Stir fry 'Hai Long' Strips

'Hai long' is a sea vegetable and from what i know it has high nutrients and vitamins. The product is packed dried and have to soak it before cooking into your favourite dishes. It also have very strong of 'fishy' smell, i normally soaked it with hot water with some salt. Note that a small amount of 'hai long' is enough as it will expand when wet. Rinse about 2-3 times to 'get rid' of the smell..

Ingredients

a small handful of hai long - soaked
1 carrot - shredded
1 tbsp dark soya sauce
fair amount of sesame oil
water
vegetable bouillon
ginger slices

Method

1. Drain and set aside the hai long strips.

2. Heat the pan saute with some ginger slices till golden. Toss in the carrot shreds and fry for 1-2 minutes. Stir in the hai long strips and mixed well.

3. Add in the dark soya sauce, vegetable bouillon and some water. Cover and simmer for 3-5 minutes. Add in water if the sauce gets dry up.

4. Dash in the sesame oil and off fire. Sprinkle with sesame seeds. Serve immediately.

Kang Kong Tomyam Soup

My neighbour had a little garden planted with vietnamese kang kong and she gave us a few batches of the vegetables. And i really have some hard time to think what to do with it...because i almost out of ideas with kang kong recipes..So i decided to cook it with tomyam paste, either fry or into soup...up to your choices :)

Ingredients

a bundle of kang kong - pluck the leaves and 'hollow' stalks, discard the hard stalks at the base
a few pieces of dried bean curd or a piece of tofu - diced it
tomyam paste
water


Method

1. Rinse drain and set aside the kang kong vegetable.

2. Bring a pot of water to boil, add in the bean curd pieces.

3. When the water starts to boil again, put in the kang kong vegetables and stir in the tomyam paste (to your taste).

4. Mix well cover and allow to boil. When it bubbles, off fire simmer about 1-2 minutes. Serve hot.