Steamed Tofu With Braised Minced Meat Mushroom Sauce

Ingredients:

1 box of Tofu (cut into squares and steamed for 3 minutes. Drain the liquid)

150g minced pork

8 dried mushrooms (cubed)

2 cloves garlic (minced finely)

2 tbsp thick dark soy sauce

1 tbsp soy sauce

1 tbsp cooking oil

500ml or more water

Methods:

1. Heat the cooking oil in a non stick wok. Saute the garlic.

2. Add the minced pork into the wok. Cook for a minute. Add the mushrooms and continue to cook for a minute.

3. Drizzle the soy sauces and cook for a minute. Pour in the water and let it cook.

4. Turn the heat down and braise for Aries least an hour. The sauce should be greatly reduced.

5. Arrange the Tofu pieces on the plate. Ladle the minced meat sauce onto the Tofu.

May add some starch water to thicken the sauce. 

Published with Blogger-droid v2.0.9

Braised Pork With Dried Mushrooms and Carrots

Ingredients:

500g pork (五花肉) - cut into strips
20 small or medium size dried mushrooms (soak with water until soften)
2 carrots (peeled and chopped into big pieces)
4 cloves of garlic (whole)
3 tbsp thick dark soy sauce
1 tbsp oyster sauce
1 tsp rock sugar
1 tbsp cooking wine
1 tbsp cooking oil
500ml or more water
Sea salt


Methods:

1. Heat the cooking oil in a non stick wok.

2. Sauté the garlic until lightly browned.

3. Add the pork and stir fry.

4. Add the thick dark soy sauce and continue to stir fry for few minutes.

5. Add the cooking wine and oyster sauce and stir fry.

6. Add the water and carrots. Cook for 10 minutes.

7. Turn the heat down and simmer for an hour.

8. Add the rock sugar. By now, the sauce should have reduced by half. Sprinkle a pinch of sea salt and stir well.

May cook with clay pot for better results.

Prawn Aglio Olio

Serve 3

Ingredients:

1 bulb of garlic (minced finely)
4 chilli Padi (deseeded and minced)
2 tbsp Italian Parsley (minced finely)
12 prawns (deshelled and deveined)
200g spaghetti
3 tbsp Olive oil
Water for cooking spaghetti
Seasalt
Coarse black pepper

Methods:

1. Boil a pot of water. Once boiling rapidly, add a tsp of sea salt and few drops of Olive oil. Add the spaghetti and cook accordingly to the instruction. Once cooked, drain and set aside.

2. Season the prawns with a pinch of salt. Add some Olive oil in a non stick pan and saute the prawns till cooked. Sprinkle some chopped Italian parsley. Remove and set aside.

3. Heat 3 tbsp olive oil in the pan. Saute the chilli padi and garlic till fragrant. Add the 2 tbsp Italian parsley. Turn the heat off. Toss the spaghetti in and mix well with sea salt and coarse black pepper. If too dry, add the water that was used to cook the spaghetti.

4. Divide the spaghetti into 3 plates and put 4 prawns on top of the spaghetti.

Stir Fry Beansprouts With Beancurd

Ingredients:

50 cents of beansprouts (trim both ends)
1 Firm beancurd (cut into bite sizes)
2 chilli padi (deseeded and chopped)
2 stalks of spring onions (cut into 5cm length)
2 cloves garlic (minced)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp cooking wine
1 tbsp cooking oil

Methods:

1. Heat some oil in the non stick pan. Once the oil is hot, deep fry the beancurd until golden.

2. Heat a tbsp of cooking oil in the non stick pan. Saute the chilli padi and garlic.

3. Toss the beanspouts and stir fry quickly. Add the beancurd and mix well.

4. Drizzle the soy sauce. Add the oyster sauce and cooking wine. Stir well.

5. Add the spring onions and stir. Turn the heat off.

Published with Blogger-droid v2.0.9

Long Beans With Fishcakes & Beancurd

Ingredients:

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
Water
1 tbsp cooking oil
Oil for frying

Methods:

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.

