Hmmm why is this dish called country style? I’ve no idea. Most probably due to the use of fermented bean paste. Just like the Japanese with their miso (fermented rice/barley/soybean) and the Korean with their doenjang (fermented soybean paste), we Chinese have fermented bean paste or more commonly known as taucu. I don’t think anyone would dislike fermented bean paste. In fact I think fermented bean paste is one of the best savory seasoning/condiment out there. Couple with beancurd the result is really to die for!
This is heaven!
Come let’s start cooking…
First, add fish paste, minced pork, sugar, salt, sesame oil, pepper and tapioca flour in a bowl.
Mix until well combined and sticky.
Next, rinse the beancurd and cut into half. Using a spoon make a deep cavity in the centre of beancurd.
Fill cavity with filling mixture and place them in a heatproof plate.
A bottle of salted fermented ‘whole’ bean paste. Purposely bought it for this dish. I’ve always know there’s the fermented ‘minced’ bean paste variety but not the ‘whole’ kind.
In a frying pan or wok, add oil and stir-fry garlic until fragrant. Then add bean paste and seasoning and stir-fry briskly.
Place them onto the beancurd pieces. Steam in medium heat for 10 minutes. Remove from heat and garnish with chopped spring onion and red chilies. Also do scoop some of the steamed water onto the beancurd. You can eat it with rice or just like that.
It’s sweet, savory and lil’ spicy at the same time. Taste is spot-on. Fermented bean paste has umami which makes me ‘lau hau sui’ (salivate). Love it to the max! It’s a very simple dish too. You can prepare in advance and steam it when you come back from work.
Do try this dish and let me know what you think.
Steamed Soft Beancurd In Country Style
Adapted from Beancurd Flavor
4 pieces (800g) white soft beancurd
1/2 tablespoon chopped garlic
2 tablespoons salted bean paste/taucu (I use whole bean paste)
1 tablespoon chopped spring onions
1 tablespoon chopped red chilies
150g minced pork
50g fish paste
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1 teaspoon pepper
1 tablespoon tapioca flour
1 tablespoon oyster sauce
1/2 teaspoon sugar
1. Mix the filling until well combined and sticky.
2. Cut beancurds into half, make a cavity (using a spoon) in the centre of the beancurds and stuff with filling mixture. Arrange them in a heatproof platter.
3. Heat up 2 tablespoon oil to fragrant chopped garlic. Add in salted bean paste, stir-fry until aromatic. Add seasoning, stir-fry briskly for a moment. Remove and place onto the stuffed beancurd pieces.
4. Steam over medium heat for about 10 minutes. Remove from heat, drizzled with chopped spring onions and red chilies. Serve hot.