Wednesday, 28 January 2015

Inspired Ding Tai Fung Cold Dish

(Had made some changes to the ingredients. At lower cost!)
160g dried Korean vermicelli, soaked in water to soften
1 pack golden mushroom
1 piece yellow beancurd (tau kwa)
1 green chilly (bell pepper)
1 bunch of spring onion

4 Tbsp golden oyster flavour mushroom sauce
2 Tbsp sesame oil
4 Tbsp light soya sauce
3 Tbsp rice vinegar
2 Tbsp LA-YU (chiily oil)
2 tsp sugar

Recipe adapted from From My Kitchen < you may click here for original recipe and method.

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