Published with Blogger-droid v2.0.9

Stir Fry Beancurd with Pork, Capsicums & Carrots

Ingredients:

1 Firm Beancurd (cut into bite sizes)
200g pork tenderloin (sliced)
1 small yellow capsicum (cut into squares)
1 small green capsicum (cut into squares)
1/2 carrot (sliced)
2 tbsp taucheo
1 tsp sugar
2 cloves garlic (minced)
1 tbsp cooking oil
Oil for frying
Water

Methods:

1. Heat some oil in a non stick pan. When the oil is hot, add the Beancurd. Fry till golden and crispy. Remove and set aside.

2. Heat 1 tbsp of oil in a non stick pan. Saute the garlic.

3. Add the pork and stir fry.

4. Add the carrots and capsicums. Stir fry for a minute.

5. Add the beancurd and mix well.

6. Add the taucheo and sugar. Stir well.

7. Add some water and cook for a minute. Turn the heat off.

Published with Blogger-droid v2.0.9

Stir Fry Assorted Mushrooms

Ingredients:

8 fresh Shiitake mushrooms (sliced)
1 packet fresh Yanagi Matsutake mushrooms (ends trimmed)
1 packet Shimeiji mushrooms (ends trimmed)
1 packet Enoki mushrooms (ends trimmed)
2 pieces ginger
3 cloves garlic (minced finely)
2 stalks spring onions (snapped into 5-6cm length)
1 tbsp cooking oil
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
A dash of coarse black pepper

Methods:

1. Heat the oil in the cooking pan.

2. Saute the ginger and garlic. Add all the mushrooms into the pan.  Stir fry.

3. Drizzle the light soy sauce and cooking wine. Stir fry for a minute. Add the oyster sauce.

4. Continue to cook for a minute. Add the spring onions and stir well. The sauce should thicken by now. Turn the heat off.

Published with Blogger-droid v2.0.9

Old Cucumber With Dried Scallops Soup (老黄瓜干贝汤)

Ingredients:

2 small old cucumber (scrubbed and washed. Cut into big pieces and deseeded)
1 chicken breast with bones (quartered and blanched)
8 dried scallops (soaked in warm water)
12 seedless red dates
1 carrot (cut into big pieces)
3 litres water
Salt

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly,  add chicken and the rest of the ingredients into the pot.

3. Boil for 20 minutes.  Reduce the heat and leave the pot covered. Simmer for 2 hours.

4. Turn the heat high and add the salt.  Cool for another 10 minutes before turning off the fire.

Published with Blogger-droid v2.0.9

Glutinous Rice Ball With Gingko Nuts In Red Dates Longan Soup

Serve 4

Ingredients:

12 glutinous rice balls (Tang Yuan)
12 seedless red dates
12 gingko nuts (bitter stalks removed and soaked in warmed water for 30 minutes)
12 dried longan
2 tbsp small rock sugar
1 litre water 

Methods:

1. Boil the water. Once boiling rapidly,  put in gingko nuts, red dates and dried longans.  Boil for a while and reduce the heat.  Simmer for 30 minutes.

2. Turn the heat up and add the rock sugar.  Stir well.

3. Add the glutinous rice balls.  Reduce the heat and cook till the glutinous rice balls floated.

Published with Blogger-droid v2.0.9

Stir Fry Sugar Peas With Prawns & Yanagi Matsutake Mushrooms

Ingredients:

1 box sugar peas (ends trimmed and string removed)
1 box fresh Yanagi Matsutake mushrooms (ends trimmed)
150g prawns (deveined and shells removed)
6 button mushrooms (sliced thinly)
2 cloves garlic (lightly crushed)
2 tbsp cooking oil
1 tbsp light sounds sauce
1 tbsp oyster sauce

Methods:

1. Heat one tbsp oil in a wok. Saute the prawns till cooked.  Set aside.

2. Heat 1 tbsp oil and saute the garlic.

3. Toss in the sugar peas and the mushrooms.  Stir fry.

4. Drizzle the light soy sauce and stir fry for a minute. Add the oyster sauce and continue to stir fry.

5.  Add the prawns and mix well.  Turn off the heat.

Published with Blogger-droid v2.0.9

Black Beans Chicken Soup

Ingredients:

