If using fresh bamboo shoots, peel off skin and cut into large pieces.
Boil a pot of water, add the shoots, cover
and boil for 1/2 hour.The water and shoots
will turn yellow. If using tinned bamboo
shoots, drain and wash. Shred prepared
shoots finely. Bamboo shoots can be stored
in water in the fridge.
Peel carrots and "bangkwang" and shred
finely. Remove rough outer layers of leeks
and slice finely. Remove outer leaves of
cabbage and shred finely, discarding hard
central stems. String the peas or beans and
shred finely.
Shred "taukwa" finely. Wash shrimps, peel and remove intestinal vein.
Boil the with 3 cups of water, add the washed piece of pork and boil for about
1/2 hour till soft. Drain, keep stack, and
when pork is cool, shred finely against the
grain.
Place "wok" over high heat for 1/2 minute, add 2 cups oil and when
smoking, add the shredded "taukwa". Deep
fry, stirring occasionally for about 5
minutes till golden brown. Drain.
In the meantime, peel the "pee hee", discarding bones and skin. After
frying the "taukwa", turn the heat down to
medium and add 1 handful of "pee hee" pieces
to the hot oil. Deep fry, turning
occasionally till golden brown, fragrant and
crispy. Repeat till all is used up. Discard
oil or keep for future use. Pound "pee hee"
till fine.
Keep 1/2 of the "pee hee" to put
in the filling. The rest is to be served at
the table in plates. If prepared ahead of
time, store in air tight container for up to
2 weeks.
Wash "wok" and dry. Place
over high heat for 1/2 minute, add 1
tablespoon lard into the "wok" and when
smoking, add 11/2 teaspoons garlic and stir
fry till slightly crispy. Add shredded
carrots and french beans and stir fry till
vegetables are limp. Remove to a large pot.
Put 11/2 tablespoons of lard into
the "wok" and when smoking, add 11/2 teaspoon
of garlic and stir fry till fragrant. Add
cabbage, stir fry for about 2 minutes, then
add leeks. Stir fry till limp. Remove to
large pot.
Put 11/2 tablespoons lard in
"wok" when smoking, add 11/2 teaspoons garlic
and stir fry till fragrant. Add prawns, stir
fry till pink, then add "bangkwang". Stir
fry till limp. Remove to the large pot.
Add 21/2 tablespoons lard and remaining garlic and stir fry till fragrant.
Add bamboo shoots and stir fry for about 4
minutes. Add pork, stir well and add "taukwa".
Stir well. Add to the pot.
With a ladle and pair of chopsticks, mix all the ingredients
thoroughly.
Add stock and bring to the
boil. Add the salt, sugar, light soya sauce
and dark soya sauce. Simmer gently for about
1/2 hour till ingredients are cooked through.
Add the 1/2 of the pounded "pee hee", stir into the mixture and boil for
another 10 minutes. Eat at once or keep in the fridge.
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