Wednesday, 2 September 2015
Stir fried hairy gourd with Tanghoon / '大姨媽嫁女'.
This is a classic Cantonese dish that survive for so many generations. Jit gwaa or hairy gourd is julienned and cook with dried prawns, taupok and tanghoon. It's serve together with rice for lunch or dinner.
1 hairy gourd ( 750 gms)
50 gms dried prawns (soak)
4 tau bin or cube taupok
50 gms tanghoon
150ml - 200ml water
2 cloves garlic (chopped)
Method: Peel the hairy gourd. Slice and julienned.
Slice the taupok thickly. Wash the tanghoon and leave aside.
Heat up 1/2 tsp oil in a pan and fry garlics follow by the dried prawns.
Saute till fragrant and add in the hairy gourd and sliced taupok.
Stir till combine and add in water. Cook over small fire till hairy gourd are soft.
Lastly add in tanghoon, salt to taste and turn off the fire.
Serve with rice or porridge.
Note: Choose hairy gourds that are bright green in colour and with a light layer of hair.