Monday, June 15, 2015

Talaba, Tokwa at Tausi

(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!

Rinse 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.

Saute 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!

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