Tuesday, March 9, 2010
I have posted many dishes using Tau kan which is a wet type of bean curd sheet that many vegetarian ingredients vendor have in stock. It is normally kept frozen because the quality would deteriorate rapidly if kept at room temperature and mould would form in not time at all. Tau kan by itself is actually tasteless but it soak up gravies and flavours quite well.
In this recipe I used tau kan as a vegetarian replacement for anchovies which is a vital ingredients in making sambal for nasi lemak (coconut milk rice).
Nasi lemak is one a popular Malaysian food which is normally eaten during breakfast. But then, there a also many outlets serving this wonderful dish at any time of the day!
Taukan, 3 blocks, cut into strips
Onions, 1 pc, slice thinly
Chilly paste, 2 table spoons
Lime Juice, from 3 limes
Salt to taste
Sugar to taste
Peanut, toasted (or you can buy from the local kacang putih man), ½ cup
Deep fry tau kan until crispy and put aside to drain away any excess oil. Heat up frying pan and add in around 3 table spoons of vegetable oil. Sautéed onions and chilly paste until you can smell nice aroma coming out from these ingredients. Add in lime juice, salt and sugar to taste. Add in peanuts and taukan. Sever with nasi lemak (coconut milk rice)