preparation
preparation 20 mins
cook time
cook time 40 mins
servings
servings 4 pax
course
course -
cuisine
cuisine -
difficulty
difficulty -

Instructions

Method

  1. Cabbage : Tear into small pieces / Glass Noodles , Dried Shrimps : Soak for 10mins / Dried Lily Buds : Soak till soften / Mushrooms, Wood Ear: Soak till soften and sliced / Fried Beancurd Sticks : Tear into pieces.

  2. Chop garlic, and soaked dried shrimps using Turbo Chopper.

  3. Add Fermented Bean Paste, chopped Garlic, Dried Shrimps and cooking oil in UltraPro 2L. Mix them evenly and Microwave on high for 5mins,

  4. Add in Cabbage, dried lily buds, sliced mushrooms, wood ear, canned mushroom, and 300ml chicken stock. Microwave on high for 5mins.

  5. Add fried beancurd sticks and glass noodles. Give it a few mix, ensuring all ingredients are well combined, and beancurd sticks are soaked in the chicken stock. Microwave on high for another 8mins.

  6. Let the dish rest for 5to 10mins covered before serving.

  7. Note : You may change the vegetables into your preferred choice. Do taste test, do add salt and sugar if necessary.

  8. Note 1 : If stack cooking method is used, do add cooking time for another 5mins or more.

Ingredients

  • 300 g Cabbage
  • 30 g Glass Noodles / Tang Hoon
  • Handful of Dried Lily Buds / Kim Chiam
  • 1 small Canned Mushroom (Optional)
  • 1 tbsp Fermented Bean Paste / Cheo
  • 1 Pack Fried Beancurd Stick (about 80g)
  • 300 ml Chicken Stock
  • Handful of Wood Ear
  • 3 pcs Dried Mushroom
  • Few Slices of carrots
  • 20 g Dried Shrimps
  • 2 cloves Garlic
  • 4 tbsp Cooking Oil

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