'How to cook Malaysian Street Food | Sambal Goreng (Prawns in cashew nut sauce) | Visit Malaysia'

03:08 Jul 5, 2021 1 1

'Learn how to cook a simple dish from the Malaysian island of Penang. Pearly Kee teaches us how to make Sambal Goreng - a traditional Nyonya dish.  Nyonya people are descendants of Chinese immigrants who came to Malaysia many centuries ago to work. Nyonya cuisine is a wonderful fusion of Chinese, Indian and Malay cooking styles and flavours.  If you are going to Penang and would like to try some cooking classes, Pearly can teach you. Just go to www.penanghomecookingschool.com to make a booking.  Sambal Goreng (Prawns in a cashew nut sauce)  Recipe:  (Serves 4)  Ingredients:  20 de-shelled prawns 1/8 tsp salt to marinate prawns 1/4 tsp sugar to marinate prawns 4 to 6 shallots, sliced 2 to 3 large red chillies, chopped 2 to 3 large green chillies, chopped 20 to 24 roasted cashew nuts for garnish 4 to 5 tbsp cooking oil  For the sauce: 4 tbsp lemongrass slices 1 tsp shrimp paste 100ml tamarind juice 150ml coconut milk  Method:  1. Work on the paste for the sauce first. Slice the lemongrass and cashew nuts and put in a blender with the tamarind juice. Blend together and set aside.  2. Heat 1tbsp oil in a wok. Fry your chopped chillies for 10 seconds only. Remove the chillies and the oil and set aside.  3. Heat 3 tbsp oil in the wok. Add in sliced shallots and fry on a high heat for 20 seconds. Reduce the heat and continue to fry for 30 more seconds, pushing the shallots around the wok. Then allow the shallots to sit and deep fry in the oil in the middle of the wok until they are golden brown. Remove the shallots and set aside, but leave the oil in the wok.  4. Fry the sliced garlic in the same oil as the shallots, repeating the process as above and deep frying until they are golden brown and crispy. Remove the garlic and place with the shallots. Keep the oil in the pan.  5. Place the prawns into the pan. May want to do them in small batches to make this part easier. Simmer the prawns on a high heat until the oil starts to splatter. When the oil splatters, reduce the heat and fry the prawns for 10 seconds on each side to make them crunchy. Remove the prawns, but keep the oil in the wok.  6. Finish the sauce. Add 150 ml of coconut milk to your paste from earlier. Pour the mixture into the wok and use the same oil that cooked the other ingredients to bring the sauce to a boil on a medium heat. After about 2 minutes, the sauce will have thickened and you can serve it onto a plate.  7. Place the prawns on top of the sauce, followed by the crispy shallots and garlic, then the chillies and finally finish with cashew nuts.' 

Tags: Malaysia , travel vlog , kuala lumpur , asian food , malaysian street food , malaysian food , malaysia vlog , travel Malaysia , penang , penang malaysia , malaysian recipes , malaysia food , nasi goreng recipe , travel penang , penang Street Food , penang food , asian food recipes , travel Asia , Malaysia travel , penang travel , nyonya cooking , Georgetown Penang , Penang Foodie , malaysia news , penang food recipe , georgetown penang food , graeme langford , penang vlogs , sambal goreng , nyonya

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