Black bean squid stir fry and bong bong soup

Black bean squid stir fry

INGREDIENTS:
Squid
Red pepper
Garlic
Black bean
Oyster sauce
Coriander to garnish

Prepare the squid (use the tops left over from the previous recipe). Chop the garlic and red pepper into large chunks. Heat up oil in a pan, add the garlic and black bean. Add the squid and cook for about a minute. Then add the red pepper and cook for a minute or two. Add the oyster sauce and serve (with coriander on top).


Bong Bong soup

Roughly translated this is pig skin or crackling which is usually sold dried. You soak it in hot water until soft.

INGREDIENTS:

some small pieces of chicken/pork
Dried prawn
Carrots
Cauliflower
Shu Hao
Any leafy veg you have leftover
Salt
MSG
Nguoc mam

In a pan of water cook the meat. Then add the carrot to make a sweet stock. Once the carrot is slightly soft add the shu hao and pig skin. Cook until the shu hao is just soft (still slightly soft when you press a spoon on it) and then season. Then add the other vegetables.