Recipe Contributed by Amanda Cook, TM Consultant
Bunch of Water Spinach (or similar Pak Choy, Choy Sum, Bok Choy)
150G Sambal Pelecing (see below)
Wash spinach thoroughly & place on Varoma tray.
SAMBAL PELECING makes about 250g
60G SHALLOTS, PEELED (about 3)
10G GARLIC CLOVES, PEELED (about 5 cloves)
50G LONG RED CHILLIES DE-STEMMED
10G BIRD’S EYE CHILLIES
1 TSP SHRIMP PASTE
½ TSP SALT
½ TSP RAW SUGAR
2 TBSP VEGE OIL
JUICE 2 LIMES
Turbo shallots, garlic, chillies, tomato 3 or 4 times
Add shrimp paste, salt & sugar 10 seconds on speed 8
Add oil 100 degrees 5 minutes on speed 1.
Set aside to combine with Water Spinach & just before serving sprinkle with fresh lime juice & garnish with chopped roasted peanuts or fried shallots.
BANANA LEAF PREPARATION PRIOR TO WRAPPING:- In Western countries they are mostly bought frozen. To prepare, take the leaves out of the freezer & keep them at room temp for 15 mins, then hold them for just a few seconds over a flame or fire. Wipe them clean with a wet cloth & polish them with a little oil.