APAT NA ULAM – TAUSI,TOFU,CABBAGE AND EGGPLANT PLUS KAMOTE WITH BAGOONG

1. STEAMED EGGPLANT, CABBAGE WITH FERMENTED BLACK BEANS

Prep time: 20 minutes
Cooking time: 12 minutes
Yields: Serves 4 with steamed rice and fried fish

1 large eggplant, cut into large pieces
4 tbsp olive oil
1 large onion, peeled and chopped
2 oz ginger, peeled and chopped
1 package firm tofu, drained and diced small
5 cloves garlic, minced
1/2 can fermented black beans, drained, washed

1/4 wedge of a small green cabbage, sliced thinly
1 tbsp chili garlic paste
1 large tomato, chopped

Steam eggplant for 6 minutes or until soft. Set aside.
Pre heat oil for a minute.
Add onions and ginger and cook for a minute.
Add tofu and cook for a minute and a little brown.
Add garlic and cook for 30 seconds.
Adjust heat to medium.
Add black beans (mash a portion) for a better flavor.
add cooked eggplant
add cabbage
Stir, cover and cook for 30 seconds or longer until cabbage is cooked.
Uncover and add chili paste and tomatoes.
Cover and cook for a minute.
Serve.

2.EGGPLANT AND TOFU WITH FERMENTED BLACK BEANS

Prep time: 30 minutes
Cooking time: 20 minutes
Yields: serves 4 with steamed rice.

tofu (1/2 of the package) drained from its brine.
eggplant cut into small pieces (3/4 inch thickness)
1/2 tsp salt
1 cup cornstarch for dredging the eggplant and tofu
1 cup cooking oil
4 tbsp ginger, peeled and sliced thinly
10 cloves garlic, minced
1/2 cup fermented black beans – drained from brine and washed with cold water
1/4 cup oyster sauce
1/2 cup chicken stock
1 pc serrano pepper, sliced thinly – soaked in cold water to lessen the spicyness
slurry – 2 tbsp cornstarch dissolved in 1/2 cup water
1/2 cup chopped green onions

Place eggplant in a bowl and add salt. Combine all and set aside.
Salt will remove the liquid from the eggplant making it crispy when fried.
use paper towel to remove the liquid and saltiness after.
Preheat oil to 350 F.

Coat with cornstarch in a bowl and fry until brown (4 minutes)
Dredge tofu with cornstarch as well and fry until brown. (4 minutes)
Set tofu and eggplant on the side.
remove cooking oil from the pan leaving only 2 tbsp for cooking the rest of the ingredients.
Saute ginger for 45 seconds then add garlic and cook fo 30 seconds.
Add tausi or blackbeans and oyster sauce
Add chicken stock
Bring to a boil (2 minutes)
then add eggplant and tofu.
Stir in slurry and combine until sauce has thickened.
Add serrano pepper and scallions
Combine.
Turn off heat and serve with steamed rice.