Char Liap Liap

This dish is usually served with plain porridge in many Hokkien home.

I got the recipe from one of my favourite magazine - Flavours
and I like this old issue very much.

Chinese long bean - They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

In a serving size of 100 grams of long beans there are 47 calories, 0 grams of total fat,
0 mg cholesterol, 4 mg sodium (0% daily value), 8 grams of total carbohydrates (2% daily value),
and 3 grams of protein (5% daily value).

Tofu has very little flavor or smell on its own. Consequently tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used.

preserved radish (chai poh)

Ingredients
5 pips garlic, minced  |  30g dried shrimps (soaked in water and drained)  |
50g preserved radish, diced (must be sweet type)  |  150g long bean (cut in 1 cm apart)  |
2 pieces firm bean curd (tau kwa), cut into small cubes  |

Seasoning
1 tablespoon light soy sauce  |  1 teaspoon oyster sauce  |  little bit of salt

Method
heat up 2 cups of oil fried the bean curd until golden.

heat up 1 tablespoon oil in wok to stir-fry the garlic, dried shrimps
and preserved radish until aromic.

Add in long beans. stir-fry for a few seconds before adding the bean curd.
continue to fry about 5 minutes to 8 minutes (depending on whether you like crunchy
or soft for the long bean) and add in the seasoning.

Dish out and served with plain porridge or steam rice.