Sambal Fried Beancurd with Sugar Snap Peas
by wiffy on July 1, 2010
This is a wonderful dish to go with steamed rice. I used my home made sambal belachan as a base for this dish and the cooking method is the same as my sambal long beans dish. Once in a while, I like to go meatless, and this recipe is excellent for that because the beancurd provides all the protein you need in place of meat. The spiciness of the sambal paste is a nice contrast to the sweet tasting peas. I love this combination of ingredients.
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(Serves 2 -3)
- 1 tbsp cooking oil
- 2 tbsp sambal belachan (either home made or store bought)
- 2 tbsp water
- 1 piece (200g) of deep fried bean curd (tau kwa/炸豆干), cut to relatively large, bite-sized cubes
- 80g sugar snap peas, gently break off the ends and pull off the “strings” (for better presentation, you can trim the edges after pulling the strings)
- salt to taste (if needed)
(A) Dried shrimps paste
- 1 tbsp dried shrimps, soaked in water till softened
- 5 shallots, peeled
- 5 garlic cloves, peeled
1. Either chop the ingredients at (A) finely or use a blender to grind the ingredients for a few seconds.
2. In a wok, heat the oil. Then add the chopped ingredients prepared in step 1 and stir fry till you can smell the aroma.
3. Add belachan and mix it well with the paste in the wok.
4. Add snap peas and stir fry for a minute or two. Then add beancurd cubes and water. Stir fry for a few minutes and mix well, until the water has evaporated and the beancurd and peas are nicely coated in the sambal & dried shrimps paste.
5. Season with salt with needed. I do not add salt because my home made sambal belachan is already nicely salted. Serve with steamed rice.
1. Belachan is pungent smelling. Open your windows and remove all laundry (if you have them in the kitchen) when you’re making this dish.
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