Fermented bean curd isn’t something that will necessarily capture your taste buds when you first try it. The combination of their pungent smell and cheese-like texture is probably to be blamed. In fact, the flavours and the smooth, firm texture of the bean curd has been frequently compared to that of blue cheese, which probably explains why the fermented bean curd is also known as the ‘Asian Cheese’. Made from soybeans, salt, rice wine and either sesame oil or vinegar, these little blocks of tofu are then soaked in brine and sold in jars. Much like wine, fermented bead curds age well over time as their flavours end up being enhanced, notching up their intensity even further.
As bean curds are generally quite bland, the intense flavouring of the fermented bean curd comes from the liquid it is soaked in. They’re usually used as a condiment to flavour food, such as porridge and plain rice. They’re also used with meat as the flavours complement each other well. Combining the fermented bean curd with vegetables are a good idea- they provide an interesting addition to the uniquely fresh flavours of the veggie. For this recipe, the cos lettuce should be fried quickly to ensure that they do not lose out any important nutrients, besides keeping them crisp. Do remember that when using this ingredient, a little goes a long way. Adding too much of them will provide you with an unforgettable meal, and not the pleasant variety.
This dish is best served as an accompaniment to porridge or plain rice, or you could include them as a side dish along with a variety of other dishes to include a diverse mix of flavours to your meal.
Preparation time: <10 minutes
Cooking time: 5 minutes
Serves 2
1 bunch cos lettuce, removed individual leaves and cleaned through
2 cubes fermented beancurd (Fuyu)
2 bird's eye chillies, finely sliced
2 cloves garlic, skin removed and finely chopped
1 teaspoon sugar
1 tablespoon vegetable oil
1 tablespoon boiled water
1. Combine fermented beancurd, sugar, water in a small bowl. Mash fermented beancurd and mix well with other ingredients
2. Using a large wok, heat oil over high heat and add garlic. Stir fry garlic until almost brown and then add fermented beancurd mixture. Stir fry for further 1 minute
3. Add cos lettuce and bird's eye chillies. Mix ingredients well and turn off heat
4. Serve with warm rice
Share the recipe with your community:
|
Stir-Fried Cos Lettuce Fermented bean curd isn’t something that will necessarily capture your taste buds when you first...[Read More] |
|---|---|
|
Scrambled Egg Salad So I fell in love and couldn’t resist going home with the single aim of...[Read More] |
|
Sambal Eggs This dish combines two of my favourites - eggs and sambal. Sambals are a regular...[Read More] |