Tong Bak and Dried Razor Clams

My cousin Lau Kiing Meu

A very tasty foochow dish is the Chinese cabbage cooked with dried Razor Clams

 It is a comfort food for those who are homesick for Sibu and their family.

this is the completed dish. The Chinese long cabbage must be parboiled to give the best taste.

Dried Razor Clams must be soaked for at least an hour, washed and slightly trimmed.

 during the 1920'2 to 1930's the Foochows of Sibu depended on the importation of dried sea food from Fujian. Such dried foods were rather cheap in those days and most of the families were able to cook the same dishes as their ancestors had cooked in Fujian.

Life was pretty good then until the Japanese Occupation.