Wednesday, January 12, 2011

Spicy Taucu(Ground Bean Paste)wt Chinese Eggplant and Shrimp


Few days before Christmas I was food shopping in Queens .Actually I want to visit one of my favorite Malaysia grocery store in Elmhurst,Queens .This store have larger variety of Malaysia goodies and ingredients.Beside that the price is much better compare with other grocery store in the city.It's been awhile since I visited this grocery store and mostly all my Malaysian goodies and ingredients in my pantry almost gone.So I take this opportunity to stock up my pantry.One of the item that I been looking for a while ,guess what?? It's fermented ground bean paste (Taucu)!! ..I'm glad the store do carry the bean paste that I like.Sometimes if the stock sold off we have to wait for the next shipment.Sometimes the shipment took weeks or maybe months to arrive here.Why so long,you might wonder,right? It's because the shipment is really travel across few ocean before reach States..Well,you must wondering why this bean paste is so special,right? Actually I can't really explain it...Maybe I'm so use to eat this kind of flavor bean paste then others bean paste flavor which is not up to my expectation.Mostly the bean paste sold here is made in China. I recalled my mom like to use this kind of bean paste to cook "young tau fu"(stuffed fish paste) or steamed fish.But today I use it to cook with eggplant and shrimp..The taste and flavor is Priceless!!










Ingredients:
4 Chinese or Japanese Eggplants,washed and cut 2 inch
1 tbsp minced garlic
2 tbsp ground bean paste(taucu)
12 large shrimp,shelled and deviened
200 gm minced meat (chicken,pork or beef)
1 or 2 tbsp sambal paste or *chili paste is available in any Asian store*(depend on your spiciness)
1 small carrot,peeled and sliced
1 stalk scallion,washed and cut
sugar and salt to taste
1 cup oil


Method:
1:Heat oil in a large wok or frying pot at high heat.When the oil reach 350-375 F,toss in cut eggplants into the hot oil for 1 minute.Use spider sieve to remove cooked eggplant from the oil into a pot of cold water to wash away the excess grease.I forget what's the name for this kind of cooking process but mostly all the Chinese restaurant use this method to cook meat and vegetables for stir-fry.That is why you can see the vegetables or meat still retain the freshness ,crunchiness and softy texture..
2:Heat large skillet or wok with 1-2 tbsp oil and garlic at medium high heat.Stir-fry garlic for 30 seconds,add in minced meat , sambal or chili paste and bean paste(taucu)
3:Saute for 5 minutes before toss in shrimp.Cook shrimp for 30 second before toss in cooked eggplant and carrot.Add salt and sugar to taste,mix well.
4:Stir-fry all the ingredients for another 5-10 minutes.Check the seasoning before toss in scallion and dish out , serve warm with steamed white rice.



Note:
This is not an Advertorial post!!I show the photo of bean paste to avoid any confusion of other bean paste.









10 comments :

Charmaine said...

Yes, that's the brand that we buy too, but it's difficult to find it here, becos of all the made in china ones. I always ask my relatives to buy for me from Msia when they visit.

MaryMoh said...

I love food cooked with bean paste. It adds beautiful flavour to the dish. And with prawns...ooohh...my favourite...has to be my best!

Anncoo said...

I am using this brand too. Your dish looks so delicious especially with the taucu added. mmm...making me hungry now :))

ICook4Fun said...

I have to get a bottle of this when I go to NY the next time. Like you I don't really like the bean paste from the Asian store here.

Jenn @ Cooking Aweigh the Pounds said...

Thanks for including the picture of the bean paste. I am on the west coast. I wonder if they carry this brand at my Asian grocery store.

The shrimp dish looks fantastic!

dinewithleny said...

Mmmm....this looks so yummy, just need a bowl of rice now. =)...I love cooking eggplants with taucu as well.

Wendy said...

Thanks for showing the bottle. I always want to see what the ingredient is if I am not familiar with it. I like to buy the same thing to try out a recipe.

wendy said...

Do you discard the oil in step 1 and start with a clean skillet and oil in step 2?

My Asian Kitchen said...

Charmaine:
oh!! I thought Australia have better selection of Msia goodies then State bcos it's nearer to Msia,no?


Mary:
lol!! prawns is my friends too!


Anncoo:
Thank you ☺

Gert:
when are you coming to NYC again? if not if I go there b4 CNY I will get for you..I'm thinking next week maybe bcos I have to go to see my MIL..


Jenn:
Thank you for dropping by ☺
I think west coast have better selection then NYC,no? Maybe you can look into the online store who carry Msia stuffs..


dinewtleny:
Thank you ☺

wendy:
I remove the cooked eggplant from the stock pot that I used as fryer..I re-used the oil for stir fry,just save it in a bowl.
Yes I used clean skillet to stir fry but if you used skillet to cook the eggplant in oil first,just remove the excess oil from skillet after remove the eggplant to running water to wash out the excess oil..Unless the fried oil is very dirty,I discard if not I reuse again to stir-fry noodles or veges..Hope this help ☺

Dawn said...

That's the same brand of tau cheong I like best...I acutally asked my mom send to me by slow boat! Now I know if I ever go NYC to renew my passport this year, I will go to this M'sian grocery store.

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.