Activities at work is winding down, students are sitting for their Advanced Subsidiary Cambridge GCE Examination, so I guess I will make use of the "extra" free time at home to blog more recipes.
This recipe is of Indonesian origin , I love its taste; It is really fresh, crunchy, spicy with a tinge of shrimp paste and anchovies plus a twist of the sourness from Kalamansi lime @Limau kesturi.
Ingredients:
2 handful Bean sprouts - wash and drained
1 large red chili- julienne
Pounded together:
dessicated coconut: to be pan fried first
a marble size shrimp paste: roasted first
1 red chili
1 shallot
1 heap tsp dried anchovies
salt + sugar to taste
juice from 5 kalamansi lime
In a large bowl , add together the bean sprouts, red chili and the pounded ingredients. Stir and then add in the seasoning and the kalamansi juice. Mix well. Adjust the seasoning and serve immediately.
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