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材料:
English:
| Chinese long cabbage(紹菜) |
2 taels (80g) |
| Broccoli |
2 taels(80g) |
| Bean vermicelli(粉絲), soaked 1 small bundleChinese black mushroom, soaked |
8 |
| Carrot |
1 tael(40g) |
| Straw muchroom |
12 |
| Cloud ear fungus,(雲耳)soaked |
8 |
| Snow ear fungus,(雪耳) soaked |
1 |
| Bean curd puff (豆腐卜) |
6 |
| Sweet soya sheet |
6 |
| Preserved red taro cube(南乳) |
2 tbsp |
Indonesia:
| KUBIS PANJANG |
2 IKAT (80g) |
| BROKOLI |
2 IKAT (80g) |
| WORTEL |
1 BATANG (40g) |
| BIHUN |
1 BUNDEL |
| JAMUR HITAM |
8 |
| JAMUR PANJANG |
12 |
| JAMUR KUPING |
8 |
| JAMUR KUPING PUTIH |
1 |
| TAHU KOPONG |
6 |
| KEMBANG TAHU |
6 |
| UBI MERAH |
2 SDM |
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調味料:
English:
| Water |
¾ Cup |
| Sugar |
1 tbsp |
| Light soya sauce and oyster sauce |
each 1 tbsp |
| Sesame oil |
½ tsp |
| Cornstarch, mixed with water |
1 tsp |
Indonesia:
| AIR |
¾ GELAS |
| GULA |
1 SDT |
| KECAP ASIN |
1 SDM |
| KECAP TIRAM |
1 SDM |
| MINYAK WIJEN |
½ SDT |
| TEPUNG KANJI |
1 SDT |
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作法:
English:
| 1. |
Rinse and cut cabbage into 2 inch (5cm) sections, trim broccoli into florets and slice carrot. |
| 2. |
Soak dry ingredients until soft, trim, rinse and drain |
| 3. |
Rinse bean curd puffs with hot water to remove surface grease, wipe sweet soya sheet. |
| 4. |
Bring half wok of water to the boil together with 1 teaspoon salt and sugar, 2 tablespoons oil, parboil vegetables until 70% cooked, remove and drain. |
| 5. |
Heat 4 tablespoons oil in wok, quick-fry sweet soya sheet in medium hot oil until light golden in colour, remove and soak for a while until soft. |
| 6. |
In a pot, heat 4 tablespoons oil, sauté preserved red taro cube, add all ingredients except bean vermicelli, add sauce and bring to the boil, lower heat to medium simmer for 2 minutes until well flavoured. |
| 7. |
Lastly add bean vermicelli and cook for 1 more mute. Thicken with cornstarch mixture and serve in the pot. |
Indonesia:
| 1. |
CUCI DAN POTONG KUBIS 2 INCI (5cm), POTONG BROKOLI DAN IRIS WORTEL |
| 2. |
RENDAM SEMUA BAHAN-2 KERING SAMPAI LEMBUT, CUCI LALU DITIRISKAN |
| 3. |
CUCI TAHU KOPONG DENGAN AIR PANAS, LALU LAP SETIAP LEMBARNYA |
| 4. |
REBUS SETENGAH WAJAN AIR DENGAN 1 ST GARAM DAN GULA, 2 SENDOK MAKAN MINYAK, REBUS SAYURAN SAMPAI KIRA-2 70% MASAK, ANGKAT DAN TIRISKAN. LALU REBUS SEMUA JAMUR SELAMA ½ MENIT, TIRISKAN |
| 5. |
PANASKAN 4 SDM MINYAK, MASAK CEPAT KEMBANG TAHU DI API SEDANG SAMPAI BERWARNA COKLAT, ANGKAT LALU RENDAM SEBENTAR SAMPAI LUNAK |
| 6. |
DIPANGGANGAN PANASKAN 4 SDM MINYAK, TUMIS UBI MERAH CAMPUR SEMUA BAHAN KECUALI BIHUN, CAMPURKAN SAUS DAN AIR, KECILKAN API DAN TANAK SELAMA 2 MENIT SAMPAI MASAK |
| 7. |
TERAKHIR MASUKAN BIHUN DAN MASAK 1 MENIT LAGI. CAMPURKAN TEPUNG KANJI DAN SIAPKAN DI PERIUK |
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