Ingredients for 8 pax:
• 350gm White Cabbage
• 20gm Dried Lily Buds
• 15gm Black Fungus
• 40gm Dried Beancurd
• 250gm Medium Skinned Prawns
• 25gm Glass Noodles
• 6 pips of Chopped Garlic
• 1 ½ tbsp. Fermented Soybean Paste
• 300ml Water
• 3 tbsp Cooking Oil
• ¼ tsp Black Soy Sauce
• 1 tsp Salt
• ½ tsp Chicken Granule
• 1 tsp Sugar
Preparations:
• Wash cabbage & cut into medium size
• Scald Dried Lily buds with hot water for 1 min & lightly squeeze dry, remove the hard stamps & tie a knot.
• Soak dried bean curd sheet till soft & cut into 6-7cm length.
• Skin prawns.
• Run glass noodles under running tap water before use.
• Chop garlic till fine.
Methods:
• Heat up oil & fry garlic till light brown, add in fermented soybean paste, fry till it gives out aroma.
• Add in prawns, black fungus, dried beancurd & stir fried for 2 mins.
• Add in water and wait till dried beancurd turn slightly soft, gradually add cabbage & lily buds, flip over the mixed ingredients till cabbage is cook.
• Lastly rinse glass noodles under running water, then scattered over the mix vegetables & stir 2-3 times until well mixed.
• Shut the fire & ready to serve.