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Ingredients
|
20g Garlic 20g Shallots 30g Dried Shiitake Mushrooms 100g Glass Noodles (Tang Hoon) 200g Carrots 500g Yam Bean 20ml Oil 600ml Water |
1 Teaspoon Dark Soy Sauce 1 Teaspoon Sesame Oil 2 Tablespoons Light Soy Sauce To Taste Pepper To Taste Salt As Desired Romaine Lettuce Leaves To Garnish Coriander Ice Water sufficient for submerging Romaine Lettuce Leaves |
Methods
1. Soak tang hoon in a bowl of water for 30 minutes. While soaking, cut the tang hoon into shorter strands.
2. In another bowl of water, soak dried shiitake mushrooms for 30 minutes. Remove and slice rehydrated shiitake mushrooms.
3. Mince shallots and garlic separately. Peel carrots. Skin yam bean and cut into smaller pieces.
4. Attach the Reversible Shredding Disc to your Kitchen Machine, with the coarse side facing up.
5. Shred yam bean and carrots separately.
6. In a lightly heated pan, add oil, minced shallots and garlic. Stir fry till fragrant. Add sliced shiitake mushrooms, shredded yam bean and carrots. Mix well.
7. Add soaked tang hoon and continue cooking for 5 minutes. Add dark soy sauce, light soy sauce and 300ml of water. Bring it to a quick boil. Reduce the heat when it starts to boil and let it simmer for 20 to 30 minutes, till the vegetables are soft.
8. Add sesame oil and season with pepper and salt. Remove from heat and set the dish aside to cool.
9. Remove the stem of romaine lettuce to separate the leaves. Soak the leaves in ice water for a crunchier texture.
10. Serve the dish with romaine lettuce leaves and garnish with coriander.
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