With the festive days upon us, Ipoh Echo would like to offer some more recipes for Aidilfitri. Here is yet another contribution from the wonderful Margarita Lee, guaranteed to leave your tastebuds begging for more after the very first bite!
by Margarita Lee
- 20g Dried shrimp (rinsed and drained)
- 1 large Cucumber
- 1 Onion
- 2 tbsp Black fungus (soaked and chopped finely)
- 2 tsp Salt
- 3 Shallots (peeled and thinly sliced)
- 1/2 tbsp Minced garlic
- 1 tbsp Sambal belacan
- 1 tsp Sugar
- 2 Kaffir lime leaves (sliced thinly)
- 2 Chilli padi (chopped finel)
- 1 tbsp Lemon grass (white part only, chopped finely)
- 1 tbsp Bunga kantan (chopped finely)
- 1 tbsp Lime juice
- Wash then soak dried shrimp in hot water. Drain and blitz shrimps in a blender or chop coarsely on the cutting board. Set aside.
- Peel cucumber with a vegetable peeler. Cut lengthwise to remove the entire strip of seeds. Cut cucumber strips diagonally into 1cm slices. Add 1 teaspoon of salt to the cucumber, set aside for later use.
- Slice onion into thin strips, then add 1 teaspoon of salt to soften onion and set aside.
- Add oil in the wok, sauté garlic and shallots until aromatic. Then add in dried shrimp and sambal belacan and stir well.
- Season with salt and sugar to taste. Transfer to a dish and leave to cool.
- Drain the water from the cucumber and onion. Mix the cucumber, onion and black fungus in a large bowl. Add in the prepared sambal shrimp and mix well.
- Garnish with Ingredients B, toss well and add lime juice before serving.
Ipoh Echo would like to wish our readers a safe, blessed and joyous Hari Raya Aidilfitri. Maaf zahir batin.
Get your local news fast. Download the Ipoh Echo App on your mobile. Available on both Google Playstore and Apple Appstore.
Google play: https://play.google.com/store/apps/details…
Apple Appstore: https://apps.apple.com/my/app/ipoh-echo/id1498399519