Sambal Belachan Party Pack | Prima Taste

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INGREDIENTS

Fried Sambal Brinjal - 1 Dish

250 ml

(A) Cooking Oil

120 gm

B) Brinjal (1 ½ inch strips)

55 gm or more if desired

(C) Sambal Belachan (For Vegetables)*

30 ml

(D) Water

Sambal Lady's Fingers - 1 Dish

250 ml

(A) Cooking Oil

120 gm

(B) Lady's Fingers (1 ½ inch length)

55 gm or more if desired

(C) Sambal Belachan (For Vegetables)*

80 ml

(D) Water

Stir-Fried Sambal Kangkong - 1 Dish

120 gm

(A) Kangkong

15 ml

(B) Cooking Oil

55 gm or more if desired

(C) Sambal Belachan (For Vegetables)*

45 ml

(D) Water

* Items available from Prima Taste

Notes:

Sambal Belachan (for Vegetables) can also be used for other vegetable dishes as desired. Sambal Belachan (for Vegetables) is packed in 1 kg.
Steps

Cooking Procedures
Fried Sambal Bringjal
1. Heat (A) Cooking Oil in wok for 30 seconds on high heat.
2. Add (B) Brinjal and shallow fry for 7 seconds. Drain off excess oil from Brinjal for 1 minute and transfer to a plate. Set aside for Step A5.
3. Reheat 5 ml of (A) Cooking oil for 5 seconds on low heat.
4. Add (C) Sambal Belachan (for Vegetables) and (D) Water. Stir-fry for 6 seconds.
5. Pour sambal sauce onto Brinjal (from Step A2).
6. The Fried Sambal Brinjal is ready to be served.
Cooking Procedures
Stir Fried Sambal Lady’s FingerFingers
1. Heat (A) Cooking Oil in wok for 30 seconds on high heat.
2. Add (B) Lady’s Fingers and shallow fry for 8 seconds. Drain off excess oil from Lady’s Fingers and transfer to a plate. Lady’s Fingers are ready for Step A5.
3. Reheat 5 ml of (A) Cooking Oil for 5 seconds on low heat.
4. Add (C) Sambal Belachan (for Vegetables) and half portion of (D) Water. Stir-fry for 5 seconds.
5. Add Lady’s Fingers (from Step A2) into wok and stir-fry for 30 seconds.
6. Add the balance half portion of (D) Water and stir-fry for another 30 seconds.
7. Scoop out Lady’s Fingers first, followed by sambal sauce on top.
8. The Sambal Lady’s Fingers is ready to be served.
Step A: Preparation Procedures
Stir Fried Sambal Kangkong
1. Cut, wash and clean (B) Kangkong. Drain dry for 20 minutes and set aside for Step B3. (Ensure that Kangkong is dry before cooking).
Step B: Cooking Procedures
Stir Fried Sambal Kangkong
1. Heat (A) Cooking Oil in wok for 5 seconds on medium heat.
2. Add (C) Sambal Belachan (for Vegetables) and stir-fry for 3 seconds.
3. Add (B) Kangkong and half portion of (D) Water. Stir-fry for 5 seconds.
4. Pour the balance half portion of (D) Water and stir-fry for another 5 seconds. (Do not overcook the Kangkong).
5. The Kangkong is ready to be served.
Storage
Sambal Belachan (For Vegetables)
Store in cool, dry place. After opening, keep pack refrigerated and used within 3 days.
Estimated Yield Per Packet
Sambal Belachan (For Vegetables) per packet (1 kg) - No. of Portions: up to 16 dishes