'Lup-lup' Delight

This is one of my favorite dish which I learned from my mom many years back. I am not too sure if this dish is from Hakka, Hokkien or Cantonese influence as we are a mix of the three. What I like about this dish is the varieties of ingredients used and of course it is extremely yummy and appetizing but required a little more work.

Previously, like some 20 years ago, we can get really good 'tau-kua' or a type of bean curd which is harder than the normal tofu. They used to be yellow in color and has a very fragrant smell. However, I can't seem to find this particular 'tau-kua' anymore. Though they are still selling the same thing but the taste and texture is completely different.

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Ingredients

• 200g French beans (cut into small piece of 1.5cm)


• 2pcs 'Tau-kua' - hard bean curd


• 150g Lean pork or pork belly (not too fatty ones) - cubed


• 2pcs Red chilies


• 150g Raw peanut (toasted with skin removed)


• 10g Preserved black beans


• 3 cloves Garlic (minced)

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Methods

1. Heat up wok with some oil and lightly fry the French beans and tau-kua separately. Lift them up and put aside.


2. Add some more oil into the wok and stir-fry the pork cubes until 50% cook. Lift up and put aside.


3. If the wok has not enough oil, add a little bit more and saute the garlic, add in the red chilies (squares) and stir for a while before throwing in the preserved black beans and continue to stir.


4. Add in the pork cubes, French beans and tau-kua and stir further for another few minutes till the pork is thoroughly cooked.


5. Before you life them up, throw in the roasted peanuts and stir.

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