One thing I like to do is mimic dishes that I have eaten in restaurants or stalls which I really like. More so if they are easy to cook type of dishes which do not require a host of ingredients.
My uncle who lives in Ipoh (a town in the northern part of Malaysia) loves to go to this restaurant called Man Choong which serves quite good Chinese dishes. He is a regular there so we get good serving size each time we dine there.
One of their vege dishes attracted my attention sometime back and I so wanted to do that at home but do not have the ingredients. So, one day I went to get a can of dace with preserved black beans to just try out. I have stopped eating canned dace for a while ever since the scare of mercury and was banned but it has been some time now and I think the manufacturers already got those contaminted ones removed.
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Ingredients
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Methods
My uncle who lives in Ipoh (a town in the northern part of Malaysia) loves to go to this restaurant called Man Choong which serves quite good Chinese dishes. He is a regular there so we get good serving size each time we dine there.
One of their vege dishes attracted my attention sometime back and I so wanted to do that at home but do not have the ingredients. So, one day I went to get a can of dace with preserved black beans to just try out. I have stopped eating canned dace for a while ever since the scare of mercury and was banned but it has been some time now and I think the manufacturers already got those contaminted ones removed.
.
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Ingredients
- 300g Yau Mak Tam (Romaine Lettuce)
- 1/2 can Dace with preserved black beans
- Soy sauce for taste
Methods
- Wash and dried the yau mak tam.
- In a wok, heat up some oil (I used the oild from the can of dace) and pour in half a can of dace and stir fry for a minute.
- Toss in the yau-mak-tam and stir till well mix.
- When the yau-mak-tam starting to look limpy, sprinkle some soy sauce and give a quick stir before dishing up.
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