Tag Archives: Spicy

Stir Fried Clam with Spicy Black Bean Sauce

This recipe is one of my family’s favourite. It is so good that you would definitely want to add an extra rice. It is a common dish in cantonese restaurant. Ingredients are not that expensive, but would cost so much in a Chinese restaurant. I recently ordered one at a restaurant at Chevron, but was disappointed with how small the serving was, not to mention the price, I felt that the taste was quite bland as well. So after a few days I bought some clams and made this dish. Everyone had a satisfied meal. Cravings were satisfied ! 🙂

Ingredients

  • 1 kg clam (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 1 tbs spicy black bean paste ( I used Lee Kum Kee brand)
  • 40g oyster sauce
  • 2 tbs rice wine
  • 3 tsp sugar
  • 2 minced garlic bulbs
  • 2 minced shallots
  • 4 slices ginger
  • 2 tbs oil
  • 1 long red chili chopped (if you want spicier, use th bird eye chili)
  • 1 cup water (about 240ml)
  • 15g potato starch + 30g water (make a slurry)

Method

  • In a heated wok, drizzle 2 tablespoon of oil, stir fry the shallots, garlic and ginger at medium high heat for about a minute.
  • Add the chili, spicy black bean sauce, followed by the clam, add the rice wine, and stir fry for about a minute.
  • Add the water, oyster sauce and sugar.
  • Stir until well combined. Let it come to boil. At this point, all the clams will be open.
  • Add the slurry. Continue to stir while pouring the slurry until the sauce thickens. Make sure it is evenly distributed within the liquid. Turn off the fire. Serve hot.

Korean Spicy Tofu Stew With Beef

All in one dish !

My family loves Korean dishes, and among the dishes , this stew is their favourite. It is also my favourite. It has meat, soup, tofu and vegetable in one dish. So normally I don’t need to cook other dishes when we are having this.

In Korea they normally used soft tofu instead of firm ones, but I prefer firm tofu. So it would be up to your preference.

Ingredients

  • 400g shabu shabu cut sliced beef, sliced further into smaller pieces
  • 105g sliced onion
  • 30g minced garlic
  • 125g cubed carrots
  • 1 pack of mushroom (bunashimeji or enoki),
  • 12g sesame oil
  • 1800ml water
  • 266g kimchi
  • 180g gochujang (korean spicy paste) – depends on your own spicy tolerance level, so add it little by little according to your taste.
  • 2 blocks of firm tofu or soft (to your preference) – big chunks
  • 12g sugar
  • fish sauce to taste
  • green onion

Method

  • Heat up your pot, add the sesame oil, then sauté your garlic and onion. Add in the beef slices, then sauté for about 2-3 minutes.
  • Add the water. Followed by the kimchi, carrots and mushrooms. Let it boil
  • Add the gochujang, note that the less gojujang you put, the less red the stew would be.
  • Add the tofu followed by the fish sauce and sugar. Let it boil further for about 2-3 minutes
  • Topped with green onions and serve hot.

Serve hot!