Saturday, November 25, 2006

Eggplant(terung) and String Beans Sambal

I am cutting this method short by using Sambal Udang that came in a jar. Thank you to Chef Gertrude for her advice on how to skip the strong smell in the kitchen. I cook the vegetable first and before I serve, I just stir in about 2 spoonful of the sambal udang. Delicous as side dish to rice.

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