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.

Serve hot.
With all those other dishes above.

The tastes that bring us back to where we started.
But where did all that time go?

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