Another Hakka dish that i cooked last week. I remember my mom cook this kind of dish when i was small.
It is nice to serve with porridge.
The recipe adapted from the book "Hakka an Inspiring Collection of Hakka Foods"
100g pickled radish
50g dried anchovy
30g fermented salted black beans
1 red chillies (chopped)
2tbsp chopped spring onion
1tbsp chopped garlic
1/2 tbsp light soy sauce
1. Soak pickled radish in the water to reduce the saltiness, rinse and diced.
2. Deep-fry anchovy in the hot oil over high heat until slightly crispy, drain well.
3. Stir-fry pickled radish in the hot wok without oil until dry and aromatic, set aside.
4. Heat up 1tbsp oil in the wok to saute garlic until fragrant. Add in pickled radish, fermented black beans, chillies and seasoning, stirring constantly over high heat until well combined. Add spring onions and fried anchovy, toss well. Serve at once.