Ingredients
100g dried cuttlefish
1 cup oil
Ingredients A
100g Shallot (finely sliced)
25g garlic (minced)
Ingredient B
(Shredded)
200g Pork Belly
120 g dried black mushroom
Ingredient C
(Finely Shreded)
300g round cabbage
500g turnip
150g carrot
150g Bombay Onion
Seasonings
4tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp pepper powder
1/4 tsp MSG
Method:
1. Fry shreded cuttlefish with oil till crispy. Remove and drai
2. Using 5 tbsp of the same oil used or frying cuttlefish , fry ingridients A till fragrant
3. Add ingridient B and fry till fragrant
4. Add ingridients C and fry till all the ingridients soften
5. Add seasonings ad fry till is dry.