Thursday, October 1, 2009

Stir-fried Sengkuang (Turnip)

Gave this dish extra sauce for the children.

1 sengkuang (sliced)
1.5-inch carrot (sliced)
¼ cup of dried shrimps
6 cloves of garlic (chopped)
3 tbsp light soya sauce
2 tbsp dark soya sauce
Salt to taste

1. Saute garlic and dried shrimps until fragrant.
2. Add in the sengkuang and carrot and stir-fry for a while.
3. Pour in the sauces, salt and water and simmer it until the sengkuang turns soft (softness at your own preference).

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