18 February 2009


A lot of preparations when cooking this dish.  By the time the dish was ready it well past dinner time which we had our meal at 8.30 pm.

Deep fried the tau-kwa till golden brown on all sides.
While the tau-kwa was frying, cut up and rinsed the vegetables (cabbage, long beans and lady fingers) to put aside.
Soak the tang-hoon till soft.
Prepare the rempah by pounding dried prawns, fresh red chillies, garlic, ginger, shallots, tumeric into paste.
Boil the vegetables in hot water till soft.
Fry rempah, 1 fresh chilly and lemon grass till fragrant and add in fresh milk and hot water.
Add in vegetables, tanghoon and seasoning to the boiling gravy.
Lastly add in the tau-kwa and cook for another 10 mins.

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