Recipe Ingredient
- 450-500g balitong, tails chipped and cleaned
- 1tsp chopped ginger
- 2-2½tbsp oil
- For Sauce:
- 1tbsp meat curry powder
- 1tbsp belacan powder
- 1tsp chopped garlic
- 1tbsp oyster sauce
- 1/2tsp dark soy sauce
- 1tsp sugar
- pinch of pepper
- pinch of salt
- 1stalk curry leaves, use leaves only
- 3-4 cili padi, chopped
- 150ml water
Instructions
- Heat oil in a wok and sauté ginger until fragrant. Add in sauce ingredients, curry leaves and cilipadi. Stir-fry well until fragrant. Pour in water and bring to a low simmering boil.
- Add balitong and fry over medium high heat until gravy turns thick. Dish up and serve with a sprinkling of spring onion curls.
