Monday, January 31, 2011
Char Liap Liap
This dish is usually served with plain porridge in many Hokkien home.
I got the recipe from one of my favourite magazine - Flavours
and I like this old issue very much.
Chinese long bean - They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.
In a serving size of 100 grams of long beans there are 47 calories, 0 grams of total fat,
0 mg cholesterol, 4 mg sodium (0% daily value), 8 grams of total carbohydrates (2% daily value),
and 3 grams of protein (5% daily value).
Tofu has very little flavor or smell on its own. Consequently tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used.
preserved radish (chai poh)
5 pips garlic, minced | 30g dried shrimps (soaked in water and drained) |
50g preserved radish, diced (must be sweet type) | 150g long bean (cut in 1 cm apart) |
2 pieces firm bean curd (tau kwa), cut into small cubes |
1 tablespoon light soy sauce | 1 teaspoon oyster sauce | little bit of salt
heat up 2 cups of oil fried the bean curd until golden.
heat up 1 tablespoon oil in wok to stir-fry the garlic, dried shrimps
and preserved radish until aromic.
Add in long beans. stir-fry for a few seconds before adding the bean curd.
continue to fry about 5 minutes to 8 minutes (depending on whether you like crunchy
or soft for the long bean) and add in the seasoning.
Dish out and served with plain porridge or steam rice.
Posted by boon's little kitchen at 2:58 AM