Kombu ( kelp ) , soak in water for about 15 mins
Bean sprout
Tung Hoon , soak to soften and cut into shorter pieces
Tau Kwa ( I don't have , I used Tau Pok )
Spring onion
Red chilli ( I don't have , instead I sprinkled some dried chilli flakes
Seasoning
Soy sauce
Sesame oil
Rice vinegar
Sugar
Method
1. Boil a pot of water . Cook the Kombu for about 10-15 mins till soft. Scoop up and cut into thin strips and put in a big bowl .
2. Using the same pot of boiling water, blanch bean sprout. Don't overcook, else will be soggy. Scoop up, drain and add to the big bowl
3. Next cook the Tung Hoon. Again scoop up and drain and add to the big bowl
4. Lastly, blanch Tau Pok/ Tau Kwa , drain , cut into strips and add to big bowl .
5. Cut spring onion into shorter pieces and add to big bowl .
6. Prepare seasoning in a separate bowl . Ratio is about soy sauce (2) : sesame oil (1) : rice vinegar (1.5) : sugar (1) . You can adjust to your liking . Mix well to dissolve sugar .
7. Pour seasoning into big bowl and toss to mix . Leave it for about 20mins or more before serving.
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