• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1 tablespoon oil
  • 5 pips garlic, minced
  • 30g dried shrimps, soaked in water and drained
  • 50g preserved radish (chai poh), diced
  • 100g long beans, cut 1cm apart
  • 2 pieces firm bean curd (tau kwa), diced
  • 1 red chilli, sliced finely (optional)
  • 2 teaspoons light soy sauce


  1. Heat 1 tablespoon oil in a wok to stir-fry the garlic, dried shrimps and preserved radish until aromatic.
  2. Add in long beans.
  3. Stir-fry for a few seconds before adding the bean curd.
  4. Continue to fry about 3 minutes more before adding the chilli and light soy sauce.
  5. Season to taste with sugar and salt. Dish out onto a serving plate.
  6. Note: This dish is usually served with plain porridge in many Hokkien homes.

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