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Jumat, 06 Juni 2008
OVERVIEW:
For the filling you use meat, chicken or seafood and a selection of vegetables.
INGREDIENTS:
200 gr. lean Chicken.
1 medium red Onion.
1 tsp. Sambal Ulek.
1 tsp. Trassi.
300 gr. White Cabbage.
250 Gr. Bean sprouts.
1 small tin Bamboo shoots.
1 large Carrot.
1 clove garlic.
2½ cm. Ginger root.
1 tbs. Kecap Manis.
2 tbs. Peanut oil.(groundnut)
Oil for deep frying
PREPARATION:
Boil the chicken and after cooling, slice in strips. set aside.
Wash and slice all the vegetables. set aside.
Heat your wok and add the oil. Slice Onion and ginger, mince garlic and soften in the wok. Add the Sambal and trassi and cook for a further 2 minutes. Add the vegetables, chicken and ketjap manis. Toss until vegetables are soft and just cooked. Follow instructions as below.
Cook in hot fat for about 5 minutes, Making sure both sides are browned equally. Serve with peanutsauce or just Soya and Chili sauce
For the filling you use meat, chicken or seafood and a selection of vegetables.
INGREDIENTS:
200 gr. lean Chicken.
1 medium red Onion.
1 tsp. Sambal Ulek.
1 tsp. Trassi.
300 gr. White Cabbage.
250 Gr. Bean sprouts.
1 small tin Bamboo shoots.
1 large Carrot.
1 clove garlic.
2½ cm. Ginger root.
1 tbs. Kecap Manis.
2 tbs. Peanut oil.(groundnut)
Oil for deep frying
PREPARATION:
Boil the chicken and after cooling, slice in strips. set aside.
Wash and slice all the vegetables. set aside.
Heat your wok and add the oil. Slice Onion and ginger, mince garlic and soften in the wok. Add the Sambal and trassi and cook for a further 2 minutes. Add the vegetables, chicken and ketjap manis. Toss until vegetables are soft and just cooked. Follow instructions as below.
Cook in hot fat for about 5 minutes, Making sure both sides are browned equally. Serve with peanutsauce or just Soya and Chili sauce
Label: snack
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