Sweet Potato Leaves Recipe Malaysia at Paul Hall blog

Sweet Potato Leaves Recipe Malaysia. You may substitute this with any vegetables of your choice. Add the rest of the pounded. One packet (about 300g) sweet potato leaf (番薯叶) 13g dried shrimp (虾米) 50ml hot water. The sambal sauce (a spicy paste made with chillis, belacan and aromatics) gives this dish a hot and savoury punch. Fry the pounded dried prawns until aromatic. This recipe works well with kang kong (water spinach) too. heat wok over high heat until hot, then add in oil. With only 3 simple steps, you can prepare it in 10min! The key ingredient is none other than belacan, the malaysian variety of shrimp paste. sambal sweet potato leaf recipe.

With only 3 simple steps, you can prepare it in 10min! Fry the pounded dried prawns until aromatic. This recipe works well with kang kong (water spinach) too. heat wok over high heat until hot, then add in oil. The key ingredient is none other than belacan, the malaysian variety of shrimp paste. Add the rest of the pounded. sambal sweet potato leaf recipe. One packet (about 300g) sweet potato leaf (番薯叶) 13g dried shrimp (虾米) 50ml hot water. You may substitute this with any vegetables of your choice. The sambal sauce (a spicy paste made with chillis, belacan and aromatics) gives this dish a hot and savoury punch.

StirFry Sweet Potato Leaves With Roasted Shrimp Paste

Sweet Potato Leaves Recipe Malaysia heat wok over high heat until hot, then add in oil. You may substitute this with any vegetables of your choice. This recipe works well with kang kong (water spinach) too. sambal sweet potato leaf recipe. One packet (about 300g) sweet potato leaf (番薯叶) 13g dried shrimp (虾米) 50ml hot water. Add the rest of the pounded. With only 3 simple steps, you can prepare it in 10min! Fry the pounded dried prawns until aromatic. heat wok over high heat until hot, then add in oil. The key ingredient is none other than belacan, the malaysian variety of shrimp paste. The sambal sauce (a spicy paste made with chillis, belacan and aromatics) gives this dish a hot and savoury punch.

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