Monday, September 06, 2010
Loh Haun Jai - Pantry Soong
This is what I call Pantry Dish. - and it is what it is, other than a jar of fermented red beancurd (nam yu) you will find all these ingredients in your Chinese pantry [more]
the qty is up to you but its a mix of
dried Chinese mushrooms
dried bean curd sticks or knots
dried wood ear fungus
1 small packet of fun see (glass noodles), soaked, and drain
3 cubes of fermented red bean curd
4 cloves of garlic, sliced.
Put all your dried up bits in a bowl and cover with boiling water, leave for 15-20 mins. Drain and set aside.
Note: i keep the soaking water as stock, so rather than throw all those yummy flavours away, drain your mix into a spare pot, and put it back on your stove in the back corner. Add some sweetness by boiling some greens and bones. Use the liquid for the rest of your dishes.
In a lidded saucepan, stir fry the garlic with a bit of oil, until fragrant. add fermented bean curd. break up the cubes and stir well over the med heat. Add a little bit of water, mix to make sure the fermented bean curd is well mixed. Add mushroom, bean curd mix to the pot, stir and add stock until just covered. turn down the heat to a simmer and cover. Watch and add more broth if the mix goes dry. Simmer for 15minutes until bean curd and mushrooms are soft. Taste the broth, add soy and season well. Add the soaked noodles and stir, let the noodles soak up the broth. Serve