Yvonne Foong

Due to the previous positive feedbacks, Yvonne decides to experiment with seasonings. Never before she ever cooked vegetables with seasonings. (is the last sentence grammatically correct?)

Okay so here goes.

sliced two stalks of spinach, two baby egg plants, half a carrot, and four lady fingers. Don’t forget two cloves of garlic. Mom said cooking garlic with vege is good for the stomach. Can anyone explain why?

Bring oil to boil in a wok. Then, lower the heat a little and cook the garlic. Fry them a bit, but not to much. You don’t want the garlic to burn.

Fry the sliced carrots with additional water. Without water, the carrots won’t soften.

When the carrots are soft enough (make sure they are soft enough before you proceed with leafy greens because the latter cooks very quickly), add the stems of spinach and stir.

30 seconds later, add a cube of fermented bean curd.

Finally, add the rest of the spinach. Don’t forget to stir and add water if there isn’t enough.

Perfect taste! Not too salty, not too bland. The carrots had the right softness, and the spinach were nicely cooked.

Next, glace the wok with oil, let more garlic to cook for about 30 seconds. Then, cook the egg plant. Add water when neccessary. Don’t wait till the wok is inflamed.

Then, add 1 1/2 tablespoon of bean paste, or taucu. The amount varies for different portion size so do taste your gravy and ration accordingly.

Add the sliced lady fingers, let simmer for… maybe 2-3 minutes, depending on the amount of heat you’re using.

Done! This taste was perfect as well. Egg plant at the right softness, so as the lady fingers. And the gravy wasn’t too salty or bland.

Yvonne can cook. Hehehe…

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