Sambal belacan is one popular dish of my family. My mum used to prepare and serve with blanched vegetables and the most delicious is the young ferns. Having exposed since born to the farm life surrounded with wild bushes, shrubs, stream of running water and all that nature has to offer, a plate of stir-fried sambal belacan with any types of vegetables and not to mention 'sambal ulam belacan' always brings back sweet memories of my young childhood days. Life is so peaceful; air is fresh; gets to run freely within the huge compound around our house; free-flow of vegetables either planted or wild; beautiful music of birds chirping joyfully and other insects, etc...
Today, I am sharing this simple Nyonya stir-fried sambal Eng Chye...
Ingredients:
300 g Eng Chye
Salt & msg (to taste)
Drizzle of fish sauce
3 tbsp cooking oil
Sambal (pounded)
3 red chillies (reserve few slices for garnish)
2 chili padi (for more heat)
3 shallots
3 cloves garlic
1 1/2 tbsp dried shrimps
1/2 tbsp toasted belacan
Methods:
- Cut the eng chye according to your preferred length, wash, drain and set aside in a colander to let the water drips.
- In a heated wok, add in cooking oil, saute the pounded sambal using medium heat (do not use high heat as it will burnt the sambal before well saute and the dish will be bitter) until aromatic.
- Add the eng chye, stir-fry until well mixed. Season with salt, msg and fish sauce (if using).
- Remove from heat, dish onto a serving dish and garnish with chili slices.
- Serve hot with a plate of hot fluffy rice.
Note: If you prefer to have your dried shrimps whole, don't pound it together with the sambal ingredients, instead at (2) above fry the dried shrimps until fragrant before you saute the pounded sambal, set aside and add in at (3).
No comments:
Post a Comment