Wednesday, July 09, 2014
Preserved salted vegetables in sweetened dark soy sauce
The taste of my childhood-
Is redolent in this dish.
The simplest indulgence for a lunch affair.
A pot of sweet potato porridge.
Shallow fried pieces of luncheon meat complete with crisp edges.
And a plate of preserved vegetables.
What's that about?
Sweet salty never took on better combinations.
Two cloves of garlic, roughly chopped.
Half a head of preserved salted vegetables, chopped.
Half a bowl of dark soya sauce.
2 tbsp of sugar.
1 tbsp of canola oil.
Heat up pan and fry garlic till fragrant.
Add in chopped salted vegetables and stir fry for a few minutes.
Add in half a bowl of dark soya sauce and 2 tsbp of sugar.
Fry till vegetables are well coated in sauce.
Turn to low heat and allow to simmer for a couple of minutes.
With all those other dishes above.
The tastes that bring us back to where we started.
But where did all that time go?