200g black beans (washed and drained)
1 chicken breast with bone (quartered and blanched)
12 seedless red dates
1/2 dried cuttlefish (washed)
4 dried oysters (washed)
Salt
About 3 litres water

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly,  put in the chicken and the rest of the ingredients.  Boil for 20 minutes

3. Reduce the heat and left the pot covered.  Simmer for 90 minutes.

4. Turn the heat high and add the salt.  Boil for 5-10 minutes.  Turn off the heat

Published with Blogger-droid v2.0.9

Snow Fungus With Dried Scallops Soup

Ingredients:

2 snow fungus (soaked till soften. Cut away the yellow hard parts)
1 chicken breast with bones (quartered and scalded with hot water)
8 dried scallops (soaked)
12 seedless red dates
1 handful Yuzhu
3 litres water
Salt

Methods:

1. Boil the water in the big pot.

2. Once the water starts to boil rapidly, put in the chicken and red dates.

3. Add the dried scallops and Yuzhu. Boil for 30 minutes.

4. After 30 minutes, turn the heat down. Simmer for 2 hours.

5. Add the snow fungus and continue to simmer for 30 minutes.

6. Add the salt and stir well.

Published with Blogger-droid v2.0.9

Stir Fry Dou Miao With Prawns & Mushrooms

Ingredients:

1 box of Dou Miao
2 cloves garlic (lightly crushed)
2 chilli padi (deseeded and chopped)
8 fresh shiitake mushrooms (halved)
16 small prawns (deshelled and deveined)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking oil
Water (optional)

Methods:

1. Heat the oil in the wok.

2. Saute the prawns till cooked. Set aside.

3. Saute the garlic and chilli padi till fragrant.

4. Toss in the mushrooms and Saute. Add some water if too dry.

5. Add the Dou Miao and drizzle the soy sauce.

6. Continue to stir fry. Add the oyster sauce and mix well.  Lastly toss in the prawns. Give it a quick stir and turn the heat off.

Published with Blogger-droid v2.0.9

Stir Fry Kiam Chye With Roasted Pork

Ingredients:

400g Kiam chye (soaked with water for 30 - 60 minutes. Drain and set aside)
200g roasted pork
1 tomato (quartered)
2 cloves garlic (slightly crushed)
1 tsp sugar
1 tbsp cooking oil

Methods:

1. Heat cooking oil in the wok.

2. Saute the garlic.

3. Toss in the roasted pork and stir fry.

4. Add the kiam chye and stir fry for a minute.

5. Add the tomato and continue to stir fry. Cover and simmer for a minute.

6. Remove the cover and add the sugar. Stir well. Turn the heat off.

Published with Blogger-droid v2.0.9

Steamed Chicken With Mushrooms And Black Fungus

Ingredients:

8 mid joint wings
4 dried mushrooms (soaked till soften, sliced)
1 black fungus (soaked till soften and expand, sliced)
4 red dates (halved)
1 tbsp wolfberries
4 slices ginger (julienned)
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp cooking wine
1 tbsp sesame oil
4 tbsp water

Methods:

1. Put the chicken, mushrooms, black fungus, ginger into a bowl.

2. Add the light soy sauce, oyster sauce, cooking wine and sesame oil into the bowl. Mix well. Marinate for at least 30 minutes.

3. Add 4 tbsp of water into the marinated chicken. Mix well.

4. Place the chicken wings on a steam plate. Place the remaining ingredients on the top of the chicken wings. Sprinkle the red dates and wolfberries.

5. Steam the chicken for about 20 - 30 minutes.

Garnish with some spring onions or coriander.

