Finally got it RIGHT!!!

I have been trying out how to work this self-created recipe right a few times, and yesterday night was really a rewarding experience as I finally got it right!

Ingredients: (serves 1 big eater)
3pc Middle Cut Bacon

25g Black Woody Fungus (finely chopped)

3 cloves Garlic (finely chopped)

3 petals large Chinese Cabbage

2 tsp Sugar

2 tsp dried Oregano
Pepper and Salt to taste

Method:

1. Steam the Chinese cabbage for about 5 minutes or until just slightly soft beforehand, leave to cool.

2. Meanwhile, chop the black woody fungus and garlic, mix well, season with sugar, oregano and pinch of salt and pepper.

3. Lay one piece of cabbage on a dry surface, top with bacon, spread over with some pepper, add about 1tbsp black woody fungus mixture on top, roll over, make sure the wrap is tight, hold with toothpick.

4. Repeat with the other two pieces of cabbage and bacon.

5. Place the wraps in a roasting bowl, cover with aluminium foil. Place bowl on top of a tray filled with some water. Bake in pre-heated oven for 20 minutes at 250 degrees Celsius.

6. Remove bowl from oven, remove aluminium foil, put bowl into oven again (without the tray) and roast for 5-10 minutes at 200 degrees Celsius. Done.

The picture shows how it looks like after the final roasting process, I personally like the 'slight;y-burnt' effect that the roasting gives. But remember don't overdo it, it will taste weird. I are my warps with a simple spaghetti dish, give a good drizzle a spicy chili sauce, it literally brings the entire dish to another level of enjoyment!