azizah@cutemamadelicacies
Kangkong Goreng Belacan
Sayur goreng yang mudah, murah dan berkhasiat. Ini lah hidangan kangkong belacan yang enak dan mudah cara menghasilkan nya.
1 kg kangkong
1 canca besar minyak
3/4 camca teh garam
1 camca teh asam jawa diramas dgn 1 camca air jadikan air asam
2 canca teh kicap cair
bahan tumis:
25 gm (1/4 cawan) bawang merah dicincang
1 ulas bawang putih
1 camca besar tauco
1/2 camca teh belacan
3 batang lada merah dibuang biji
2 camca besar air
Caranya:
Cuci kangkong dan kerat2 sepanjang 5 cm. Batang yang tebal hendaklah dipotong 2.
Kisar halus kesemua bahan tumis.
Panaskan minyak dlm kuali dan tumis bahan kisar hingga naik baunya.
Masukkan kangkong, garam, air, air asam dan kicap.
Masak selama 2 minit hingga kangkong lembut.
Jangan terlalu lama kerana sayur akan lodoh.
Ingredient:
1 kg Kangkung
1 tbsp oil
3 / 4 teaspoon salt
1 teaspoon tamarind add with 1 tablespoon water to extrac the juice
2 teasp light soy sauce
stir-fry ingredients:
25 gm (1 / 4 cup) chopped onion
1 clove garlic
1 tbsp tauco
1 / 2 teaspoon shrimp paste
3 stalks of red pepper seeds removed
2 tablespoons water
Here's how:
Wash Water Spinach cut 5 cm length. Thick stems should be cut 2.
Ground finely all the stir fry ingredient.
Heat oil in a wok and fry ground ingredients until fragrant.
Add Water Spinach, salt, water, tamarind juice and soy sauce.
Cook for 2 minutes until soft Water Spinach.
Do not cook be too long
1 kg Kangkung
1 tbsp oil
3 / 4 teaspoon salt
1 teaspoon tamarind add with 1 tablespoon water to extrac the juice
2 teasp light soy sauce
stir-fry ingredients:
25 gm (1 / 4 cup) chopped onion
1 clove garlic
1 tbsp tauco
1 / 2 teaspoon shrimp paste
3 stalks of red pepper seeds removed
2 tablespoons water
Here's how:
Wash Water Spinach cut 5 cm length. Thick stems should be cut 2.
Ground finely all the stir fry ingredient.
Heat oil in a wok and fry ground ingredients until fragrant.
Add Water Spinach, salt, water, tamarind juice and soy sauce.
Cook for 2 minutes until soft Water Spinach.
Do not cook be too long
No comments:
Post a Comment