EPISODE 28 : KUNG FU CHAR – CHEF DAVE

EPISODE 28 : KUNG FU CHAR – CHEF DAVE
#chefdavaveganjourney #sehijauramadan

Masa penyediaan : 15 minit
Masa memasak : 15 minit
Hidangan : 4-5 pax

Resipi
Bahan-bahan :
Minyak
400g Mee hoon (rendam)
3 ulas Bawang putih (cincang halus)
2 cawan air
Sedikit kicap masin soya
Sedikit sos tiram vegetarian
Sedikit garam
Sedikit serbuk lada sulah
200ml tauhu lembut (potong kecil)
1 tangkai Sawi hijau (potong kecil)
Sedikit Jagung muda(potong kecil)
Sedikit Lobak merah(potong kecil)
sedikit batang cendawan shitake
Sedikit tepung jagung * bancuh dengan air

Bahan sos:
Cili merah (potong kecil)
Sedikit Kicap masin
3 ulas bawang putih (dicincang halus)
*campur semua bahan diatas.

Cara memasak :
1. Tapis mee hoon dahulu, kemudian goreng mee hoon seperti dalam video. Mee hoon akan menjadi bulat. Biar sehingga warna kekuningan, tapis dan ketepikan.
2. Untuk kuahnya, tumis bawang putih sehingga naik bau. Lepastu masukkan air ke dalam kuali.
3. Masukkan kicap masin soya, sos tiram vegetarian dan kacau sebati.
4. Masukkan batang sayur sawi, lobak merah, jagung muda, batang cendawan shitake, garam dan kacau sebati. Masukkan sedikit serbuk lada sulah dan kacau lagi.Biarkan ia reneh.
5. Lepastu, daun sawi, tauhu lembut dan kacau lagi. Masukkan air bancuhan tepung jagung dan kacau sebati. Biarkan seketika sehingga kuah menjadi sedikit pekat.
6. Sedia untuk dihidang bersama bahan sos.

KUNG FU CHAR
Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 4-5 pax

Recipe
Ingredients:
Oil
400g Rice Vermicelli (soaked)
3 cloves Garlic (finely chopped)
2 cups water
A little light soy sauce
A little vegetarian oyster sauce
A little salt
A little white pepper powder
200ml soft tofu (cut into small cubes)
1 stalk Chinese mustard green/Yu Choy (cut into small pieces)
Some baby corn (cut into small pieces)
Some Carrot (cut into small pieces)
A little Shiitake mushroom sticks
Cornstarch (dissolved in water)

Sauce ingredients:
Bird’s eye chilies (chopped)
A little light soy sauce
3 cloves garlic (finely chopped)
Mix all the sauce ingredients together.

Cooking methods:
1. Drain the soaked rice vermiceli, then fry the vermicelli as shown in the video. The vermicelli will curl up. Fry until golden and crispy, then drain and set aside.
2. For the broth, sauté the garlic until fragrant. Then, add water to the pan.
3. Add soy sauce, vegetarian oyster sauce, and stir well.
4. Add the Chinese mustard green stems/yu choy, carrots, baby corn, shiitake mushroom sticks, salt, and stir well. Add some white pepper powder and stir again. Let it simmer.
5. Next, add the Yu choy leaves, soft tofu, and stir again. Add the cornstarch slurry and stir well. Let it cook for a while until the broth thickens slightly.
6. Serve with the sauce on the side.