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Sunday 17 June 2012

SAYUR PERIA GORENG/FRIED BITTER GOURD


Fried Bitter Gourd


Ingredients

3 bitter gourd (small size), cut and thinly slice
1 onion cut round
2 tablespoon blended chili (Blended dried chili, onion and shrimp paste)
2 cloves garlic, blended
5 cm ginger, blended
50 grams of anchovies, blended
1 red chili cut stems diagonally
1 tablespoon soy sauce
1 tablespoon oyster sauce
Salt
Sugar
1 cup water

Methods

1.    Soak anchovies to soften it.
2.    Sauté blended ingredients, onion and red chilies until wilted and fragrant.
3.    Put bitter gourd and stirred until wilted.
4.    Pour water and stir the spinach until well blended. Add salt and sugar to taste.
5.    Once cooked, served it with rice.

Peria Goreng

Bahan-bahan

3 biji peria (saiz kecil) dibelah dan dipotong nipis
1 bawang besar dipotong bulat
2 sudu besar kisaran cili kering (kisran cili kering, bawang besar dan belacan)
2 ulas bawang putih, dikisar
5 cm halia, dikisar
50 gram ikan bilis, dikisar
1 batang cili merah dipotong menyerong
1 sudu besar kicap
1 sudu besar sos tiram
Garam
Gula
1 cawan air

Langkah-langkah

1.    Ikan bilis direndam agar lembut.
2.    Tumiskan bahan kisaran, bawang besar dan cili merah sehingga layu dan berbau wangi.
3.    Masukkan peria yang dipotong dan digoreng sehingga layu.
4.    Curahkan air dan kacau  sehingga sebati.  Masukkan garam dan gula secukup rasa.
5.    Setelah masak, angkat sayur dan dihidang untuk dimakan dengan nasi. 

5 comments :

  1. I don't have this peria for long time,my mother use to cook this @home,here in the US they called " bitter melon" but is hard to find,,,serve with nasi putih sound perfect YUM !!

    ReplyDelete
    Replies
    1. Ridwan thanks for the comment, try to plant one, and use it for your favorite dishes.

      Delete
  2. looks so easy to prepare and delicious...mouthwatering!

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. Kalyan, thanks for visiting my blog, do try the recipe. Really delicious.

      Delete

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