Chinese Cuisine

Beancurd with Spicy Bamboo Shoots and minced pork

This dish is made with very simple ingredients, simple process yet tasty. It goes very well with rice or porridge. I love bean curd and spicy bamboo shoots, hence the combination of these two ingredients is a perfect match. Simple yet delicious.

Ingredients

  • 4 pcs bean curd (豆干) – sliced into log shape ( refer to picture below)
  • 270g minced pork
  • 110g spicy bamboo shoots
  • 2 shallots (chopped)
  • 1 sliced long chili (deseeded)

Sauce

  • 1/2 cup water
  • 1/2 tsp potato starch
  • 1 tbs oyster sauce
  • 1 tsp sugar
  • 1 tsp soy sauce

Garnish

  • 1 stalk green onion (chopped)

Method

  • Mix all the sauce ingredients in a bowl. Set aside
  • In a heated non-stick pan, add enough oil to pan fry the bean curd at medium heat. Pan fry until it becomes golden brown on both sides, around 1 minute on each side. Fry in 2-3 batches. Add oil if necessary in between batches. Set aside
  • Remove the excess oil on the pan, and just leave about 2-3 tbs oil. Using medium heat, add in the shallots and chili. Stir- fry for about a minute or 2.
  • Add in the minced pork, stir-fry and break up the meat into small bits. Stir-fry until all meat are lightly brown and cooked.
  • Add in the spicy bamboo shoots
  • Add in the sauce and let it simmer for a minute. Turn off the heat
  • Add in the pan-fried bean curd and gently mix all the ingredients well. Top with chopped green onion.
  • Serve with hot porridge or rice

Fish Fillet with Tofu in Spicy Black Bean Sauce

This is the first time I cooked this dish and it was well received by my family. As I was clearing up the black bean sauce, I thought of trying out these combination and it turned out very well. The freshness of the fish that I got from Daily Catch and Tofu were perfect to go with the sauce. Definitely will make it again. 🙂 So here I am, would like to share with you the recipe.

Ingredients

  • 300g Halibut Fillet (Sliced )
  • 1 block of firm tofu (the one suitable for frying) – cut to small block size as shown below
  • 10g chopped shallots
  • 10g minced ginger
  • 20g spring onion (2 inches strip, green part)
  • 1/2 tsp salt
  • 2 tsp cooking wine
  • 1 tbsp potato starch + 1 tbsp

Sauce

  • 3/4 cup water
  • 1 1/2 tbs spicy black bean sauce
  • 2 tsp oyster sauce
  • 1 1/2 tsp sugar
  • 1 tsp potato starch

Method

  • Mix all the sauce ingredients and set aside.
  • Marinate the fish fillet with 2 tsp cooking wine, salt and 1 tbs potato starch then set aside.
  • Dust all sides of the tofu with 1 tbs of potato starch
  • In a heated pan at medium fire, add enough oil to pan fry the tofu. The oil should be at least half the height of the tofu. Add in only when the oil is hot by testing it using a bamboo chopstick. Bubbles around the chopstick indicates that the oil is ready. Pan fry until both sides are golden brown, place it on a kitchen towel and set aside. Dish out any bits and pieces that might have left from pan frying the tofu
  • Using the same pan, pan fry the fish until golden brown. Remember not to overcrowd the pan. Place it in a strainer or kitchen towel. Do the same for the rest of the fillet. Set aside.
  • Using the same pan, remove excess oil, leaving only about 2 tbs of oil.
  • Add in the shallots, ginger and spring onion, stir fry for about a minute. Add in the sauce and let it boil and thicken a bit, then turn off the fire
  • Add in the tofu and fish fillet. Give a gentle mix and serve immediately .
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