Mei cai with noodles

Ingredients

1 packet of preserved mei cai
1 canned of braised peanuts
a packet of tao pok
2 packet of instant noodles (discard seasoning sachets)
2 tbsp dark soya sauce
po lo gu seasoning
sesame oil
water

Method

1. Soaked the dry mei cai over the night. Drain away the excess water and chopped into pieces.

2. Cut tao pok into strips.

3. Put chopped mei cai into a pot and bring to cook with tao pok strips and braised peanuts.

4. Add in dark soya sauce, po lo gu seasoning and sesame oil and continue to cook till mei cai soften.

5. In another small pot, cook instant noodles. Drain and ladle cooked mei cai over. Serve.

Black pepper potato

Ingredients

4-5 medium size potatoes
a handful green frozen peas
2 tbsp black pepper sauce
1 tbsp mushroom sauce
water

Method

1. Skinned potato and cut itno wedges. Put some salt and soaked with water for 10 minutes. Drain and set aside.

2. Stirred in the potato wedges, add in some water and bring to cook till soft. Dish up.

3. Saute some ginger slices till brown, pour in the sauces and add water. Add in the frozen peas and the potato wedges and making sure well coated. Leave to simmer for another 2 minutes.

4. Off fire and serve.