Ingredients :
- Baby corns (say about 10 of them, remove “skin / leaves” and cut them lengthwise into 4 pieces)
- Warm water
- 5 tablespoons of oil
Sambal belacan (pound or ground together) :
- 2 to 3 red chillis (remove seeds)
- 5 to 8 shallots
- 5 cloves garlic
- a small piece of belacan (or as much as you like - bearing in mind it is salty)
Seasoning :
- Sugar to taste
Directions :
- Heat 3 tablespoons of oil in wok (medium heat) and saute sambal belacan ingredients by brisk stirring. Saute till aromatic and beginning to brown. The oil should be absorbed upon frying.
- Add baby corns and stir well. Increase heat to high and sprinkle some water water occasionally to prevent burning. To hasten cooking, cover with lid but check often to make sure it does not burn. Continue with sprinkling of water and cooking until baby corn is cooked to your desired softness. Add some sugar if you find it a tad salty.
- Dish up and serve with steamed white rice.
This entry was posted
on Tuesday, April 28, 2009
and is filed under
Recipes : Vegetable
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