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!

Oyster Tausi

Hubby and I always order this dish at our favorite Chinese restaurant.  So when I found big, plump, shelled oysters at the newly opened supermarket nearby, I bought about a kilo!  (I plan to make 2 more dishes with the oysters!)

The dish was surprisingly easy to make (it was fast, too!  ready in about 15 minutes or less!)

300 to 350 grams fresh oysters, with liquor

3 thin slices of ginger
1 small shallot, sliced
1 spring onion, minced
3 to 4 cloves garlic, minced
2 pieces dried chili (whole)
1 tablespoon black beans or tausi, rinsed

1 tablespoon shao xing wine
2 tablespoons light soy sauce
splash of sesame oil
cornstarch slurry

Heat some oil in a frying pan.  Saute the ginger first, then the shallots and spring onions.  When the shallots are soft, add the garlic and dried chili.  When the garlic becomes fragrant, add the tausi (black beans).

Add the oysters, including the liquor and stir around.  Add the shao xing wine and soy sauce.  Stir the oysters to cook evenly.  When the mixture boils, add a little cornstarch slurry (just a little or else the dish might end up being pasty rather than saucy).  Do not overcook!  Remove from the heat and splash a little sesame oil

*I usually sort the oysters and use more or less similarly-sized ones.  This way, the oysters cook evenly.