Cynthia Foo

It has been awhile since I did a foodie post.
This is a traditional Chinese cuisine. I rang my grandma to get the receipe for it.  She was very pleased that I actually still remember this dish. Of course, I do, nan!

Ingredients:
Clock wise: Black Moss, dried beancurd, mushroom, dried natual lily flower [available at oriental grocery shop]
(pre soak all these ingredients in seperate bowls of water)

Other ingredients not featured in the photo: cabbage, canned mushrooms and clear vermicilli (Tong Fen)

Method:
1. stir fry mushroom with 1-2 teaspoon of sesame oil. This gives the aroma of vegetable
2. Add cabbage, beancurd, lily flowers.
3. Add a cup of water, allow gentle boiling.
4. Add clear vermicilli, black moss.
5. Add salt to taste.

I’ve made this dish twice. The first attempt gave me better photo. Second attempt wasn’t look as dry as  it is. And obviously better taste

** Served jasmine rice.

Everysingle bit tasted very good.

p/s: I did use some leftover to stir fry with some noodle the other night for Kian’s supper.