- 1 can vegetarian abalone
- Squid *as much as you like*
- 1 stick celery
- 3 ginger slices *I dislike ginger, but I put some because the hubby loves ginger*
- Salt
- Caster sugar
- Pepper
- Some water *depends on how dry or soupy you want it to be*
- French beans
- Chinese sausages
- 1 leek
- Dark soy sauce for some colouring
- Salt *I'm a die hard fan of Lee Kum Kee oyster sauce*
Fry those Chinese sausages first and when it's almost done drop in the whole plate of cut and washed French beans. This will take you less than 10 minutes. At least I make an effort to put some greens on the table, albeit not leafy.
- 120ml concentrated coconut milk
Heat up that coconut milk and low fire.... then get these to join in the fun in the wok...
- 3 tbsps green curry paste (Get the recipe for the green curry paste from here)
- 3 blades pandan leaves *knotted*
- Lean soft pork.. .go buy the whole piece of muscle meat
Fry them good before you started adding all these:
- 100ml water
- Pak choy
Add more water in order to braise it then you will have the most tender meat dish on the table. Oh, don't forget the seasoning:
- Fish sauce *just shake it*
- Chicken stock granules *shake it*
- Sugar
- Salt *If the meat has been well marinated, then you can ignore this*
When it's about done... the last step for a good kick....
- 30ml concentrated coconut milk
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