Ingredient and Portion
Sambal Paku Recipe 叁巴巴古菜食谱
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Paku vegetables are actually edible wild ferns that is usually cooked with sambal! They are crunchy in texture and super good! This recipe cooks the best Sambal Paku veges that you need!
山菜之王的巴古菜不但营养丰富，软嫩的它还带点淡淡的清香。有了叁巴巴古菜食谱，你有福气啦！带点娘惹风味的叁巴巴拉煎与巴古菜烹煮出的菜色可说是口齿留香，一口都挺不下来了啦！
山菜之王的巴古菜不但营养丰富，软嫩的它还带点淡淡的清香。有了叁巴巴古菜食谱，你有福气啦！带点娘惹风味的叁巴巴拉煎与巴古菜烹煮出的菜色可说是口齿留香，一口都挺不下来了啦！
Ingredients A
300g young paku shoots / 嫩巴古菜 300克
4 tbsp oil / 油 4汤匙
Ingredients B
2 shallots (sliced) / 小葱头（切片）2粒
2 pips garlic (sliced) / 蒜头（切片）2瓣
1/2 tbsp dried shrimp / 虾米 1/2汤匙
Ingredients C
100g shrimp (shelled) / 虾（去壳）100克
1 red chilli (shredded) / 红辣椒（切丝）1条
1 tsp sugar / 糖 1茶匙
2 tbsp sambal belacan / 叁巴巴拉煎 2汤匙
2 tbsp water / 清水 2汤匙
300g young paku shoots / 嫩巴古菜 300克
4 tbsp oil / 油 4汤匙
Ingredients B
2 shallots (sliced) / 小葱头（切片）2粒
2 pips garlic (sliced) / 蒜头（切片）2瓣
1/2 tbsp dried shrimp / 虾米 1/2汤匙
Ingredients C
100g shrimp (shelled) / 虾（去壳）100克
1 red chilli (shredded) / 红辣椒（切丝）1条
1 tsp sugar / 糖 1茶匙
2 tbsp sambal belacan / 叁巴巴拉煎 2汤匙
2 tbsp water / 清水 2汤匙
Method
1.Blanch paku in boiling water, drain.
以沸水汆烫巴古菜，沥干。
2.Fragrant ingredients B with oil.
2以油炒香材料B。
3.Add ingredients C and stir-fry till shrimp is cooked.
加入材料C，炒至虾熟。
4.Add blanched paku, mix well.
加入巴古菜，拌匀即可。
以沸水汆烫巴古菜，沥干。
2.Fragrant ingredients B with oil.
2以油炒香材料B。
3.Add ingredients C and stir-fry till shrimp is cooked.
加入材料C，炒至虾熟。
4.Add blanched paku, mix well.
加入巴古菜，拌匀即可。
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