Saturday, March 03, 2007

"Ground Pork and Bean Curd with Salted Black Beans"

Earlier today, I prepared this dish for our baon. We'll be going to the rink later for my kiddo's ice skating lesson and practice plus his gymnastics work-out.

Salted black beans or also known as fermented black beans are small soy beans preserved by fermentation with salt and spices which gives them their rich salty taste and distinctive smell.

Good for 4-6 servings.

You'll need:
  • 1/4 cup of palm or vegetable oil
  • 3 pcs. hard tofu or bean curd (tokwa)
  • 4 cloves of finely pounded garlic
  • 1 large red onion (50 grams), chopped
  • 2 red ripe tomatoes (70-75 grams), coarsely chopped
  • 400 grams lean ground pork
  • 1 can (180 grams) salted black beans
  • 1/2 tbsp of ground black pepper
  • 1 tbsp soy sauce
  • 1 cup water
  • 25 grams of Chinese celery (kinchay), remove roots and chopped
  • 1 small red bell pepper, julienne

Here's how:

Wash salted black beans with running water. Drain. Set aside.

Using a skillet, place over high fire, heat 2/3 of oil. Fry bean curd until golden brown on both sides. Drain in lots of paper towels. Cut into cubes. Set aside.

Back to the pan, add the rest of oil. Heat again. Saute garlic until rich golden brown. Add onion and tomatoes. Cook until soft. Put the ground pork, salted black beans, ground black pepper and soy sauce. Keep stirring until pork separates. Cook until liquid evaporates or oil sizzles.

Add water, Chinese celery, bell pepper and tofu. Mix well. Cover. Bring to boil.

Serve over white cooked rice.

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