Cabbage Tang Hoon recipe is more or less a fake Shark’s Fin recipe. Why? The glassy look and texture (tang hoon as also known as glass noodles) of the tang hoon is quite comparable to the shark’s fin, albeit not as crunchy. If I am not mistaken, there is a Stir Fried Shark’s Fin recipe out there which is quite similar, though more princely in price.

For those who are non-supporters of eating shark’s fin, this dish is a good substitute and can even be served as a main dish itself, much like any noodle dish. The main ingredients are simply tang hoon, cabbage and eggs. If you have fresh crab meat, that would be excellent but since not all homes are privileged to have crab meat most of the time, we shall have the “pauper’s” version here.

This is my mother-in-law’s recipe for Cabbage Tang Hoon

Ingredients

• 5 to 8 leaves of cabbage (sliced thinly)
• 30 grammes of Tang Hoon (pre-soaked till soft)
• 2 to 3 eggs
• 3 cloves garlic (chopped finely)
• Warm water (to sprinkle to keep moist)
• 4 tablespoons cooking oil (palm oil preferred)

Seasoning

• Salt to taste
• White pepper powder to taste

Method

Heat 2 tablespoons oil in wok and saute garlic till aromatic. Just as the garlic is turning brown, add cabbage and stir fry for about 1 minute. Cabbage should start turning limp.

Add pre-soaked tang hoon and continue to stir fry, whilst sprinkling warm water to keep it moist. Add seasoning to taste. After stir-frying for about 2 minutes, push ingredients to the side of the wok to create a well.

Add 2 tablespoons oil into the well. Break eggs into the well and lightly pierce the yolks. As the eggs are cooking, fold the rest of the ingredients into the eggs and gently stir them together and allow eggs to cook completely.

Adjust seasoning and moisture level of dish to your liking before dishing up.

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