Thursday, December 15, 2011

Sambal Udang Kering


50g dried shrimps
20g dried chillies (soak in the hot water until soften)
30g shallots
20g garlic

1 onion (shredded)
salt and sugar to taste

5 tbsp oil


1. Blend all ingredients (A) in the blender until smooth. Remove and keep aside.
2. Heat up 5 tbsp cooking oil in the hot wok, add in blended ingredients (A), fry gently over low heat until the paste begins to release it's fragrant. Add in (B), continue fry gently for 10-15 minutes or until the chilli oil is separates.
3. Remove from heat and ready to serve.

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