Ingredients:
1. 300g local lotus root
2. 50g meat floss/chicken floss
3. 1 stalk curry leaf ( leaves only)
4. 6 bird's eye chillies (flatten)
5. 2 tbsp evaporated milk
6. 1 tbsp margarine/ or butter
7. 1 egg ( beaten)
8. 2 tbsp topioca flour
Seasoning:
1/4 tsp salt
1 tsp sugar
Method
1. Peel the lotus root, cut into thinly slices, mix with beaten egg. Next coated it with topioca flour.
Deep fry in the hot oil at high heat until crispy and golden in colour. Remove, drain well and keep aside
2. Melt margarine in the hot wok, stir-fry bird's chillies and curry leaves until fragrant. Add in evaporated milk and seasoning cook at low heat until thicken.
3. Place in lotus root slices, stirring constantly at high heat until well coated with the butter sauce. Dish up, sprinkle with meat floss, serve hot.
1. 300g local lotus root
2. 50g meat floss/chicken floss
3. 1 stalk curry leaf ( leaves only)
4. 6 bird's eye chillies (flatten)
5. 2 tbsp evaporated milk
6. 1 tbsp margarine/ or butter
7. 1 egg ( beaten)
8. 2 tbsp topioca flour
Seasoning:
1/4 tsp salt
1 tsp sugar
Method
1. Peel the lotus root, cut into thinly slices, mix with beaten egg. Next coated it with topioca flour.
Deep fry in the hot oil at high heat until crispy and golden in colour. Remove, drain well and keep aside
2. Melt margarine in the hot wok, stir-fry bird's chillies and curry leaves until fragrant. Add in evaporated milk and seasoning cook at low heat until thicken.
3. Place in lotus root slices, stirring constantly at high heat until well coated with the butter sauce. Dish up, sprinkle with meat floss, serve hot.
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