Stir Fry Buddha's Palm Squash And Glass Noodles
From quaypocooks 13 years ago
- 45 mins to make
- Serves 4
A lot goodness in this squash and the combination with glass noodles, dried shrimps and cripsy tiny anchovies make this a delicious dish!
Ingredients
- 1 whole Buddha’s palm squash (about 200gm) – peel skin and jullien shopping list
- 50 gm glass noodles ( shopping list
- ¼ cup tiny anchovies shopping list
- ¼ cup dried shrimps shopping list
- 2 tb vegetable oil shopping list
- ½ cup vegetable oil to fry tiny anchovies shopping list
- 1 tb chopped garlic shopping list
- 1 bullion chicken stock shopping list
- ½ ts thick black sauce shopping list
- 1 cup water shopping list
- white pepper to taste shopping list
How to make it
- Deep fry tiny anchovies till golden brown, drain oil and set aside. Soak dried shrimps in luke warm water for about 15 mins. Drain the dried shrimps but save the water and set aside. Heat 2 tb oil in wok and fry garlic till fragrant. Add dried shrimps and fry till a little brown then add Buddha’s palm squash and stir fry for 2 mins. Add glass noodles, thick black sauce and 1 cup of water and the water from soaking the dried shrimps. Lower heat and add chicken stock and let it simmer till squash is limp and glass noodle is soft. Add white pepper to taste. Add in the fried tiny anchovies and mix well before serving.
People Who Like This Dish 3
- glbaskin Nowhere, Us
- midgelet Whereabouts, Unknown
- crazeecndn Edmonton, CA
- quaypocooks Petaling Jaya, Malaysia
- Show up here?Review or Bookmark it! ✔
quazieflyThe Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "