Thursday, December 07, 2006

SF Cabbage with Fermented Red Beancurd

I love doing this vege dish cos I can keep it overnight and eat it for days. This dish always tastes best the next day cos the tasty gravy gets soaked up by the veges and makes the dish tastes better.

Here's sharing the recipe with you ....

Half a head of shredded Beijing Cabbage.
1 bundle bean thread, soaked in hot water till softened.
A handful of dried shrimps, soaked till softened.
5 pieces of dried chinese mushroom, soaked till softened and sliced.
3 pieces of fried bean sticks, soaked till softened and chopped.
3 pieces of ginger slices, juliened.
1 tsp chopped garlic.
2-3 cubes fermented red beancurd.
1 tbsp tau cheo (soya bean paste)

Stir fry ginger, garlic and dried shrimps in 3 tbsp hot oil till fragrant.

Add in the fermented red beancurd and tau cheo and fry for a minute.

Add in the mushrooms, cabbage and bean sticks and mix well.

Add in a cup of mushroom water and simmer the veges for two minutes.

Season to taste with a tbsp of sugar, a dash of pepper and a tbsp of sesame oil.

Add in the softened bean threads and mix well.

Dish up and ready to serve.

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