RECIPES

?>

Assam Vegetables Pot



• Ingredients

A:

  • Lady’s fingers (stems removed) 6 units
  • Long bean (cut sections)        4 units
  • Eggplants (cut into 2” long and quartered)        2 units
  • Mint leaves        3-4

B:

  • Shrimp (shelled)                                    200g
  • Chicken whole leg (cut pieces) 150g
  • Fresh Squid (cut rings) 2 units

C:

  • Onion, tomato & red chili (all cut wedges) 2 each
  • Chili padi (smashed)        5 units
  • Lemongrass/ Serai (bruised) 1 unit
  • Water        400ml

• Sauce Ingredients

  • MCM’s Assam Sauce 5tbsp
  • Lime juice 1 unit
  • Fish sauce 1 tbsp
  • Sugar 1 tsp
  • Chicken powder 1 tsp

• Methods

  1. Heat half pot of oil in a pot; blanch the egg plant and drain.
  2. In a wok, boil ½ wok of water with 1 tbsp sugar and 1 tbsp oil. Use it to blanch long bean, lady’s fingers and all ingredients B separately and drain.
  3. Boil all ingredients C in the pot, then add in the rest of prepared ingredients and simmer until well cooked.
  4. Add in sauce ingredients and boil briefly, serve directly on table.



Connect With MCM

Find us on Facebook