Ingredients
300g long beans, cut finely
2 Tbsps dried shrimps, shelled and washed
2 tsps chopped choy poh or preserved radish, washed
2 cloves garlic, chopped
2 Tbsps cooking oil
1 red chilli, cut finely
1/2 tsp sugar
Salt to taste
3 Tbsps peanuts, roasted
Method
1. Cut dried shrimps into two if they are big ones. Heat some oil in wok and fry dried shrimps. Drain and set aside.
2. Dry roast the peanuts in a separate pan without oil, or put them in the microwave, uncovered, on high for three minutes or until golden brown.
3. Fry garlic in the rest of the oil, add chilli and stir. Add in the choy poh, then the long beans and sautee for about two or three minutes.
4. Add in the dried shrimps and combine, then the sugar. Taste before adding salt.
5. Dish out and serve the long beans sprinkled with roasted peanuts. Serve with white porridge.
- From the article Boost up with long beans by Eu Hooi Khaw.
500g white fish fillet
50g young ginger, finely shredded
1/2 tsp salt and pepper
Chop:
100 g preserved salted radish, soaked in water for a few minutes
1 chilli
4-5 bird chillies
4 cloves garlic
4 shallots
Seasoning:
1 tsp sesame oil
3 tbsp corn oil
1 tbsp sugar
1/2 tsp pepper
Garnish:
Spring onion and Chinese celery, finely cut
Method
l. Clean fish and towel dry. Rub salt and pepper on the fish.
2. Place on platter with ginger. Allow to steam for 5 - 8 mins. Discard the fish stock.
3. In a saucepan, heat oil. Saute chopped ingredients till fragrant. Spoon in sugar and pepper.
4. Top onto steamed fish and sprinkle spring onion and celery.
- Contributed by reader Judy
