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| 22/9/2003 |
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Char Liap Liap Recipe by Mrs. Yong Eng Swee
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Stir-fried bean curd with preserved radish and long beans.
Ingredients
1 tablespoon oil
5 pips garlic, minced
30g dried shrimps, soaked in water and drained
50g preserved radish (chai poh), diced
100g long beans, cut 1cm apart
2 pieces firm bean curd (tau kwa), diced
1 red chilli, sliced finely (optional)
2 teaspoons light soy sauce
Method
Heat 1 tablespoon oil in a wok to stir-fry the garlic, dried shrimps and preserved radish until
aromatic. Add in long beans.
Stir-fry for a few seconds before adding the bean curd. Continue to fry about 3 minutes more before adding the chilli and light soy sauce. Season to taste with sugar and salt. Dish out onto a serving plate.
Note
This dish is usually served with plain porridge in many Hokkien homes.
For more food and wine stories and recipes, pick up the latest issue of Flavours (Sept - Oct 2003), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.
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