Sweet And Sour Pork

Ingredients:

200g pork tenderloin (cubed)
1/2 green bell pepper (cubed)
1/2 red bell pepper (cubed)
3 thick slices cucumber (quartered)
1/2 onion (cubed)
2 garlic (lightly crushed)
1 egg (beaten)
1 tbsp light soy sauce
1 tsp cooking wine
Cooking oil for deep frying
1 tbsp Cooking oil
Corn flour for dusting

Sweet and sour sauce:
8 tbsp ketchup
1 tsp vinegar
1.5 tsp sugar
6 tbsp water

Methods:

1. Marinate the pork with light soy sauce and cooking wine. Add the egg and mix well. Marinate for at least 30 minutes.

2. Heat some oil for deep frying. Dust the pork cubes well with the corn flour. Once the oil is hot, reduce the fire. Fry the pork cubes till golden. For crispness, deep fry second time with very hot oil. Remove and place on a plate with kitchen towel.

3. Using a non stick pan, heat 1 tbsp of oil. Sauté the garlic and onions.

4. Add the bell peppers and cucumbers. Stir fry. Add the chicken cubes.

5. Pour in the sweet and sour sauce and coat evenly. Keep on stirring and mixing till the sauce is lessen. Turn off the heat and ready to serve.

Stir Fry Little Kailan With Pork And Mushrooms

Ingredients:

1 box of Little Kailan
100g pork tenderloin (sliced)
2 dried mushrooms (soaked till soften, sliced)
3 slices ginger (julienned)
2 garlic (lightly crushed)
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
1 tbsp cooking oil
3 tbsp water

Methods:

1. Marinate the pork with light soy sauce and cooking wine for at least 30 minutes.

2. Heat the oil in the frying pan. Sauté the pork. Push the pork to the side of the pan.

3. Sauté the ginger and garlic till fragrant.

4. Toss in the mushrooms and stir fry.

5. Add the Little Kailan and drizzle 3 tbsp of water. Add the oyster sauce. Stir fry until the vegetables turn darker greener. DO NOT OVERCOOK.

Stir Fry Asparagus With Assorted Mushrooms

Ingredients:

1 packet of Thai Asparagus (ends trimmed and remove the outer skin by using peeler)
8 canned button mushrooms (sliced)
1 box Shimeiji mushrooms
2 garlic (minced)
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp cooking oil
Coarse black pepper

Methods:

1. Heat the oil in the frying pan. Sauté the garlic.

2. Toss in the button and Shimeiji mushrooms. Stir fry.

3. Add the asparagus and drizzle the light soy sauce. Drizzle some water if needed.

4. Add oyster sauce and sprinkle some black pepper. Give it a quick stir. Do not OVERCOOK asparagus.

Deep Fried Ikan Bilis

Ingredients:

150g of ikan bilis
Cooking oil for deep frying

Methods:

1. Wash the ikan bilis till the water turns clear. Drain and set aside.

2. Heat the oil in the wok.

3. Once the oil is hot, add the ikan bilis into the wok. Stir well. Make sure the oil is enough to cover the ikan bilis.

4. Deep fry the ikan bilis till they are brown and crispy.

5. Remove the ikan bilis and place them on the kitchen towel. Once cool down, put the ikan bilis into an air tight container.

Curry Prawns

Ingredients:

18 prawns (deveined)
1 onion (cubed)
2 garlic (minced)
3 tbsp curry powder
100ml water
2 or 3 tbsp coconut milk
Salt
2 tbsp cooking oil

Optional:
Curry leaves

Methods:

1. Heat the oil in the wok. Sauté the onions.

2. Add the garlic and continue to sauté.

3. Toss in the prawns and stir fry quickly.

4. Add the curry powder and mix well. Add the water and stir fry.

5. By now, the prawns should have turned pink (cooked).

6. Add the coconut milk and mix evenly. You may add more coconut milk as desired.

7. Turn the heat off.

Fried Bee Hoon With Vegetables & Mushrooms

Ingredients:

150g of ikan bilis
Cooking oil for deep frying

Methods:

1. Wash the ikan bilis till the water turns clear. Drain and set aside.

2. Heat the oil in the wok.

3. Once the oil is hot, add the ikan bilis into the wok. Stir well. Make sure the oil is enough to cover the ikan bilis.

4. Deep fry the ikan bilis till they are brown and crispy.

5. Remove the ikan bilis and place them on the kitchen towel. Once cool down, put the ikan bilis into an air tight container.

