Wednesday, May 16, 2007


Some like it hot.... and some like it wet; whatever your preference, you do it your way you like it. The basic is the same.


1 Bag Baby Corn (10 pcs.)

30 gm. Carrot (Julienned)

10 gm. Dried Shrimp

3 Dried Chillies

1 Clove Garlic

2 gm. Shrimp Paste

Blend everything to a paste except the baby corn and the carrot.

Heat up the wok, and oil around the edge with 4 tbsp. of cooking oil. Drop in the ground ingredients, and fry on medium heat for about a minute. Toss to prevent burning.

Add baby corn and carrots; Coat evenly with the sambal.

Pour in ¼ or more cup of water. Bring it to a boil. Simmer for another minute before adding a dash of sugar and salt to taste.

For a 'dry' dish (right), let the liquid evaporate before adding seasoning. Don't fry for too long if you want to retain the crunchiness of the corn; otherwise, it will come out like a limp biscuit, or rather limp Ku-Ku-Bit - then you might as well use a canned baby corns than the fresh ones.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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