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. :)
Ingredients :
( 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
Method :
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. ;)
i cook this a lot too, i also prefer not too soft..but we call that' tai yee ma ga lui' so yours is "sai yee ma ga lui??" LOL!
ReplyDeleteHuh? So many yee ma wanna ga lui ah, haha. Dunno lah, only yee ma ga lui also sounds complicated to me!!!
ReplyDeleteI posted this too and we call it 'tai yee ma kah lui'. Tai yee ma is your mum's eldest sister.
ReplyDeleteHi Cheah, I only knew it's called " Tai Yee Ma Kah Lui " when I spotted this dish in the cookbooks. :P
Deleteyaya, I also call this tai yee ma gah lui.
ReplyDeleteBut I like to add in crumbled fried fuchuk :)
I once saw my mom adding crumbled fuchuk too, but I find that the fuchuk tends to have a strong smell :(
Delete