500 g Tagliatelle pasta cooked as per packet instruction
Enough water to boil Tagliatelle in a pot and a few drop of olive oil and pinch salt
200 g red cabbage, thinly slice
5 Tbs truffle oil
2 cloves of garlic, finely chopped
Salt and pepper
Tau chee bak ingredients
500 g minced pork
250 g dried shrimp, soaked over night, drained and blend until fine
2 cloves garlic, finely chopped
1/2 inches of ginger, blend until fine
150 g dried salted black beans, soaked in hot water to get rid of the salty flavour and drained (opt)
5-8 Tbs vegetables oil plus extra
Bring water in sauce pan to boil with Tagliatelle and add a few drop of olive oil and salt follow the instruction on packet. In a fry pan, heat oil until hot. Add garlic fry until sweat and lightly brown. Then add the red cabbage in and fry until wilted. Season with salt and pepper. Set aside keep warm.
Place vegetables oil in a large saucepan over medium heat, put garlic fry until fragrant then add minced pork fry till lightly brown. Add in blended shrimp, ginger and the salted black beans. Stir and mix well and cooked until everything is cooked through. Season with white pepper or if needed more oil. Set aside and keep warm.
Drained well the Tagliatelle. Add to the tau chee bak toss gently to coat them. Then put in to the red cabbage and gently toss in the fry pan to reheat tagliatelle and tau chee bak. Serve immediately.