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Foodie Blogroll


Wednesday, December 7, 2016


This is another simple and easy homey recipe which I tried.  Surprisingly good and tasty dish to serve with piping hot plain porridge especially for me cos' I love soya products.
If you prefer this dish to be more spicy, used small red and green chillies like I did or you can substitute with the less spicy type of chillies and capsicum.

The  salty black beans are tasty and it is always good with the porridge.   Do try this dish if firm beancurd is one of your favorite food ingredients, you will like it.  You can omit the garlic if serving this as vegetarian dish.
Recipe adapted from Yum Yum Magazine No. 60 with slight modifications 
3-4 pieces hard beancurd [taukwa] – pan fried till golden brown and cubed
½ tbsp oil
1 tbsp each chopped ginger and garlic
1 tbsp each chopped green and red chillies or 3 small red chillies and 3 small green chillies [chopped]
2 tbsp fermented black beans [tau see] – rinsed and drained
Some chopped spring onions/coriander leaves for garnishing
½ tbsp light soy sauce
½ tsp sugar
½ tsp sesame seeds
  1. Heat up oil in a non-stick wok, sauté chopped ginger, garlic and chillies until aromatic.
  2. Add in the fried beancurd and fermented black beans.  Stir fry to mix, add in the seasoning.
  3. Quickly stir fry to mix ingredients well.  Toss in the spring onions.
  4. Dish up to serve. 
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