When I first saw the recipe, it looks so simple and nothing special but I was wrong. The ingredients and seasoning was a good combination. It turns out to be delicious and suitable to serve with rice or porridge. Suits my taste buds too.
The original recipe uses 1 block of tofu that is cut and fried till golden brown. Here I replaced it with fried fresh beancurd skin [tau pau].
This dish is not salty even with black bean paste but tasty and aromatic.
Ingredients
4-5 pieces of fresh beancurd skin [tau pau]
10 gm black fungus – soaked and shredded
1 cuttlefish – cut in bite size pieces
A few slices of ginger
1 red chilli – seeded and cut strips
3 cloves garlic – sliced
1 stalk spring onions – cut 1 inch lengths
1 tbsp black bean paste
Seasoning [combined]
1 tbsp each light soy sauce and wine
1 tsp sugar
½ tsp dark soy sauce
- Blanched squids in boiling water for 10 seconds. Drain and set aside.
- Heat a non-stick wok with oil to pan fry tau pau until golden brown. Dish up and cut halve. Remove excess oil.
- Using the same wok, sauté ginger, garlic, chilli and spring onions until aromatic. Add in the fried tau pau, black fungus, black bean paste and seasoning.
- Stir fry to mix well, add some water to braise the ingredients for a few minutes.
- Add in blanched squids, quickly mix well and thicken with some cornstarch water, make sure the gravy boils before dishing up to serve.
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