Monday, 26 November 2012

Long Beans With Fishcakes & Beancurd


1 bundle of long beans (discard the ends and snap into 5cm length
1 Firm Beancurd (cut into bite sizes)
2 fishcakes
3 tbsp dried shrimps (washed)
2 cloves garlic (minced)
2 tbsp oyster sauce
1 tbsp cooking oil
Oil for frying


1. Heat some oil in non stick pan. Deep fry the beancurd and fishcakes until golden. Remove and set aside. Once the fiskcakes have cooled, slice them.
2. Heat a tbsp of cooking oil in the non stick pan. Saute the dried shrimps and garlic till fragrant.
3. Toss in the long beans and stir. Add water enough to cover the long beans. Cover and cook for few minutes. Cook the long beans to your preference.
4. Add the beancurd and fishcakes.
5. Add the oyster sauce and mix well. Cook for a minute and turn the heat off.
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