OYSTER SAMBAL

INGREDIENTS

600g Oyster meat, blanched
1/4 tsp Fenugreek
1/4 tsp Turmeric
1 tsp Chilli powder
1/2 Onion
4 cloves Garlic
2 red Chilli (seeded)
3 tsps Sugar
1 tsp Chicken stock powder
1/4 tsp Blachan powder
1 tsp Seedless tamarind pulp
1 tbsp Cooking oil
Pinch of MSG (optional)
Salt to taste

This dish can use cockles, pipi or mussels instead of oysters.

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METHOD

Put the sliced onion, garlic and seeded chili into a blender and mix into a paste. Put the Fenugreek, tumeric and chili powder into a bowl ready for later use. Heat a wok and add 2 tablespoons of cooking oil.

Add the fenugreek, turmeric and chili powder and stir briefly then add the onion, garlic and chili paste

Mix briefly then add the sugar

Add the chicken stock powder and blachan powder

Mix briefly again then add the tamarind pulp

Add the MSG (optional)

Add the oyster meat

Mix all the ingredients together and cook for about three minutes.

Add salt to taste if required

Serve with your choice of vegetables on a bed of rice.

All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.

Let's Eat Malaysian