Thursday, July 16, 2009

Sambal Okra 【叁巴秋葵】



在马来西亚,秋葵是一年四季都生长的廉宜蔬菜,各族朋友都爱用它入菜。
今天做的这个叁巴羊角豆,是热带国家提高食欲的一道香辣菜肴。有兴趣的朋友可以试试看哦!

Okra is probably one of the most consumed vegetable in Malaysia, the whole South East Asia as the matter of fact...

I can never get tired of this Sambal Okra, it just goes so well with Steam Jasmine rice.



材料:
秋葵一把,大约12-15根

酱料:
红辣椒干 10 只
蒜米三瓣
小红葱 5-6只
虾膏(belachan,可用广式虾酱一大匙代替)
虾米大约 25gms


直接用叁巴辣椒酱 2大匙作为酱料。
调味:

糖1 tsp
盐适量

Ingredients:
12-15 medium size Okra
10 Dried red chilies
3 cloves of Garlic
5-6 Shallots
1 tsp of belachan
25gms Dried shrimp

Seasoning:
1 tsp Sugar
Salt to taste




1. 把虾米洗净,泡软。泡软的的虾米可以切碎或用搅拌机搅碎。秋葵切片备用。

2. 把红葱、蒜米、辣椒和虾酱加点水搅拌成糊(或用石捣臼捣成糊状)。

3. 锅里下3大匙油,把辣椒糊倒入煸炒至边上泛红油。加入绞碎的虾米炒香后加入盐和糖调味。

注:记得虾酱是咸的,所以盐不要下太多了。

4. 加入秋葵大火翻炒,间中可以洒几滴水。秋葵要大火快炒,这样才会做得熟又不会太烂。


1. Slice Okra diagonally and soak the dried shrimp with warm water for 10 minutes.

2. Use a food processor to mince the dried shrimp, alternatively you could mince it with a knife.

3. Blend together shallot, garlic, chili (Soak with hot water if preferred) and belachan with some water in a mixer.

4. Heat 3 tbsp of cooking oil in a cooking pan, add the blended chili paste and cook till the oil separated from the paste.

5. Add the minced dried shrimp and cook for about a minute or two. Season with salt and sugar.

Note:Belachan in is salty in taste,beware of that when you add salt at this stage.

6. Now turn the heat to high and stir in the Okra pieces, you can sprinkle a little water to make it easier for the spices to coat. Do a quick stir for about 2-3 minutes until Okra is cooked.

Serve hot with some steamed rice.



2 comments:

  1. .....在班加罗尔没见过虾米.....

    ReplyDelete
  2. 有的喔,我在 Brigade Road的 Nilgiris 看过。。欢迎你到我们印度的网站看看: 中国人在印度 chinese-india.com

    ReplyDelete

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