Ingredients
Serves: 4
Serves: 4
- 2 tablespoons oil
- 2 cloves garlic, chopped
- 1 tablespoon taucheo, mashed
- 1 large onion, sliced
- 1/2 white cabbage, cut into large pieces
- 200g small prawns, shelled
- 5 dried mushrooms, soaked and halved
- 20g dried lily buds (kin chiam), soaked; cut off the hard tips and tie each strand into a knot
- 3 strips dried bean curd skin (tau kee), soaked for 1 to 2 minutes and broken into 5 cm pieces
- 500ml water
- 20g tanghoon (glass noodles), soaked until pliable
- Sugar, salt and pepper
- Coriander leaves for garnish
Directions
Prep:20min › Cook:30min › Ready in:50min
- In a large wok, heat the oil and fry the garlic until golden. Add the taucheo and fry until fragrant.
- Add the onion and cabbage and stir-fry well. Add the prawns, mushrooms, lily buds and bean curd sheets. Pour in the water and cover. Bring to a boil over high heat, then simmer gently for 15 minutes.
- Add the tanghoon and cook covered for 5 to 6 minutes. Add more water if necessary. Season with sugar, salt and pepper to taste. Garnish with coriander and serve hot with rice.