INGREDIENTS :-
¾ to 1 cup water (adjust accordingly)
200g belly pork / chicken *Optional
200g belly pork / chicken *Optional
500g yambean (sengkuang) - peeled and cut into thin strips
1 carrot - peeled and cut into thin strips
1 small cabbage (about 200g) - cut into thin slices
6 dried shiitake mushrooms - soaked in hot water to soften
150g (2) Onions
80 g dried shredded cuttlefish- rinsed
5 cloves garlic - chopped
½ tbsp dark soy sauce (for color)
Salt , sugar & pepper - to taste
1 carrot - peeled and cut into thin strips
1 small cabbage (about 200g) - cut into thin slices
6 dried shiitake mushrooms - soaked in hot water to soften
150g (2) Onions
80 g dried shredded cuttlefish- rinsed
5 cloves garlic - chopped
½ tbsp dark soy sauce (for color)
Salt , sugar & pepper - to taste
INSTRUCTIONS :-
Blanch pork belly in a pot of boiling water for about 8-10 minutes. Remove and cut into thin bite-sized strips and set aside.
Cut off stems from mushrooms. Squeeze excess water away and cut into thin slices.
Heat up oil in a wok. Stir fry onions and garlic till fragrant. Pour in the shredded cuttlefish and fry till fragrant followed by the pork belly and mushrooms. Then add carrots, cabbage and yam bean and continue to stir-fry.
Season with some salt and dark soy sauce and mix everything well. Add some water so that it won't be too dry. Cover the wok and let it cook for about 10-15 minutes until all the vegetables have softened.
Season to taste with sugar,salt and pepper. Turn off heat and dish out. Serve with fresh lettuce leaves and sambal belacan.
Cut off stems from mushrooms. Squeeze excess water away and cut into thin slices.
Heat up oil in a wok. Stir fry onions and garlic till fragrant. Pour in the shredded cuttlefish and fry till fragrant followed by the pork belly and mushrooms. Then add carrots, cabbage and yam bean and continue to stir-fry.
Season with some salt and dark soy sauce and mix everything well. Add some water so that it won't be too dry. Cover the wok and let it cook for about 10-15 minutes until all the vegetables have softened.
Season to taste with sugar,salt and pepper. Turn off heat and dish out. Serve with fresh lettuce leaves and sambal belacan.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10212825796265998&set=pcb.1842810519313208&type=3
Credit: Eelynn Koay
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/04/complete-recipe-shredded-cuttlefish-and.html
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