80g (1 piece) fucuk/dried bean curd sheet - soaked in water to soften
30g (1/2 handful) soo hoon/thin rice noodles - soaked in water to soften
1 handful of medium size prawns - de-vein and leave the tail intake
100g (1/2) Chinese cabbage - sliced into big pieces
6 garlic - chopped
1 1/2 cups coconut milk
1 lemongrass - crushed
3 tbsp oil
Salt and pepper for taste
Heat oil. Add garlic, lemon grass and prawns.
Fry and stir, just a couple of seconds.
Pour coconut milk and simmer over low heat. .
When the gravy is heated (not boiling), add fucuk, soo hoon and cabbage.
Season with salt and pepper.
Continue to simmer, again just to heat through.
Remove from heat.
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