Monday, October 11, 2010

Chinese Turnip (Sengkuang) Stew

If you prefer the soupy version for this recipe, add more water when preparing this dish.  I just wanted some gravy inside, therefore, I added in the right amount of water for the stewed type.

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 cloves garlic (chopped)
some spring onions ( sliced)
1 tbsp brown sugar
1 tbsp Chinese wine
salt to taste
3-4 tbsp olive oil

When oil is heated, put in the prawns, squid, onion and garlic.  Fry for 4-5 Min's. Add in 1 cup of water.  Also, add in the sugar, salt and Chinese wine.  Let it simmer until the bubbles appear.

Now, add the turnips, carrots, mushrooms and soy sheets.  Mix and let it cook for 3-4 mins. 
Off the heat, add the spring onions, mix and its ready to be served.
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