Prima Taste Laksa

Serve 6

Ingredients:

3 boxes Prima Taste Laksa
2 packet thick beehoon (blanched)
6 hard boiled eggs (halved)
20 cooked prawns (shells removed and deveined)
2 fish cakes (pan fried till golden)
12 cooked fishballs
6 tau pok (deep fried)
Laksa leaves (chopped finely)
2 litres water

Methods:

1. Boil 2 litres of water in the pot.

2. Divide the thick bee hoon into 6 bowls. Arrange the prawns, fishballs, hard boiled egg and few slices of fish cakes on the thick bee hoon.

3. Put in the laksa premix and laksa paste into the boiling water. Boil with high heat for 5 minutes. Add the tau pok into the pot and cook for a minute.

4. Ladle the laksa gravy into the bowls and sprinkle some chopped laksa leaves.

Sesame Oil Chicken

Ingredients:

7 mid joint chicken wings
10 pieces young ginger (stacked and julienned)
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
Water

Methods:

Using claypot.

1. Heat the sesame oil in the claypot. Sauté the ginger until fragrant.

2. Add the chicken wings and stir fry.

3. Add enough water to cover the wings.

4. Add the oyster sauce and dark soy sauce.

5. Simmer for 20 minutes. By now, the sauce should have reduced and thicken.

Liu Wei Tang (六味汤）

Ingredients:

1 packet of Liu Wei Tang herbs (六味汤)
500g chicken meat
12 red dates
2 tbsp wolfberries
3 litres water
Salt

Methods:

1. Scald the chicken meat with boiling water. Drain and set aside.

2. Wash and rinse the herbs. Drain and set aside.

3. Boil 3 litres of water in a big pot.

4. Once the water starts to boil rapidly, put in the chicken. Then put in the herbs and red dates. Cook with high heat for 10 minutes.

5. Turn the heat down and simmer for 2 hours or longer

6. Add the salt as desired and stir well.

Stir Fry Napa Cabbage And Mushroom With Dried Shrimp

Ingredients:

1/2 Napa Cabbage (cut into bite sizes)
8 dried mushrooms (soaked till soften and cut halved)
2 tbsp dried shrimps (washed and soaked for 10 minutes, drained)
6 slices young ginger
Sea salt
1 tbsp cooking oil
Water (optional)

Methods:

1. Heat the oil in the wok. Sauté the dried shrimps and ginger till fragrant.

2. Toss in the stems of Napa Cabbages and mushrooms. Stir fry for a minute.

3. Add the rest of the Napa cabbages and continue to stir fry. Add some water if it's getting too dry.

4. Stir fry till the vegetables are soften and add some sea salt as desired.

French Beans With Beancurd And Fish Cake

Ingredients:

1 packet French Beans (ends trimmed and snapped into 5cm length)
1 firm beancurd (cut into bite sizes)
1 fish cake
2 cloves garlic (minced finely)
2 tbsp dried shrimps (washed, soaked for 10 minutes. Drain)
Oil for deep frying
1 tbsp cooking oil
Water
Sea salt

Methods:

1. Deep fry the beancurd and fish cake till golden and crisp.

2. Deep fry the French Beans till they are slightly wrinkled.

3. Heat 1 tbsp oil in the wok. Sauté the garlic and dried shrimps.

4. Toss in the vegetables, beancurd and fish cake. Sprinkle some water and stir fry.

5. Add some sea salt and mix well.

American Ginseng Chicken Soup

Ingredients:

2 chicken thighs (blanched with hot water)
1.5 tbsp American Ginseng slices
1 Dang Shen (cut into 3)
12 red dates
2 tbsp wolfberries
8 pcs Yu Zhu
6 pcs Huai Shan
2.5 litres water
Salt

Methods:

1. Boil the water in a big pot.

2. Rinse the herbs. Drain and set aside.

3. When the water starts to boil rapidly, put in the herbs. Boil for a minute.

4. Add the chicken and let it boil for 20 minutes. Reduce the heat and let it simmer for 1.5 ~ 2 hour.

5. Add the salt and stir well. Turn off the heat.

Sambal Kangkong

Ingredients:

