The theme on Little Thumbs Up is Soya Beans and that means we eat healthy this month! There are many soya bean products that we can work with like tofu, soya milk, soya bean paste, miso, tempeh (my favorite!) and even soya sauce. From savory dishes to desserts, the possibilities are endless with this very nutritious bean.
My dish for today comes from the book A Taste of Home by Andrew Kow. This Spicy Beancurd is a familiar dish in most Chinese restaurants. Not only is it simple to prepare but it is also very delicious. I love the combination of beancurd, meat and prawns in a spicy hot bean paste. Oh yes, two soya bean products in one dish!
The addition of cooking wine did a lot to enhance the flavor of this dish. When I dug in after the photo session, wow! I loved the taste and I will have to say that it tasted better than the ones I have eaten at some restaurants. Oh, oh! That's PH blowing her own trumpet again. No, no! Full credit goes to the recipe and not me. But never mind, you must try this dish and then you tell me if it tasted better than the one you had at the restaurant :)
Spicy Bean Curd
Recipe source : A Taste of Home (page 74)
(My notes and adaptations in red)
Ingredients :
- 2 boxes water bean curd (I used only one 250g box)
- 100g minced pork
- 100g shrimps
- 3 tablespoons spring onion dices
- 2 tubes Japanese beancurd
- 1 tbsp chopped garlic (I used 2 tbsp)
- some chopped ginger (I used 1 tbsp)
- some water
Seasonings :
- 2 tbsp chilli bean paste (doubanjiang)
- 1.5 tbsp tomato sauce
- 1/2 tbsp sugar
- some sesame oil (I used about 1 tsp)
- some Chinese cooking wine (I used 2 tablespoons)
- 1/2 tbsp pepper (I just added a dash or two)
- 2 tbsp light soya sauce
To thicken gravy :
- 1 teaspoon of tapioca flour mixed with some water.
Method :
1. Cut water bean curd and Japanese bean curd into pieces.
2. Heat up oil in pot, fry chopped garlic and ginger until fragrant.
3. Add minced pork and stir fry until meat changes color.
4. Add shrimps and stir fry until they change color.
5. Then add bean curds and seasonings and some water (not too much)
6. Stir gently to mix all ingredients well.
7. Braise until gravy is reduced and thicken with tapioca flour mixture.
8. Sprinkle spring onion dices and serve immediately.
Spicy Bean Curd
Recipe source : A Taste of Home (page 74)
(My notes and adaptations in red)
Ingredients :
- 2 boxes water bean curd (I used only one 250g box)
- 100g minced pork
- 100g shrimps
- 3 tablespoons spring onion dices
- 2 tubes Japanese beancurd
- 1 tbsp chopped garlic (I used 2 tbsp)
- some chopped ginger (I used 1 tbsp)
- some water
Seasonings :
- 2 tbsp chilli bean paste (doubanjiang)
- 1.5 tbsp tomato sauce
- 1/2 tbsp sugar
- some sesame oil (I used about 1 tsp)
- some Chinese cooking wine (I used 2 tablespoons)
- 1/2 tbsp pepper (I just added a dash or two)
- 2 tbsp light soya sauce
To thicken gravy :
- 1 teaspoon of tapioca flour mixed with some water.
Method :
1. Cut water bean curd and Japanese bean curd into pieces.
2. Heat up oil in pot, fry chopped garlic and ginger until fragrant.
3. Add minced pork and stir fry until meat changes color.
4. Add shrimps and stir fry until they change color.
5. Then add bean curds and seasonings and some water (not too much)
6. Stir gently to mix all ingredients well.
7. Braise until gravy is reduced and thicken with tapioca flour mixture.
8. Sprinkle spring onion dices and serve immediately.
This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Mich of Piece of Cake.
0 Response to "Spicy Beancurd"
Post a Comment