BBC - broad bean, bean curd and Chinese chutney

[AdrianB]

In my city's Chinatown, a couple of restaurants serve what they call BBC. It's broad beans (or soy beans), bean curd and pickles/chutney. It's quite salty but is delicious! I think it's vegetarian and has no meat.

Is anyone familiar with how to prepare this dish or its history?

It's one of my favourites!

Edited February 8, 2009 by AdrianB (log)

[Nayan Gowda]

Small world indeed!!

A recipe for this was featured on ABC's The Cook and The Chef a few years ago.

http://www.abc.net.au/tv/cookandchef/txt/s1740269.htm

[AdrianB]

Thanks Nayan. I'll give it a shot and see how it turns out.

[AdrianB]

For other, the dish usually looks something like this:

I ended up making it on the weekend. The taste was right but I'd prefer a stronger pickle taste (and the marinated tofu was too doughy). Perhaps I need to marinate my own?

I prefer the flavour of 'Zha cai' (榨菜) over the 'Ma ling' I ended up using.

Obviously it's a simple dish than can be tailored to individual preference.