Potatoes with Sichuan Fermented Bean Curd

A little East meets West...


Ingredients

- 2 Potatoes (sliced)
- 1½ or 2 cubes of Fermented Bean Curd（腐乳）
- Spring Onions (finely chopped)
- ½ tea spoon of Sugar
- 1 tea spoon of Light Soy Sauce



Ok, if you do not know what is 'Fermented Bean Curd', here it is...

It comes in various brands. And there are the non-spicy types. I have used the Sichuan Fermented Bean Curd in chilli and sesame oil. It is normally in small bottle. Rather good with porridge... But there are some who can't take it's 'strong' taste... Haha... :)

Reminder : What I have suggested here is just something to MY taste. Please don't take this as the 'bible'. Go explore yourself. Whether you like it saltier or sweeter, that's really up to your own judgement. Just have FUN!


Preparation

- Skin and slice Potatoes 
(not too thick and yet can't be too thin...)
- Put the fermented bean curd, soy sauce (just a little), and sugar in a bowl and mix them well. Smash the bean curd to paste. 
- Add half a glass of water to the mixture. Stir well.
- In a deep wok or pan, put in the Potatoes and Mixture.
- Bring it to 'boil' then immediately bring the fire to low. Let it simmer until sauce is almost dry. (Note: It's ALMOST dry and NOT totally dry!) This process will take around 20-30min (In Chinese term - 焖). 
- In the midst of the process, stir the potatoes 2 or 3 times. Just to make sure the potatoes are 'absorbing' the sauce evenly. DO NOT 'over-stir'! You will break the potatoes slices and ultimately get mashed potatoes...
- When it's done, off the fire and let it sits for 5-10min.
- Serve on plate and sprinkle with chopped spring onions.


Please try it. I simply love it!