Since my last post on bean curd, I was really busy with kids. I took up Shirley and Jo's offer of providing me with bean curd recipes as I really have no clue where to start with after my last attempt locating library books.
Anyway, this one came on time for me to test it out today since it is generally a no meat day for us on Friday.
My brain cells haven't been working really well these past few days. After glancing at the recipe and taking note of all the ingredients I needed to get. I dashed to the supermarket to load up before picking up my son.
I still was clueless how this recipe will turned out till I started cooking it. Geesh, this dish is so much similar of how my mom will prepare beansprouts! except that this one include taukwa to it. So I quickly modified it a little.
For presentation, I separate the bean curd with beansprout. It should be either beansprout laying on a bed of bean curd or mixed the beansprout and bean curd together.
Thanks Shirley for taking the time out to forward me this recipe. Tomorrow I will attempt another two that Jo forwarded.
What you need:
4 pieces of Taukwa
400g beansprout with roots removed
5 stalks of spring onions, cut them into same length as beansprouts
2 no of chillies, cut into half and slice width of chillies thinly.
30g salted vegetables
1 tsp minced garlic
50ml chicken stock
Splash of Hua tiao wine
Soya sauce and pepper to taste.
Soak taukwa in salted water for 5 mins. Drain and cut them into long thin slices.
Rinse bean sprouts. Set aside.
Soak salted vegetable for 10 mins. Drain and shred thinly. Set aside.
Heat 6 tbsp of oil and pan fry taukwa till golden brown. Remove and drain off excess oil. Set side.
Heat 2 tbsp of oil and fry garlic till fragrant. Add in salted vegetables and fry briefly.
Add in beansprout. Give a splash of Hua tiao wine. A quick stir and add in chillies and stock. Stir and bring to a boil.
Season with pepper and soya sauce. Add in spring onion and taukwa. Give it a quick stir.