Tuesday, January 22, 2008

Sambal Goreng


SAMBAL GORENG RESIPI EMAK

A) Deep fried n aside
tauhu - didadu (bean curd - diced)
tempe - didadu (tempe - diced)
kentang - potong memanjang (cut lengthwise)
cili kering dipotong2 (cut dried chillies)

Rendam / Soaked
soon (vercimilli glass noodles)
fucuk (foo chuk)
kincham (dried lillies)

kobis hiris halus memanjang (cabage cut lengthwise
kacang panjang hiris serong (long bean - sliced slanting)
lobak merah hiris memanjang (carrot - sliced lengthwise)
udang segar (fresh prawns)
kicap soya (soy ketchup)
minyak masak (cooking oil)

B) Bahan tumis / stir-fry ingredient
bawang merah dihiris (sliced shallots)
bawang putih dihiris (sliced garlic)
cili merah hiris (sliced red chillies)
ikan bilis (anchovies)

Panaskan minyak dan tumis bahan B hingga kekuningan. Masukkan udang, kacang panjang, lobak merah, kobis dan kincham. Kacau goreng hingga setengah masak. Masukkan A dan kacau rata.
Masukkan fucuk and soon dan tuangkan kicap soya. Gaulkan hingga semua bahan bersalut dengan kicap sepenuhnya. Kacau goreng lagi selama lebihkurang 3 minit.

Heat oil and stir-fry B ingredients till golden. Add in prawns, long bean, carrot, cabbage and dried lilies. Stir-fry well till half cooked. Add in A mix well.
Add in foo chuk and glass noodle and pour in soy ketchup. Stir well until everything well covered with ketchup. Stir-fry for another 3 minutes.


p/s: Besides prawns and anchovies, boiled meat or deep fried liver can be added.

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