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.
Simmer for 10-15 minutes over low heat, uncovered. Remove from heat and serve with steamed rice.
Beancurd Skin and Eggplant with Fermented Soybean Stir Fry, Kulit tahu dan terong masak taoco
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
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.