Wednesday, July 12, 2006


This dish must be executed very fast.. The whole idea is not to have your vegetable limp out on you, or the peas turn yellow from over-cooking. Have everything prepared and ready by your wok station.

1 bouquet cauliflower

100gm. medium size shrimp

1 tsp light soy sauce

½ tsp Sesame oil
<½ cup frozen peas
1 clove garlic (minced)
1 tbsp cornflour

1 cup water


  1. Cut the cauliflower into bite-size buds, discarding the end bits near the stem.
  2. Shell the shrimp, leaving the tail. De-vein. Mix with soy sauce, then sesame oil. Set aside..
  3. Pour hot water onto peas, and let it thaw for a few minutes.
  4. Mix the cornflour with 1 cup water to be used as sauce thickener. (This is only a guide. You may or may not used up all this mixture. It depends on the amount of water you put into the cauliflower later)
  5. Heat up wok filled with enough water to blanch the cauliflower. Add a tablespoon of cooking oil, 1 teaspoon of salt into the water.
  6. Quickly blanch the cauliflower when water comes to a full boil. Scoop out and set aside. Discard water and wipe dry the wok.
  7. Drizzle 2 tablespoons of cooking oil around the wok; coating ¾ bottom of the wok, using the spatula.
  8. On high heat, put in the garlic. Toss quickly to prevent the garlic from burning.
  9. Once fragrant, throw in the shrimp. Toss and turn the shrimp, flipping (scooping) from bottom to top. After a few seconds, put in the drained peas.
  10. Before the shrimp turns pink, mix in the cauliflower in the same motion as step 9 for few seconds.
  11. Put in enough water (½ to 1 cup) to make a runny sauce. Add salt to taste, and thicken with cornflour starch. Scoop out immediately.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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