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BBC (Ying chow style)

September 24, 2009
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I suspect you have to have grown up in Adelaide to want to make this dish. It’s the signature dish of a very popular late night haunt in China town. Living in Melbourne, I missed it so much I had to find a recipe for it.

BBC stands for Broad beans and bean curd and Chinese chutney

yingchow

Be brave, give it a go!!

You’ll need

  • Around 3 tbsp peanut oil
    50g Ma Ling pickled chinese cabbage chopped into small pieces. (Yellow tin, weird looking!)
    1 pack Marinated Spicy Tofu, sliced thinly
    2 chillies chopped
    4 cloves of crushed garlic
    Soy beans (1 packet)
    2 tsp fish sauce
    2 tbsp oyster sauce

To Cook

Fry the chillie and garlic in. Add the chinese cabbage, and cook for a further minute. Add soy beans and fish sauce and fry for a couple more minutes. Lastly, add the tofu  and oyster sauce.  Serve with rice.

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12 Comments leave one →
  1. Thea permalink
    October 10, 2009 2:43 am

    It is lonely to live in a place where only one person knows what bbc is.
    I thought is stood for broad beans bean curd and chinese chutney but then that is too many c’s.
    love tip

    • Anonymous permalink
      August 2, 2010 11:39 pm

      It does stand for broad beans bean curd and chinese chutney. Its just abbreviated BBC. Easier to say than bbbccc… lol.

    • Marley permalink
      August 2, 2010 11:40 pm

      It does stand for broad beans bean curd and chinese chutney. Its just abbreviated BBC. Easier to say than bbbccc… lol.

  2. June 16, 2011 2:12 pm

    Just tried the recipe and it’s spot on. My preference was always to eat at East Taste across the road where the staff were nicer. Then East Taste got new owners and chef and the food went crappy for 2 years. now it’s good again. Also found this recipe for the Shallot Pancakes

    http://www.lifestylefood.com.au/recipes/14738/shallot-pancake-recipe

    My other favourite dishes are the Fried Beef in Peking Sauce, Salt and Pepper Tofu (although Alt & Pepper chicken and squid are also both good) and the e-shand chicken.

  3. June 17, 2011 8:51 pm

    Also i think it’s:

    B=Broad Bean
    B=Bean Curd
    C=Chinese Chutney

  4. Anonymous permalink
    October 21, 2011 6:58 pm

    Had broad beans from the garden, and tried a variation of your recipe… thanks for putting on cos i’d have no idea what to do with broad beans otherwise!! delish! cheers :D

  5. Daz permalink
    February 27, 2012 2:05 pm

    Does anyone know where I can find fresh broadbeans?

    • February 27, 2012 5:42 pm

      Asian grocery stores almost always have them

  6. Daz permalink
    February 28, 2012 12:42 pm

    Thank you!

  7. April 14, 2012 12:31 am

    Lots of restaurants in Adelaide’s Chinatown offer BBC; my favourite is still East Taste’s, where I first, er, tasted it. IMO, it absolutely requires whole fried chillis, and needs to be topped with some crunchy peanuts. Now that I know which pickle to get, I’ll try this at home.

  8. April 14, 2012 10:09 am

    BTW, stopped going to Ying Chow some years ago, because they would not supply fish sauce with fresh-chopped chili, because *somebody complained about the smell* and they had no icebuckets for chilling white wine on a hot summer’s night.

  9. November 21, 2012 3:22 pm

    I was having trouble finding a recipe online and had no idea it was unique to Adelaide! Cheers for this.

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