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Vegetable Stir-Fry Spice Blend

$11.90

Formely named – Sambal Kangkong Spice Blend

Sambal KangKong or Spicy Water Spinach is achieved by stir-frying the vegetable with aromatic sambal chilli which constitutes, chilli, dried shrimps, shallots/onions and other spices. Definitely, a level-up if you are looking to spice up your, otherwise, bland tasting vegetables. You may also like to cook it with other vegetables like eggplant, lady’s finger and petai aka parkia speciosa.

Ingredients: Chili, Candlenut, Raw Sugar, Himalayan Pink Salt & Turmeric

All natural with no preservatives, no MSG.

Crafted and made in Singapore by Anthony The Spice Maker.

Packed in a food-grade resealable spice pouch.

Net Weight 130g

     

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How To Turn Premix Spice Blend Into A Paste

Using a mortar and pestle or food processor, pound or blend 250g of chopped onions with 150ml water and 130g of spice blend to achieve 530g of spice paste.

530g of spice paste serves to flavour approximately 350g of dried shrimps.

Store freshly made Vegetable Stir-Fry paste frozen, thawed spice paste to be cooked within a week.

 

A Guide on How to Cook Vegetable Stir-fry for 6-8 pax

Prepare:

260g Vegetable Stir-fry spice paste

120g dried shrimps soaked in water for 2 mins then mince

5 tbsp cooking oil

Vegetables of your choice eg. water spinach, eggplant etc.

 

Directions:

1. On medium-low heat, stir-fry dried shrimps with 1 tbsp of cooking oil for 5 mins, and remove from the frying pan.

2. On medium-low heat, stir-fry spice paste with cooking oil for 15 mins.

3. Add dried shrimps and stir-fry with spice paste for 3 mins to achieve- Dried Shrimps Chilli.

4. Stir-fry any vegetables of your preference with the Dried Shrimps Chilli.

Serve hot with rice.

Weight 142 g

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