馬來風光（Kangkung Sambal）的做法，簡單家常菜，能吃2大碗米飯~

馬來風光

材料1：

蕹菜: 400 g

蝦米: 50 g (洗凈, 泡軟)

蒜蓉：1 湯匙

酸柑：½ 粒（擠汁）

水：少許

糖：½ 湯匙

材料2：

辣椒干: 10 – 20 條 (洗凈,泡軟)

蔥頭: 10 粒 (洗凈,去衣)

蒜頭: 5 粒 (洗凈,去衣)

岜拉煎: 1 小塊

做法：

把蕹菜折段，沖洗乾淨，瀝干待用。

把所有材料2放進攪拌器攪爛。

燒熱4湯匙油, 爆香蒜蓉，蝦米，糖和已磨爛的叄峇岜拉煎。

加入蕹菜拌炒，加入適量的水，最後加入酸柑汁炒一下，盛起上碟。

Kangkung Sambal

Material 1:

Water spinach: 400 g

Dried shrimp: 50 g (washed, soaked until soft)

Minced garlic: 1 tablespoon

Lime: ½ (squeeze)

water: a little

Sugar: ½ tablespoon

Material 2:

Dried chili: 10 – 20 stalks (washed, soaked until soft)

Onion: 10 pcs (washed and undressed)

Garlic: 5 pcs (washed and de-clothed)

Ba La fried: 1 small piece

practice:

Cut the water spinach into sections, rinse and drain.

Put all ingredients 2 in a blender and blend.

Heat 4 tbsp oil, saute garlic, dried shrimp, sugar and grated sambal.

Add the water spinach and stir fry, add an appropriate amount of water, and finally add the lime juice and fry for a while, then serve on a plate.