Sambal is a chilli paste used vastly in Malay/Indonesian cooking. For the recipe to whip up this paste, refer to Spicy Cabbage Wrap entry. This dish is fairly quick. Asparagus almost always ended up being stir fried in my cooking as it is one of the few greens that goes so well with sambal.
This sambal is made by my dad (the thick oily layer on the surface is to preserve the sauce for longer shelf life), when it was in the wok, the intoxicating aroma attacked my nostrils instantly, in a nice way.
Ingredients (Serve 3)
- 2 tablespoon of sambal
- 2 cloves of chopped garlic
- 15 stalks of medium asparagus (peel the outer skin, cut a stalk in about 4 cm length)
- 1 pinch of dried shrimps (optional, available in Asian store)
First, brown the garlic and dried shrimps together until the aroma is released. Add in the asparagus, stir fry them for about 2 minutes. Add in the sambal paste and the stir the sauce around the asparagus to mix evenly, this would take about another 5 mins. As long as the asparagus is softened a bit yet remain crunchy, this dish is done. Serve while it is hot.