When I first saw the recipe, it looks so simple and nothing special but I was wrong. The ingredients and seasoning was a good combination. It turns out to be delicious and suitable to serve with rice or porridge. Suits my taste buds too.
The original recipe uses 1 block of tofu that is cut and fried till golden brown. Here I replaced it with fried fresh beancurd skin [tau pau].
This dish is not salty even with black bean paste but tasty and aromatic.
Ingredients
4-5 pieces of fresh beancurd skin [tau pau]
10 gm black fungus – soaked and shredded
1 cuttlefish – cut in bite size pieces
A few slices of ginger
1 red chilli – seeded and cut strips
3 cloves garlic – sliced
1 stalk spring onions – cut 1 inch lengths
1 tbsp black bean paste
Seasoning [combined]
1 tbsp each light soy sauce and wine
1 tsp sugar
½ tsp dark soy sauce
- Blanched squids in boiling water for 10 seconds. Drain and set aside.
- Heat a non-stick wok with oil to pan fry tau pau until golden brown. Dish up and cut halve. Remove excess oil.
- Using the same wok, sauté ginger, garlic, chilli and spring onions until aromatic. Add in the fried tau pau, black fungus, black bean paste and seasoning.
- Stir fry to mix well, add some water to braise the ingredients for a few minutes.
- Add in blanched squids, quickly mix well and thicken with some cornstarch water, make sure the gravy boils before dishing up to serve.
This post is link to Carole's Chatter: Food on Friday Theme - Chinese Food
Kimmy, I think I will love this dish. Just this one dish with rice is good enough for me!
ReplyDeleteHi Phong Hong, yes you are right. This dish is quite versatile, just add some more leeks to it, it's good enough to eat with rice or porridge.
ReplyDeleteI am really interested in what you wrote here. This looks absolutely perfect. All these tinny details gives me a lot of knowledge.
ReplyDeleteHi kimmy. What is fresh beancurd skin? Also the black fungus + is it the thicker type.?. Love your spread you prepared with the plain porridge. You cook so well. Thanks chloe
ReplyDeleteHi Kimmy, it suits my taste bud too :D
ReplyDeleteHi Chloe, fresh beancurd skin is know as tau pau, available at fresh market stalls or vegetarian food outlets. I used the thicker type of black fungus, these are crunchier than the small ones. Thanks for your compliment.
ReplyDeleteHi Amy, there are really many good and suitable dishes to go with plain porridge. This one is my latest discovery, hehehe!
ReplyDelete