Would like to recommend the Teng Eng Tomyam Sauce as you can practically add it to any dish. It saves you the hassle of using the different ingredients to make up the tomyam sauce. Just a spoonful of it will give you the rich tomyam flavour you desire.
Potato leaves and baby corn with tomyam sauce
One bunch potato leaves (shu miu)
3 small baby corns
1 tbsp tomyam sauce
Some shredded ginger
A little olive oil
1. Fry the shredded ginger in a little olive oil
2. Add in potato leaves and baby corns and fry for 2 minutes
3. Add a little water and allow to simmer for 1 minute
4. Finally add in 1 tbsp of tomyam sauce before dishing out to serve. No salt or any other sauce is
necessary as the rich tomyam taste is good enough.
Labels: Asian, Chinese
posted on: Tuesday, May 12, 2009 @ 4:48 PM