750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions
Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying
Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt
Place bacon in a pot and add enough
water to cover. Cook over medium heat, 30 minutes. Drain and dry.
Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in
pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic
and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.
bacon recipe courtesy of: Asian Food Recipes
Showing posts with label bean curd. Show all posts
Showing posts with label bean curd. Show all posts
Saturday, July 06, 2013
Wednesday, December 28, 2011
2424. STEAMED BACON and SMOKED BEAN CURD with WINTER-SACRIFICE BEANS
7 oz. smoked bacon slices, thickly cut, rinds discarded if necessary
7 oz. smoked bean curd
1/2 cup winter-sacrifice beans (SUBSTITUTION NOTE: 2-3 tablespoons black fermented beans and a spoonful or two of chili oil with sediment)
1/2 teaspoon dried chili flakes
1 tablespoon peanut oil or lard
fresh coriander (cilantro) or parsley to garnish (optional)
Place the bacon in a steamer and steam over a high heat for 5-10 minutes, until cooked. Cut each slice into about 3 pieces. Cut the bean curd into thickish slices to complement the bacon.
Lay alternate slices of bacon and bean curd into the bottom and up the side of an earthenware or china bowl. Place any remaining slices on top. Spoon the beans, the chili flakes, and the oil or lard over. (You can prepare up to this stage in advance).
Place the bowl in a steamer and steam for at least 30 minutes, or up to an hour, until the flavors have blended.
You can simply serve the dish in a steaming bowl, and just give everything a good stir with chopsticks before digging in. For greater elegance, however, cover the bowl with a serving dish, swiftly invert, and then serve it unmolded with a garnish of fresh coriander or parsley.
bacon recipe courtesy of: Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop. Page 93. W.W. Norton & Company, 2006
7 oz. smoked bean curd
1/2 cup winter-sacrifice beans (SUBSTITUTION NOTE: 2-3 tablespoons black fermented beans and a spoonful or two of chili oil with sediment)
1/2 teaspoon dried chili flakes
1 tablespoon peanut oil or lard
fresh coriander (cilantro) or parsley to garnish (optional)
Place the bacon in a steamer and steam over a high heat for 5-10 minutes, until cooked. Cut each slice into about 3 pieces. Cut the bean curd into thickish slices to complement the bacon.
Lay alternate slices of bacon and bean curd into the bottom and up the side of an earthenware or china bowl. Place any remaining slices on top. Spoon the beans, the chili flakes, and the oil or lard over. (You can prepare up to this stage in advance).
Place the bowl in a steamer and steam for at least 30 minutes, or up to an hour, until the flavors have blended.
You can simply serve the dish in a steaming bowl, and just give everything a good stir with chopsticks before digging in. For greater elegance, however, cover the bowl with a serving dish, swiftly invert, and then serve it unmolded with a garnish of fresh coriander or parsley.
bacon recipe courtesy of: Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop. Page 93. W.W. Norton & Company, 2006
Saturday, February 23, 2008
1020. STIR-FRIED SMOKY BACON with BEAN CURD
7 ounces thick sliced smoked bacon
7 ounces smoked or pressed spiced tofu
10 dried or 3 fresh red chiles (use your own discretion here–I used the three fresh red serrano chiles to great effect here)
5 scallions, green tops only, well washed and drained
light soy sauce
2 tablespoons lard or peanut oil
Place the bacon into a heat proof bowl and put into a bamboo steamer over boiling water and steam for ten minutes, until well cooked through. Drain any accumulated water, and cut the bacon into bite sized pieces–about 1 1/2″ long by 1/2″ wide.
Cut the tofu on the bias into pieces nearly the same size as the bacon.
Cut the fresh chiles if you are using them, on the bias into thin slices, and cut the scallion tops into 1″ long pieces.
Heat your wok until it smokes; add lard and melt or add oil, and allow it to heat for about thirty seconds. Add bacon and stir fry for a few minutes until it has rendered its fat–about two or three minutes. Add the tofu and cook both together until the bacon has turned deep reddish brown and the tofu is golden.
Slide the tofu and bacon up the sides of the wok and add the chiles and stir fry in the fat until they are very fragrant. Add the scallion greens and a dash or two of soy sauce (do not add too much as both the tofu and the bacon will have salt in them!) and scrape the tofu and bacon down into the fat and cook just until the scallion tops have wilted slightly.
Serve immediately with steamed rice and a moist braised or steamed vegetable dish.
courtesy of: Barbara Fisher, Tigers & Strawberries
7 ounces smoked or pressed spiced tofu
10 dried or 3 fresh red chiles (use your own discretion here–I used the three fresh red serrano chiles to great effect here)
5 scallions, green tops only, well washed and drained
light soy sauce
2 tablespoons lard or peanut oil
Place the bacon into a heat proof bowl and put into a bamboo steamer over boiling water and steam for ten minutes, until well cooked through. Drain any accumulated water, and cut the bacon into bite sized pieces–about 1 1/2″ long by 1/2″ wide.
Cut the tofu on the bias into pieces nearly the same size as the bacon.
Cut the fresh chiles if you are using them, on the bias into thin slices, and cut the scallion tops into 1″ long pieces.
Heat your wok until it smokes; add lard and melt or add oil, and allow it to heat for about thirty seconds. Add bacon and stir fry for a few minutes until it has rendered its fat–about two or three minutes. Add the tofu and cook both together until the bacon has turned deep reddish brown and the tofu is golden.
Slide the tofu and bacon up the sides of the wok and add the chiles and stir fry in the fat until they are very fragrant. Add the scallion greens and a dash or two of soy sauce (do not add too much as both the tofu and the bacon will have salt in them!) and scrape the tofu and bacon down into the fat and cook just until the scallion tops have wilted slightly.
Serve immediately with steamed rice and a moist braised or steamed vegetable dish.
courtesy of: Barbara Fisher, Tigers & Strawberries
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