Ingredients :
- 3/4 bowls of ikan bilis (rinsed)
- 20 grammes / 1 small bundle of Tang Hoon (soaked to soften it)
- 1 large onion (cut into rings)
- Cooking oil
- 40 ml hot water
Sambal (pound together) :
- 4 to 8 red chillis (ensure seeds are completely crushed during pounding)
- 6 cloves garlic
- 4 cloves shallots
Seasoning :
- Salt and sugar to taste
Directions :
- Heat 2 tablespoons of cooking oil and fry ikan bilis till crisp. Remove ikan bilis and discard oil.Heat oil 2 tablespoons of cooking oil and saute sambal ingredients on medium heat till aromatic and semi-brown. Set aside.
- Next, heat up 2 teaspoons of cooking oil in wok and saute onions till beginning to limp. Add sambal and continue to stir briskly for 15 to 30 seconds. Add tang hoon and water and bring water to boil. Let the tang hoon cook for not more than 1 minute whilst you add seasoning. The water should be reduced by now.
- Return fried ikan bilis into the wok and mix well with the ingredients prior to serving. The fried ikan bilis is only added in prior to serving to preserve its crunchiness as against the softness of the tang hoon.
- Serve with white rice.
This entry was posted
on Saturday, April 11, 2009
and is filed under
Recipes : Fish
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