Monday, October 11, 2010

Chinese Turnip (Sengkuang) Stew

Let me really, really think how should I start-off with this Chinese Turnip (Sengkuang) Stew. Perhaps easier if I start by telling you that this is my first ever entry for a Chinese recipe, one which is a complete wholesome dish, packed with almost all the nutrients we need. We've got vegetables, we've got seafood and we've got the nutritious Chinese flavours. All you then need is some cooked white rice and you are ready to tuck in. Remember also, stew means there's only tad-bit of a flavourful gravy, for a soupy version, load up more water. I'm done here. I'll see you again soon yea! 

10 prawns - chopped
2 sotong/squid - sliced thinly
1/2 Chinese Turnip/Sengkuang - cut into this stripes
1/2 Carrot - cut into stripes
10 shiitake mushroom - sliced
2 sheets of fucuk (dried soy sheets) - tear and soak into water until soft
1 onion (chopped)
5 garlic (chopped)
Some spring onion ( sliced)
1 tsp brown sugar
1 tbsp Chinese wine (optional)
salt to taste
3-4 tbsp olive oil

When oil is heated, put in prawns, squid, onion and garlic.  Fry for around a min or two.
Pour in 1 cup of water.
Season with sugar, salt and Chinese wine.
Simmer to a boiling point. 
Add turnips, carrots, mushrooms and soy sheets.  Stir and cook to soften these ingredients.   
Off the heat, combine in spring onion. 
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