Tuesday, November 17, 2009

Sitr-fried pork liver & sambal kangkong


Malaysian Recipe : Spicy Sambal Kangkong
http://www.chinesefood-recipes.com/asian_recipes/spicy_sambal_kangkong_recipe.php

Ingredients:
1 lb water convolvulus (Kangkong)
4 tbsp lard or oil

Pounded to a fine paste:
3 fresh chilies
1 tbsp shrimps paste
2 tsp sugar
Pinch of salt
2 tsp pounded dried prawns

Directions:
Cut the kangkong into 3 inch lengths, omitting the tough stalks and roots. Wash thoroughly and drain in a colander.
Heat an iron wok, put in 3 tbsp oil to fry the chili paste for half a minute. Add the kangkong, sugar, salt and dried prawns. Stir fry over high heat for 1 minute. Toss the kangkong in the wok to ensure that it is well cooked.
Add the remaining tbsp of lard or oil, stir well and remove to a serving plate. Serve immediately.

Stir-fried Pig's Liver with Wine
http://www.chinesefoodmore.com/html/pork/Stir-fried-Pig-s-Liver-with-Wine_209.html


Ingredients:
250g pig's liver, sliced thickly
30g young ginger, sliced thinly
2 stalks coriander, cut into 4-5cm lengths
2 stalks spring onions, cut into 4-5cm lengths
1 tbsp pure sesame oil

Marinade:
3/4 tsp light soy sauce
3/4 tbsp ginger juice
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper

Seasoning:
Salt and sugar to taste
Dash of pepper
1 tsp dark soy sauce
1 tbsp cooking wine
2-3 tbsp water

Cooking methods:
Marinate liver slices for five to 10 minutes.

Heat a wok, add sesame oil and fry ginger slices until fragrant. Add marinated liver and seasoning. Stir-fry well.

Add spring onions and coriander. Toss well until liver is just cooked and tender. Dish out and serve immediately with hot rice.

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