Softly simmered Wombok is a lovely dish. I love to cook it with thinly sliced Pork, but it can be cooked with Chicken, Tofu, Asian Mushrooms, Black Fungus OR whatever you like. Today I used Dried Shrimps and seasoned with just Salt & White Pepper. It was absolutely delicious because of the flavour from the Dried Shrimps.

Makes

2 to 4 Servings

Ingredients

2 to 3 tablespoons Dried Shelled Shrimps
2 cups (500ml) Hot Water
1/4 small Wombok *about 500g
1 small piece Ginger *grated
2 tablespoon Sake (Rice Wine)
1 teaspoon Asian Chicken Bouillon Powder *OR 1/2 teaspoon Dashi Powder
1 teaspoon Sesame Oil
1/2 teaspoon Salt *add extra if required
White Pepper
2 tablespoons Potato Starch *mixed with 2 tablespoons Water
1 Spring Onion *finely chopped

Method
  1. Soak Dried Shrimps in 2 cups Hot Water in a measuring jug OR bowl until soft. *Note: The softness depends on your preference.
  2. Cut Wombok into about 2cm wide pieces.
  3. Place hard white parts of Wombok in a large saucepan OR pot. Add soaked Shrimps and all water, grated Ginger, Sake (Rice Wine), Chicken Bouillon Powder (OR Dashi Powder), Sesame Oil and Salt & Pepper. Cover with a lid and bring to the boil over medium heat, occasionally stirring.
  4. When white parts of Wombok are softened, add soft parts of Wombok, cover with a lid, and cook until soft parts are softly cooked. Taste it, and add extra Salt if required.
  5. Mix Potato Starch and Water, and gradually add it to the soup, stirring continuously. When the soup is thickened evenly, add finely chopped Spring Onion, and mix to combine.
  6. Enjoy as a soup, OR with freshly Rice. You can enjoy it with Noodles OR soft Tofu, etc.