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Spinach with tomato
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Spicy spring onion
Sambal bawang kampu
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- 600 GRAM SPINACH, cleaned
- 4 RED CHILLIES, chopped
- 2 CLOVES GARLIC, chopped
- 1 TSP SHRIMP PASTE
- 2 TOMATOES, cut in wedges
- 2 TBSP LEMON JUICE
- 50 GRAM PEANUTS, chopped
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- 2 BUNCHES SPRING ONIONS, cut
- 4 GREEN CHILLIES, chopped
- 50 GRAM DRIED PRAWNS
- 2 ONIONS, chopped
- 1 TBSP SHRIMP PASTE
- 2 CLOVES GARLIC, chopped
- 2 TBSP TAMARIND PULP
- 1 TSP SUGAR
- PIECE OF GINGERROOT, grated
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Stir fry the chillies,
garlic and prawn paste for three minutes. Puree this mixture and add
lemon juice and peanuts for the sauce. In a separate pan, stir fry the
spinach 4 minutes. Toss spinach, tomatoes and sauce together.
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Puree chillies, 1 onion, garlic, sugar, tamarind,
shrimp paste and gingerroot and stir fry this puree three minutes. Add
the other onion and stir fry two minutes more; add the green onion and
the dried prawns and heat thoroughly.
This is a recipe from
Sabah, on the island
Borneo, which is shared between
Malaysia and
Kalimantan in
Indonesia.
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This recipe is popular
in Lombok and Bali and
is normally prepared with water spinach (water convolvulus)
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Click
for Worldcook's recipe page
Back to recipe with picture
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