Konnyaku Sambal Dish

Ingredients

50 g konnyaku cuttlefish - cut into strips

50 g konnyaku fishballs - halved

1 -2 tbsp sambal paste

Method

1. Saute some ginger shreds in a wok, add in the konnyaku stuff and stir fry for 2 minutes.

2. Add in sambal paste and sprinkle some salt. Add in some water if the turn up too dry.

3. Off fire and serve.

(Proposed ~ dish can be served with nasi lemak)

New ~ Instant rice vermicelli packets

New products ~ 5 different flavourings in a pack cost at S$3.00 ~ contains MSG...but the ingredients are all in the seasoning sachet, i love the clear soup....half the oil pack so that the soup will not turn up to be too greasy....

New product ~ a packet of 5 cost at S$3.00

Maitri brand ~ Extra HOT fried noodle....really very SPICY

Coco Plat with Cashew nuts

Ingredients

200 g Coco plat or haricot vert - cut diagonally
1 carrot - sliced coarsely
a handful of konnyaku prawns
a handful of unsalted cashew nuts
2 tbsp mushroom sauce
1 tbsp light soya light
water
pepper

Method

1. Saute some ginger shreds in a wok, put in coco plat and carrot with some water. Allow simmering about 10 minutes.

2. Add in konnyaku prawns, cashew nuts, sauces and water. Mixed well and cover for couple of minutes.

3. Off fire and serve hot.

Fried Noodles

Ingredients

20 g snow peas

1 tomato - sliced
1 carrot - shred

spaghetti noodles

fresh white mushroom - sliced
bean sprout

Sauce - mixed together
2 tbsp tomato ketchup
1 tbsp chilli sauce
3 tbsp water

Method

1. Cooked spaghetti as on the pack. Drain and set aside.

2. Heat 2 tbsp oil in non stick pan.

3. Stir fry pois gourmand and carrot shred for 2 minutes. Add in mushrooms and bean sprouts.

4. Put in noodles and add sauce, stir fry for another 2-3 minutes.

5. Off fire and dish up. Garnish with tomato sliced and some tomato sauce. Serve immediately.