Written by Money Tai Tai
Chinese Sarawakiens always over-cooked angled loofah, end up not many young generation Sarawakiens who have good teeth enjoy eating it. It is such an expensive dish in New Zealand Chinese restaurant yet we can't find a trace of it in any of our Sarawakiens' Chinese restaurant. We can find this angled loofah everywhere and cheap in our tamu (wet market) but it would cost NZ$9.00/kg in Auckland!
Kuching folks are lucky because now you can buy fresh "black wood ear" cultivated by farmers from main land China in outskirt Kuching, you can buy it from Stutong Tamu.
Slices of carrot and black wood ear (black fungus)
Note: If you want meat on this dish, then use slices of beef or pork marinated with fish sauce, soy sauce, garlic, pepper, vinegar and sesame oil, then fry together with carrot and black fungus
Must use very young angled loofah, cut into big pieces
Fry garlic with oil and salt
(Note: If you have meat, fry meat first before adding carrot and fungus)
Add carrot first then black fungus
After flavored with seasonings (can use fish sauce and black pepper) leave it aside
Now stir fry the loofa with sesame oil with high fire for less than 15 seconds
Within 15 seconds must add the ready cooked carrot and black fungus. Fry the combination for less than 30 seconds.
Remember NEVER over-cook loofa!
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