Lo Han Chai with Blette

Ingredients

1 canned of Lo Han Chai

1 bundle of Blette

1 carrot - slice

2 sheets of deep fried beancurd skin

water

Method

1. Wash and cut blette into biteable size, separating the stalks and the leaves.

2. Oil the wok, saute with some ginger slices. Stir fried blette stalks and carrots for 2-3 minutes. Add in the leaves and some water. Cover and allow simmering.

3. When the vegetable starts to bubble, pour in the canned Lo Han Chai and break the beancurd skin into smaller pieces. Pour in water to create gravy.

4. At the second boiling, off fire and let it stand till serving. No seasoning is required, as Lo Han Chai has all the required.

Riz de Marron

Ingredients

rice washed and drain
a handful of chestnut - canned

Method

Prepare the rice for cooking as usual. Add in the canned chestnut and its water and turn on the electric cooker. Serve hot when done.


(Alternatively, you can use fresh chestnut by soaking in hot water, shell removed for 10 minutes and peeled.)