Assam Vegetables Pot

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• 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.

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