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Sambal Fried Beancurd with Sugar Snap Peas

Sambal Beancurd with Sugar Snap Peas Recipe

Sambal Fried Beancurd Recipe

Belacan is pungent smelling. Open your windows and remove all laundry (if you have them in the kitchen) when you’re making this dish.

Ingredients:

  • 1 tbsp cooking oil
  • 2 tbsp sambal belacan (you can use ready made ones as well)
  • 80g sugar snap peas gently break off the ends and pull off the “strings”
  • 1 piece (200g) of fried bean curd (tau kwa/炸豆干) cubed
  • 2 tbsp water
  • salt to taste 

(A) Dried shrimps paste
(finely chop or pulse in electric grinder for a few seconds)

  •  1 tbsp dried shrimps soaked in water until softened
  • 5 shallots peeled
  • 5 garlic cloves peeled

Directions:

  1. In a wok, heat the oil. Add (A) and sambal belacan. Stir fry briefly until you can smell the aroma.
  2. Add snap peas and stir fry for a minute or two. Then add beancurd and water. Stir fry for a few minutes and mix well, until the water has evaporated, and everything is nicely coated in the sambal sauce.
  3. Season with salt if needed. I did not add salt because my home made sambal belachan is already nicely salted. Serve with steamed rice.
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35 comments on “Sambal Fried Beancurd with Sugar Snap Peas”

  1. Tofu is my all time favoruite..but I don’t think I ever had them with sambal. Must give it a try!

  2. Such a great idea to have some sweet to set off the sour tanginess of sambal. And your belachan sounds/looks gorgeous. Think I’ll make some soon…

  3. This certainly is one dish I would enjoy! Love the combination with dried shrimp paste.

  4. Nice combo! Love your choice of deep-fried tofu, which all become spicy cubes in good shapes : ).

  5. Pingback: Sambal Belachan (Belacan) | NoobCook.com

  6. Mmm…anything with sambal won’t go wrong :) I would eat it all.

  7. This looks great! I’m going to be in Singapore in September and can’t wait to explore all the great food there!

  8. Pingback: Sambal Belacan Recipe

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