TAUGE CHATAU KUA
IKAN ASIN

Serves 4–6

This dish of bean sprouts (tauge) stir-fried with firm bean curd (tau kua) and salted fish (ikan asin) is a typical homestyle dish. The key is to cook the bean sprouts lightly so they retain their juiciness and crunchy texture. Frying the salted fish not only makes them crisp but also makes them more fragrant. For those who prefer to spice up this dish, sliced red chilli can be added together with the chives.

Cooking oil as needed
Firm bean curd 1 piece, cut into cubes
Salted fish 50 g (1⅔ oz), cut into small cubes
Garlic 4 cloves, peeled and finely chopped
Prawns (shrimps) 150 g (5⅓ oz), peeled
Bean sprouts 300 g (11 oz), tails removed
Chinese chives 2 stalks, cut into short lengths

1.   Heat some oil in a wok and fry bean curd cubes until lightly browned. Drain well
and set aside.

2.   Reheat oil in wok and fry salted fish until fragrant. Drain well and set aside.

3.   Leave 2 Tbsp oil in wok and reheat. Add garlic and stir-fry until lightly browned.
Add prawns and stir-fry until prawns turn pink and are cooked. Sprinkle in some
water if prawns look dry.

4.   Add bean sprouts and fried bean curd cubes and cover wok with a lid for 3 minutes.
If mixture is too dry, sprinkle over some water.

5.   Add chives and fried salted fish. Mix well. Dish out and garnish as desired. Serve
immediately with rice.

NOTE

•  As a variation to this recipe, the salted fish can be replaced with salted vegetable (kiam chye).
Rinse the salted vegetable and cut into thin strips the same length as the bean sprouts.

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PERANAKAN HERITAGE

Cooking