1 packet Kangkong
1 tbsp dried shrimps (soaked for 15 minutes, drained and minced)
2 shallots (minced)
2 garlic (minced)
1 chilli padi (chopped)
2 tbsp sambal chilli
50ml chicken stock
2 tbsp cooking oil

Methods:

1. Heat the oil in the wok.

2. Sauté the dried shrimps, shallots, garlic and chilli padi until fragrant.

3. Add the sambal chilli and stir fry quickly. Add the chicken stock and stir well.

4. Add the Kangkong and stir fry. Add a little salt if needed. Turn off the heat when you see the leaves start to limp.

Claypot Tofu With Mix Vegetables

Ingredients:

1 tofu (cut into big pieces)
1 handful cauliflower
1 handful broccoli
5 button mushrooms (sliced)
6 shiitake mushrooms
8 snow peas (ends trimmed)
1/3 carrot (sliced)
2 cloves garlic (minced)
200ml chicken stock
1 tbsp oyster sauce
1 tbsp corn flour mixed with 2 tbsp water
1 tbsp cooking oil
Oil for deep frying

Methods:

1. Blanch the cauliflower and carrots for 5 minutes. Add in the broccoli and blanch for a minute. Drain and soak the vegetables in a bowl of cold water. Drain and set aside.

2. Deep fry the tofu until golden and crispy. Set aside.

3. Heat the claypot. Add oil and sauté the garlic.

4. Add the mushrooms and stir fry quickly. Add a little chicken stock.

5. Toss in the snow peas and continue to stir fry.

6. Pour in the remaining chicken stock and oyster sauce.

7. Use the corn flour with water to thicken the sauce.

8. Add the cauliflower, carrots, broccoli and tofu.

9. Stir well and turn off the heat.

Stir Fry Spicy Cabbage With Dried Shrimps

Ingredients:

1 cabbage (cut into bite sizes)
1 carrot (sliced)
1 handful of dried shrimps (washed)
2 cloves garlic (lightly crushed)
2 chilli padi (deseeded and chopped)
Sea salt
1 tbsp cooking oil

Methods:

1. Heat the oil in the wok.

2. Sauté the dried shrimps, chilli padi and garlic until fragrant.

3. Add the carrots and cabbage. Stir fry for about 3 minutes. Add the sea salt as desired.

Stir Fry Dou Miao

Ingredients:

1 pack of Dou Miao
2 cloves garlic (lightly crushed)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cooking oil

Methods:

1. Heat the oil in the wok.

2. Saute the garlic.

3. Toss in the vegetables and stir fry.

4. Drizzle the soy sauce and stir fry.

5. Add the oyster sauce and continue to stir fry for another 10 seconds.

American Ginseng Chrysanthemum Tea

Ingredients:

2 tbsp American Ginseng slices
3 handful of Chrysanthemum
2 tbsp Wolfberries
2 tbsp small rock sugar
1.7 litres water

Methods:

1. Add the American Ginseng slices into the boiling water. Boil for 10 minutes.

2. Add the Chrysanthemum into the pot and boil for 10 minutes.

3. Add the wolf berries and continue to boil for 10 minutes.

4. Add in the rock sugar and stir well. Turn the heat off.

Stir Fried Cabbage With Pork

Ingredients:

1/2 of cabbage (cut into bite sizes)
150g pork tenderloin (slices thinly)
1 bundle Tang Hoon (soak till soften)
2 garlic (minced finely)
4 pcs ginger
1 tbsp light soy sauce
1/3 tsp sesame oil
1 tbsp oyster sauce

50g water
1 tbsp cooking oil

Methods:

1. Marinate the pork with light soy sauce and sesame oil for 30 minutes.

2. Heat a tbsp of cooking oil in the wok. Saute the pork.

3. Push the pork to the side of the wok. Sauté the ginger and garlic. Add a little oil if there's not much oil left.

4. Toss in the cabbage and stir fry for a minute.

5. Add the Tang Hoon and mix well.

6. Add the oyster sauce and water. Continue to cook till the sauce almost dry up. Add a little sea salt if too bland.