Friday, 30 May 2008

Four Varieties with Belachan

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
5 preserved turnips/ cai pu
100g long beans
2 tbsps anchovies/ ikan bilis
70g peanuts

1 tsp sugar
1 tsp light soy sauce
2 tbsps sabal belachan*

Sambal belachan*:
30g belachan
5 dried chillies (soaked)
40g red chillies
100g shallots
150ml oil

1. Sambal belachan: Blend or pound dried chillies, red chillies and shallot separately. Toast belachan in wok over low heat and mash it. Heat oil and saute shallots. Add in dried chillies and red chillies, fry till fragrant. Add in belachan to fry for a while. Remove to cool.
2. Cut cai pu into small pieces. Deep fry anchovies and peanuts separately. Parboil long beans in warm oil. Set aside.
3. Heat up 1 tbsp oil. Add in cai pu and fry till fragrant. Add in 2 tbsps sambal belachan. Add in long beans, peanuts and anchovies. Add in seasoning and mix well. Dish up.

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