I usually buy a medium-sized bangkuang. This is because when we add all the other vegetable, we will end up with quite a sizeable amount of bangkuang char.
Ingredients:
- 500 g bangkuang
- 250 g round cabbage
- 4 - 5 stalks leek
- 50 g French beans
- 100 g carrot
- 4 cloves garlic
- 2 tsp salt
- 1 tbsp light soy sauce
- 1/2 to 1 tsp dark soy sauce
Method:
- Peel and julienne the bangkuang.
- Julienne the cabbage.
- Cut 4-5 stalks of leek in a long slanting manner.
- Cut the French beans in long slanting manner.
- Julienne the carrot.
- Chop the garlic.
- Saute the garlic.
- Once fragrant, add the bangkuang, cabbage, French beans and carrot. Fry until these are soft by letting them simmer for about 15 minutes.
- Add in the leek and fry for about 5 minutes.
- Next, season with salt, light and dark and pepper.
- The dish is ready to be served.
- Note: Bangkuang Char is best eaten wrapped in lettuce (Sang Choy). It is tastier when it is kept overnight and fried again in a kuali (not heated up in a pot).
Popiah
Bangkuang Char is the main dish of Popiah. Besides it, other ingredients to make the Popiah are (but not limited to) as listed below:
- Popiah skin
- Lettuce
- Blanched beansprouts
- Steamed prawns
- Fried tau kua cubes
- Fried eggs
- Peeled and steamed crab sticks
- Shallot crisps
- Sweet black sauce
- Chili sauce
