(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
600g pucuk paku
Sambal ingredients for blending:
1 tbsp dried shrimps (soaked till soft)
1/2cm belachan
8 dried chillies (soaked till soft)
5 shallots
5 pips garlic
Seasoning:
1/2 tsp salt
1/2 tsp chicken powder
Method:
1. Pick only the soft tips of pucuk paku. Rinse and set aside.
2. Plain fry the belachan without oil. Pound into a powder form.
3. Heat up 3 tbsps oil. Saute dried shrimps and belachan. Add in dried chillies, shallots and garlics. Fry till fragrant.
4. Add in pucuk paku and seasoning. Stir-fry over high heat till cooked. Dish up and serve.
600g pucuk paku
Sambal ingredients for blending:
1 tbsp dried shrimps (soaked till soft)
1/2cm belachan
8 dried chillies (soaked till soft)
5 shallots
5 pips garlic
Seasoning:
1/2 tsp salt
1/2 tsp chicken powder
Method:
1. Pick only the soft tips of pucuk paku. Rinse and set aside.
2. Plain fry the belachan without oil. Pound into a powder form.
3. Heat up 3 tbsps oil. Saute dried shrimps and belachan. Add in dried chillies, shallots and garlics. Fry till fragrant.
4. Add in pucuk paku and seasoning. Stir-fry over high heat till cooked. Dish up and serve.
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