Tested Recipe with Slight Adjustment Adapted from Alan Kok
1 packet fresh bean curd skin (tear into pieces)
8 slices young ginger
10g cloud ear fungus (soaked, remove the tough core and tear into small pieces)
½ carrot (cut into flower design)
300g yam (cut into thick strips)
Adequate cooking oil
½ tsp salt
1 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
½ tsp sugar
- Heat up adequate cooking oil for pan-frying. Pan-fry fresh bean curd skin until golden brown. Dish and drain.
- Leave 1 tbsp of oil in the skillet. Saute sliced young ginger until aromatic. Add in the remaining ingredients, seasoning and bring to boil. Lower the heat and simmer until the yam is soft. Dish up and serve.