1 bunch asparagus, wash and cut into 2-inches
11/2 teaspoon sugar
3 teaspoon vegetable oil
1 small cube belachan, mix with 1 teaspoon water
salt to taste
Shrimp Paste :
2 teaspoon dried shrimp, wash and soak in 2 tablespoon water
1 fresh red chili, clean and remove seeds
1 bulb shallot, peel and smashed
2 cloves garlic, peel and smashed
( Blend all the shrimp paste ingredients until fine)
Heat up the wok to high heat, add oil and pour in the sambal mixture and belachan. Fry till oil out or
fragrant for approximately 20 seconds.
Add in the asparagus, continue to fry and add in the sugar and salt. Fry, mix combine everything in
the wok until coated with sambal and oil.
Dish up and serve with rice...emmmmm yummy!!!