Even if you do not intend to cook Hainanese curry rice, you can try this vegetable dish recipe as part of your usual lunch or dinner repertoire. Super easy and super yummy 🙂 This recipe is very easy to execute so please give it a try. We’ve listed the ingredients used in this recipe below for your easy reference.
In case you did not know what Hainanese mean, it is a variety of Min Nan Chinese dialect spoken by Chinese in the southern Chinese island province of Hainan.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy it, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Serves 4 pax
6 cloves of chopped garlic
15g of dried shrimp – rehydrated
4 pieces of dried Chinese mushrooms – rehydrated & sliced
320g of round cabbage
100g of carrot – sliced thinly
1 cup of water (used to soak dried shrimp)
2 cups of water (used to soak dried mushrooms)
1 tablespoon of concentrated chicken stock (can replace w/ 1 tsp of chicken stock powder)
50g of dried bean curd skin
50g of glass vermicelli (tanghoon)
1/4 teaspoon of sugar
1/2 teaspoon of salt (or to taste)
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Fish Maw Seafood Soup
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