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We hope you got insight from reading it, now let’s go back to malaysian stir fry water spinach with shrimp paste 馬來西亞蝦醬炒通菜 recipe. You can have malaysian stir fry water spinach with shrimp paste 馬來西亞蝦醬炒通菜 using 7 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Malaysian Stir Fry Water Spinach with Shrimp Paste 馬來西亞蝦醬炒通菜:
- Provide Water spinach
- You need dried shrimp 1 handful (soaked)
- Take Chilli pepper
- Prepare 1 thin slice Malaysian Shrimp Paste
- Take 1 tsp fish sauce
- Get 3-5 cloves garlic
- Use Oil
Instructions to make Malaysian Stir Fry Water Spinach with Shrimp Paste 馬來西亞蝦醬炒通菜:
- Got a block of shrimp paste from a colleague she said tasted really good so gonna have this malay delicacy. Easy prep up, coz im lazy i just slice my garlic, u can minced them as well. As for the paste u just need little thin slice coz its very salty. Just keep them in fridge as can be left for a few yrs time.
- Add Oil. Some prefer using lots of oil i just add them abit more if needed. High Med heat, throw in garlic for 30 secs then add shrimp paste and saute until paste form into a liquid state. (will soak up oil so add require amount if needed)
- Now can add in the dried shrimp (drained after soaking in water) and hot pepper and stir for a minute. (Can add in more oil if its too dry like this picture) Dont be too greedy with the paste since its gonna be salty.
- Throw in the veg and stir/toss/mix until slightly soften. i uses chopstick and spatula mixing.
- When veg shrinks up abit add a tsp of fish sauce. Mix well.
- Taste it. if bland add a little more fish sauce or salt.
- The veggy colour should be like this. If having problems with timing you can alway switch off the heat as it reaches this colour n add the required seasoning needed.
- Done! Quick Meal!
Chinese cooking has a different theory from western cuisine. We emphasize on the table balance other than balance of a single dish. Stir-Fried Water Spinach with Garlic and Shrimp Paste from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore by Robert Danhi. Water spinach has as many aliases as a Cold War double-agent: "morning glory," "hollow heart spinach," "ong choy. In Cantonese, water spinach is called as Tung Choy or Ong Choy (通菜).
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