Have you ever bought that huge wombok from the supermarket but not sure what to do with it? Well, here's an idea - cheesy oven-baked wombok. With nights cooling down fast, this dish will certainly warm your belly.
1 tablespoon butter Mozzarella, grated 80g bacon, finely diced 2 chicken thigh fillets, cut into 1.5cm cubes 3 shiitake mushrooms, sliced 8 prawns, peeled Salt & pepper to taste
Rinse and slice the wombok in 3cm chunks. Blanch wombok in boiling water until soft. Remove from water and drain.
In a frying pan, heat butter on medium heat. Once hot, add bacon and cook until fragrant.
Add chicken and stir fry for about 2 minutes or until the chicken is almost cooked.
Add shiitake mushrooms and stir fry for about 1 minute.
Add wombok and prawns to the pan. Stir fry until the prawns just start to change colour. Season with salt and pepper.
To make the base sauce, combine milk and flour in a measuring jar. Stir until thoroughly mixed. Then add the base sauce to the frying pan, mix well, remove from heat and pour this into an ovenproof dish. Sprinkle with mozzarella.
Bake for about 10 minutes, or until cheese melts, is golden brown and edges are bubbling.
Serve with steamed rice.
Other than the wombok, you can replace any of the ingredients. For example, you can add shredded carrots instead of chicken, cup mushrooms instead of shiitake, scallops instead of prawns etc.
Also if you don't want your dish too runny, then add half the base sauce. I like mine saucy because it is absolutely delicious with rice.