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Tauco, Taucu, Taotjo, Tao Jiew or Tauchu ( Chinese: 豆醬; pinyin: dòujiàng; Pe̍h-ōe-jī: tāu-chiùⁿ; Thai: เต้าเจี้ยว, RTGS : Tao Jiew) is a paste made from preserved fermented yellow soybeans in Chinese Indonesian, Malaysian and Thai cuisines. [1]
Sep 10, 2013 · Instructions. Mix turmeric powder and fish and pan-fry over medium high heat until both sides are cooked through and crisp. Remove and set aside. Mash the salted soy beans into a paste. In a new pan, saute the onions until translucent. Add soy beans paste and stir to mix, cooking until fragrant. Add water and sugar and bring to a boil.
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- Where to Buy Fermented Bean Paste?
- Can Fermented Bean Paste Be substituted?
- What Type of Fish to use?
- Steaming Fish Fillet Instead
- To Have More Gravy
Fermented bean paste is the Chinese version of miso. It is sold as a paste or as whole beans packed in a bottle.
To create this dish, fermented bean paste or taucu from Taiwan, Singapore or Malaysia are the best choices. Thailand's fermented bean paste is another close option. If you are unable to find any of the suggested options, tweak this recipe by using miso, Korean doenjang or even black bean sauce. The taste profile will be different from the actual di...
In the video, I used Seabass but if you prefer other types of fishes, I would recommend that you choose white fish like cod, grouper, red snapper, trout or bream. Fishes like salmon can be used but it does have a strong taste which might change the overall taste of the gravy.
Instead of steaming a whole fish, you may steam fish fillets instead. I use thick cod fillets which work well with all steamed fish recipes such as Cantonese steamed fish or Teochew steamed fish.
If you want the dish with more gravy, feel free to add some water and some corn flour/water mixture to thicken it. In any case, I bet you will love this quick and simple dish. I especially enjoy it as the aromatics in this dish definitely tantalize the taste buds and perk the appetite. To get to reach the full aroma of the dish, do stir-fry the ing...
- Side
- 7 min
- 120
In a sauce pot, mix water, Tau Chu, minced garlic, Hua Tiao or rice wine, oyster sauce, and sugar.
Soya bean milk, also known in Malaysia as tau chui, susu soya or air tauhu, is a popular drink in the hawker culture, regularly available alongside the various dishes on offer at Malaysian Chinese stalls.
Add pounded garlic and shallots onto pork ribs in a mixing bowl. Add tau chu and sour plum sauce (and light soy sauce if preferred)and mix well. Arrange tomatoe wedges on top of pork ribs and steam for 40 mins. Serve with rice.
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Instructions. Slice pork into bite-sized pieces. Season with marinade (A) for at least several hours before use. Coat marinated pork in tapioca flour then deep-fry in hot oil until golden brown.
