Hairy Gourd And Tomato With Tang Hoon
Hairy Gourd And Tomato With Tang Hoon

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, hairy gourd and tomato with tang hoon. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Hairy Gourd And Tomato With Tang Hoon is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Hairy Gourd And Tomato With Tang Hoon is something which I have loved my whole life.

Put in the hairy gourd strips, and stir fry until softened. Add in the bowl of dried shrimp water and mix well. Add in the salt and light sauce to taste. Lastly, add in the glass noodles and mix well using a scooping action to minimise breakage.

To begin with this particular recipe, we have to prepare a few ingredients. You can have hairy gourd and tomato with tang hoon using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Hairy Gourd And Tomato With Tang Hoon:
  1. Take 2 inches ginger
  2. Make ready 2 garlic and 2 shallot
  3. Make ready 2 tbsp dried prawn
  4. Take 1 dried Scallop soak with 50 ml water
  5. Get 1 hairy Gourd
  6. Prepare 1 tomato
  7. Take 1 tsp Anchovies granules with 100 ml water
  8. Make ready Season with 2 tsp fish sauce
  9. Take Garnish with Bonito flake

Stir fry the garlic and onions until the latter is softened. Stir fry briefly to bring out the flavours. I would never eat bitter gourd when I was a kid because I don't like it's bitter taste. Hairy gourd, would have to be my all-time favourite, and I particularly enjoy this Cantonese-style preparation where the hairy gourd is first stir-fried with.

Instructions to make Hairy Gourd And Tomato With Tang Hoon:
  1. Presoak the dried prawn and dried Scallop then drain the dried prawn and pound with some ginger, shallot and garlic, and 1 Lemongrass with oil sauté till fragrant but not burn
  2. Add the hairy Gourd mix well then add the presoak Scallop and water and bring to a boil, then simmer for 5 minutes with lid cover, season with fish sauce then add the presoak tang hoon and mix well
  3. Serve with some Bonito flake and enjoy it immediately (tips before all the sauce are all dried up by the tang hoon)

I would never eat bitter gourd when I was a kid because I don't like it's bitter taste. Hairy gourd, would have to be my all-time favourite, and I particularly enjoy this Cantonese-style preparation where the hairy gourd is first stir-fried with. Hairy gourd is indeed a small version of Winter Melon. The white flesh is firm and mildly sweet. Bring to boil and reduce the heat, let it simmer until the bottle gourd has become soft.

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