I used to eat this a lot when I was a little girl. Guess it's a norm for all grandma's to cook this dish always at that time, hehe.
Well, my grandma will cook till the Chinese marrow turns very soft but I like it to be a bit crunchy though. So, I usually don't cook this for too long like what my grandma did. :)
( Aww, photos went missing for this part!! )
1 small chinese marrow - shredded
1 heap tbsp dried shrimps - washed
1 clove garlic - sliced
1 handful of tung hoon - soaked
1 cup water
1/3 tbsp salt or to taste
a dash of white pepper
2 tbsp oil
Preheat wok with oil and saute dried shrimps and garlic till fragrant.
Add in chinese marrow and mix till well combined.
Stir fry for about 5 minutes.
Add water and bring to boil.
When water starts boiling, lower heat, cover and let it cook for 2 minutes.
Then, stir in tung hoon, salt and pepper.
Mix till well combined and cook for another 2 minutes.
Transfer to serving plate and serve hot. ;)