Chilli Yong Tau Foo

Ingredients

some green chillies

a packet of beancurd sliced

5 konnyaku fish cake

1 tbsp dark soya sauce

salt

water

Method

1. Wash and deseeded the green chillies, and cut into 3-4 parts.

2. Soaked the beancurd sliced till soft, cut into strips. Halved the konnyaku fish cake.

3. In a wok, stir fried beancurd strips till golden brown. Dish up and set aside.

4. Using the same oil, saute some ginger slices. Stir fried green chillies for 2 minutes. Add in konnyaku fish cake and brown beancurd strips.

5. Add in the seasoning and some water. When it starts to bubble, off fire and simmer about 1 minute. Dish up and serve hot.

(note: you can also add in tao kwa or any other ingredients)

'Fou Shou Gua' with Dong Fen

Ingredients

1 Fou Shou Gua

1 carrot

1 small packet of Dong fen

seasoning

roasted sesame seeds

Method

1. Skinned the fou shou gua and seeded, cut into slices. Carrot shred and soaked the packet of dong fen until soft.

2. Saute some ginger shred till golden brown, add in the sliced fou shou gua and carrot shred and stir fried for 2 minutes.

3. Drain the soaked dong fen and transfer to the wok. Mixed well with the ingredients and add some water if turned up to dry.

4. Seasoning and off fire. Dish up and garnish with some sesame seeds. Serve hot.