This dish is a delectable way to cook hairy gourd. A common side dish found in the local Singaporean economic rice stores, the well mixed gourd that are succulent and soft with dried shrimps and cellophane noodles creates a simply irresistible aroma and flavour to be enjoyed with rice!
Stir - fried Hairy Gourd
Ingredients:
1. 1 Big sized Hairy Gourd
2. 3 tbs of Dried Shrimps
3. 100g of Tang Hoon, or Cellophane Noodles.
4. 2 tbs Oil
5. 2 tsp Minced Garlic.
6. Salt
7. Sugar.
Instructions:
1. Shred off the skin of the Hairy Gourd and slice.
2. Soak the
Tang Hoon, or Cellophane Noodles in water until soft, then cut into 3 sections.
3. Rinse the dried shrimps and soak in the water until they visibly fatten up. Be sure not to throw away the shrimp water, we want it later!
4. Heat up 2 tbs of oil in a wok.
5. First add in the soaked dried shrimps. Stir fry for a few mins before adding in the minced garlic. Be sure to mix well.
6. Add in the hairy gourd pieces next, and mix well.
7. Then add in the shrimp water and continue stirring well.
8.
Season the dish with about 2 tsp of sugar, 1 & 1/2 tsp of salt. Stir and mix well.
9. Cover the wok for 5 mins and let the ingredients all cook together.
10. Finally, uncover the wok and you can add in the
Tang Hoon, or Cellophane Noodles. Mix well!
11. And it is done!