I had half a jar of fermented beancurd (豆腐乳) in my fridge. It had been there for quite a while because I kept forgetting it was there.
I wanted to cook kang kong with hae bee hiam yesterday, but I ran out of hae bee hiam. Bummer.
So I rummaged through the fridge for something I could use and I saw the fermented beancurd. 🙂
I started by mashed the beancurd with a fork. I added water and mixed again. This was set aside.
In a heated wok, I sauteed garlic in some vegetable oil for about half a minute.
Once the garlic had turned slightly brown at the edges, I added the fermented beancurd.
Then I added the kang kong.
And fried until the leaves had wilted. I also added some chilli, but that is entirely optional.
Since the fermented beancurd was already salty, I did not add additional salt. I did, however, add some grounded white pepper..
What a difference some fermented beancurd can make to a dish!!
- 500g kang kong (water spinach)
- 4 clove garlic, minced
- 4-5 bird's eye chilli, sliced (optional)
- 4 blocks fermented beancurd, mixed with 1/3 cup water
- 1/8 teaspoon grounded white pepper
- Mash fermented beancurd and mix with water. Stir to combine.
- Heat oil, saute minced garlic for about 30 seconds. Add fermented beancurd and water mixture.
- Add kang kong. Stir-fry until kang kong has wilted.
- Add chilli, if using, and grounded white pepper.
- Serve immediately.