de replaced with agar agar?
This recipe is made with almond milk, which is NOT dairy. This recipe is totally dairy free.
@@leahkaplan1390 he adds whole milk to the sauce lol
awesome video. I thought you moved out of NYC and back to Hong Kong?
I'm not sure about the combination of apricots and black sesame..... Either one is potentially fine with almond tofu but both?
A great looking (if slightly dangerous) dessert. I'd eat it over fugu any day
Yes, Romanians use the apricots kernels in desserts too and they have amazing flavor. As the chef mentioned, be aware of the quantity you ingest. They contain amygdalin (toxin), which converts to cyanide after eating. 😜
Need details about the blender
CONFIDENCE BABYYYY
I'm so sad!
You don't link nor mention your blender!!!
I want one!!!
What is it and where can I get one???
"not too sweet" is real!
Papi Lucas 😍
Osmanthus jam, almond tofu, as a genshin player, I didn't even consider these as an actual product that exists in the real world but look at where we are
"Not too sweet" 😂Yesssss!
What blender was used in this? It's really cool looking!
Yes, I am interested to know that as well.
Can you provide the Chinese name to apricot kernels? Many thanks.
they call this 南北杏 (southern northern apricot) at chinese herbal shops.
So the apricot is related to the almond? And the seed is also an almond? 🤯 Also why can’t you eat to much? So many questions, but this looks delicious!
Actually yeah almonds and peaches and apricots are all related. If you ever see the middle of a peach pit you'll find a seed that looks just like an almond. You can't eat too many bitter almonds because they have some amount of cyanide in them and you could poison yourself (this is actually why cyanide is said to smell/taste like burnt almonds since it has many of the same flavor compounds)
Awesome I never knew any of that, thanks!
@@adb1917 Both the almond and the apricot belong to the _prunus_ family, also known as the "stone fruit" family. Cherries, peaches and plums belong to this family too. All members of prunus have a bitter cyanide compound in the seed that makes them poisonous. Occasionally, a seedling tree of the almond or the apricot will have sweet edible seeds, with no poisonous content. It is these trees that provide us with the edible nuts. Apple seeds also have cyanide compounds. You can google more on the details.
Does anyone know what kind of blender he uses?
That's a Zwilling blender. Here's the link: f52.co/3Xt9LIP
I like Chinese almonds for the flavour and often enjoyed them in Malatya and in Tajikistan, where they grow lots of apricots. That said, I've found that about one in a thousand bitter almonds are so bitter that eating them feels like being poisoned.
PLEASE invite Chef Jon Kung to FOOD52 and make a video with him. You two are the hottest new chefs on the food scene.‼‼‼‼‼‼
BTW those beautiful apricots did not turn brown from oxidation probably because some manufacturers use sulfur dioxide which is poisonous. For an even healthier dish use fresh apricots.
toxin, not poison
Why can’t we eat too much of the southern almonds? I’m very curious
It's because of the small cyanide content. Small amount of cyanide is ok, but the more you eat the less ok it is.
"this is going to be a nightmare... confidence baby". Ha, ha.
I always thought apricot kernels were poisonous.?
Looks Comforting
Made with gelatine, so panna cota?
I love that this got recommended to me after Chainsaw man lol
What if I like brûlée‽ 🥺
If allergic to cyanide be careful with the amount of apricot 'almond' seeds (same with peach 'almond' seeds) you use. Just as with nut allergies, fruit 'almond' seeds can be a concern.
casually -- "trace amounts of cyanide" . Is there a Lucas Sin fan club somewhere I can join???
Shy boys club
Wth Lexus so awkward that ad
You know his agent is dying to release a cookbook called SinFul Cooking and Lucas just has too much integrity and is always telling her politely how dumb the idea is. Somehow ya just know that
“Trace amounts of cyanide…” 😮
Idk about you but this looks like a cup o jello to me
How to make something vegan, more vegan
I was ready to think it’s irresponsible to make a dish with an ingredient that, when not sourced or cooked with precision, can contain cyanide. Then you gave me another use for the Osmanthus blossoms I have. (Originally for a sweet and sour sauce Ruth Reichl learned in China. If you could create a video to make THAT sauce it would be great!
Nooooo he's burning the pan!
Please don't call it Almond Tofu, when it's actually a half-dairy product. The title is absolutely misleading.
Why do you keep pushing this guy on us???