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