See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Chat with us! firstname.lastname@example.org
Thanks for watching! See you soon.
on behalf of Spice N’ Pans
Serves 2 pax
Blanch the following ingredients in boiling water
60g of spiced beancurd – cut into strips
50g of fresh black fungus – cut into strips
20g of soyabean sprouts
20g of glass vermicelli (tang hoon)
Other ingredients (Mix with the above & leave the salad in the fridge for a minimum of 1 hour. The longer the better.
5g of dried Japanese seaweed – rehydrated
3 tablespoons of light soy sauce
1 tablespoon of white rice vinegar
2 tablespoons of sesame oil
1 tablespoon of chilli oil
If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
Spice N’ Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!