(in English: Oysters, Tofu and Fermented Soy Beans)
As always I could not resist buying oysters (talaba in the
vernacular)! Especially those that were fresh, and really big! But
alas, it was the last of the batch and came up only about 350 grams. It
was certainly not enough for dinner - we were 5, with rather big
appetites! What to do then?
Tokwa (firm tofu) to the rescue!
The recipe is very easy too!
350 grams of shucked oysters and drain lightly. Meanwhile, slice 2 to 3
blocks of very firm tofu (tokwa in the vernacular) into cubes roughly
the same size as the talaba; set aside. Slice 3 to 4 stalks of leeks
into thin, diagonal slices; separate the white part from the green
part. Prepare a tablespoon (or more depending on your taste and the
brand) of tausi, or fermented black beans; lightly crush with a fork. Prepare a few slices of ginger.
the ginger and white part of the leeks until softened then add the tausi. Stir
fry a few seconds then throw in the tokwa cubes; stir the pot. When the
tokwa takes on the color of the tausi, add the oysters. Cook briefly,
until the oysters are just cooked. Season to taste; personally I did
not have to since the tausi has a lot of flavor and saltiness already!
If there is a lot of liquid, thicken with cornstarch slurry. Garnish
with the green part of the leeks and serve. It's great as rice topping!