A long one, isn’t it, the title of this dish. This dish is a kick-ass vegetarian dish. Substituting the lack of meat and garlic, is the ever-fragrant torch ginger bud and fermented soybean paste. This dish is dancing with color and texture.

Deep-fried beancurd skin is stir-fried with long beans, pea eggplants and green eggplant sliced diagonally. Fermented soybean paste gives the stir-fry the salty taste. The recipe calls for a lot of sugar to bring the flavor out of the dish, feel free to omit it. I know a lot of people who are not fans of adding sugar into their savory dishes. The dish is curtesy of my auntie. As usual, she loves her cooking to be colorful. She makes sure the dish has all colors – red, green, purple, brown and yellow. It is simply beautiful for something as simple as stir-fry.

Main ingredients include deep-fried beancurd skin. This is sold dried in pre-packaged plastic bag. Soak in cold water for half an hour, drain and pat dry. Deep-fry in hot oil. Remove when the color turns golden brown. Or use them right away after soaking for a healthier and easier alternative.

Some green eggplants and pea eggplants. Slice green eggplants diagonally, about 1 cm thickness.

Some Chinese long beans.

Sliced chilies. For nice colors, use both green and red chilies if available.

Sliced galangal and ginger torch bud (or bunga kantan, bunga kencong). Remove the inner part of the bud by slicing half way through from the stem. Chop them finely. This is what gives the dish the exotic touch.

If the beancurd skin is deep-fried, soak it in clean water before using.

Some salted / fermented soy bean paste.

Deep-fry pea eggplant in hot oil for a couple of seconds until skin scarred and turned into light brown. Remove from oil and set aside.

Toss in sliced galangal into the oil. Cook till fragrant.

Add ginger torch bud and stir-fry quickly.

Add fermented soybean paste.

Some sugar, which is totally optional.

Toss in the beancurd skin and tomatoes.

Add hot water into the wok.

The water should completely simmer all the ingredients.

Add pea eggplants.

And long beans.

Sliced green eggplants.

And chilies.

Simmer for 10-15 minutes over low heat, uncovered. Remove from heat and serve with steamed rice.

Print

Beancurd Skin and Eggplant with Fermented Soybean Stir Fry, Kulit tahu dan terong masak taoco

Makes 4-6 servings

Ingredients:

150 g beancurd skin, soaked and deep-fried till crunchy
100 g pea eggplant
1/4 cup cooking oil
30 g galangal, sliced
2 / 80 g ginger torch, remove the inner part and sliced finely
3 tbsp salted / fermented soybean paste, or taoco
1 tbsp sugar, optional
1 tomato, quartered
3-4 cups water
100 g green eggplant
200 g long bean, cut into 5cm length pieces
50 g red and green chilies, sliced

Directions:

Heat cooking oil in a wok. Quickly fry pea eggplants for a couple of minutes till the outer skin formed light colored crusts. Remove from wok and set aside.
Add sliced galangal into the hot oil. Stir-fry for 30 seconds and add torch ginger bud and soybean paste.
Add sugar and cook everything for a minute.
Toss in beancurd skin and tomato slices. Stir-fry quickly till all the ingredients mixed well.
Add water into the wok and lower heat. Simmer for 8-10 minutes.
Add pea eggplants, green eggplant slices, green bean and chili. Let boil and cook for a couple of minutes.
Remove from heat and serve with steamed rice.

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16 Responses to “Beancurd Skin and Eggplant with Fermented Soybean Stir Fry”

  1. 1

    mycookinghut — March 19, 2011 @ 1:50 pm

    Wow! I could almost smell this dish! Love how many ingredients are used and.. I think the flavours must be so wonderful.. not to mention the textures! I love deep fried beancurd skin!

  2. 2

    Maria @ Scandifoodie — March 19, 2011 @ 5:46 pm

    This looks absolutely stunning! In Japan we ate ‘yuba’ which I think is the same thing to what you’ve used. It was so delicious, I know I would love this dish!

  3. 3

    pigpigscorner — March 20, 2011 @ 3:12 am

    It looks amazing! Love the addition of galangal here. I’ve never seen or heard of pea eggplants or green eggplants, have to look out for that!

  4. 4

    Xiaolu @ 6 Bittersweets — March 20, 2011 @ 1:17 pm

    Though I’m familiar with all the component ingredients, I’ve never heard of this unique dish. It looks wonderful and very unique :) .

  5. 5

    Claudia — March 20, 2011 @ 2:31 pm

    An awesome recipe! I love hearing about new or unfamiliar ingredients. We grow Torch Ginger here, but this is the first time I heard it can be used in cooking. Also, never knew about “pea eggplants” or using green eggplants.

  6. 6

    Min {Honest Vanilla} — March 20, 2011 @ 8:50 pm

    I’ve not actually seen pea eggplants before! They looked just like frozen peas, hehe… Very lovely dish to accompany any rice dish :)

  7. 7

    Rosa — March 21, 2011 @ 3:18 am

    Wow, that is very impressive. Looks delicious.
    Your site is great!!!!

  8. 8

    Vivienne — March 21, 2011 @ 6:13 am

    im stomache is doing the cartwheels just looking at this dish! looks like its filled with great flavour and aroma! hmmmmmm. beancurd skin is one of my favourites….never had it in a stir-fry tho..usually in soy stew of some type!

  9. 9

    noobcook — March 21, 2011 @ 11:19 pm

    I love taucheo… and I have a theory and everything cook with it will be good! Your dish must be so tasty with rice :) )

  10. 10

    Indrahalim — March 22, 2011 @ 10:10 am

    mantap…everything looks great here.arrrgghh makes me want to cook….:) so lazy to prepare all the food… indochinekitchen salam kenal yaaa.. my blog at indrahalim.com

  11. 11

    chrysta — March 22, 2011 @ 10:55 pm

    oh wow…this looks incredible. I wish I could be eating this right now. Thanks for sharing this amazing recipe and gorgeous photos!

  12. 12

    Eva — March 23, 2011 @ 11:10 am

    Oh my goodness, this looks AWESOME. I love the flavor galangal brings to a dish, will have to try this asap!

  13. 13

    Holly Rose — March 24, 2011 @ 3:41 pm

    Your dish looks wonderful! I love the vibrant colours and look forward to trying your appealing recipes in my kitchen!

    Let me know how you go with the baked eggs!!

    xo Holly

  14. 14

    grace — March 24, 2011 @ 7:16 pm

    Oh man.. bubbling oil and lemongrass,the air around me just grew that much sweeter

  15. 15

    Christina @ Sweet Pea's Kitchen — March 25, 2011 @ 10:17 pm

    This looks like an incredible vegetarian meal! :)

  16. 16

    nisha — March 27, 2011 @ 4:07 pm

    wow that looks like a dish i would love 2 have any day..yum

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