Ingredients
3 potato,carrots, & tomato, cut into chunk
1 tablespoon preserved soy bean,mashed
1 clove garlic,chopped finely
1 small piece of ginger chopped finely
1 red chili, chopped
5 tablespoon tamarind juice
1 tablespoon dry chili powder
2 teaspoon sugar
1/2 teaspoon sesame oil & vinegars
Method
Coat the fish with a little soy sauce & a little salt fry until cook, set aside. for the sauce, heat a little oil in a wok & fry the rest of the ingredients together until fragrant, add
1 ml of water with line juice to make the sauce smooth if you prefer a thicker sauce,
you may add corn starch when the sauce boils, add fish coating the pieces with
sauce, cook until it boiled & serve the dish now.
3 potato,carrots, & tomato, cut into chunk
1 tablespoon preserved soy bean,mashed
1 clove garlic,chopped finely
1 small piece of ginger chopped finely
1 red chili, chopped
5 tablespoon tamarind juice
1 tablespoon dry chili powder
2 teaspoon sugar
1/2 teaspoon sesame oil & vinegars
Method
Coat the fish with a little soy sauce & a little salt fry until cook, set aside. for the sauce, heat a little oil in a wok & fry the rest of the ingredients together until fragrant, add
1 ml of water with line juice to make the sauce smooth if you prefer a thicker sauce,
you may add corn starch when the sauce boils, add fish coating the pieces with
sauce, cook until it boiled & serve the dish now.
No comments:
Post a Comment