250 g oyong
50 g anchovies
10 g fried onions
100 ml water
30 g big red chili
50 g curly red chili
15 g candlenut
3 g shrimp paste
10 g dried shrimp
30 ml cooking oil, for sauteing
17 g big red chili, remove seeds and cut oblique to 1 cm thick
17 g large green chili, remove seeds and cut oblique to 1 cm thick
10 g leek, sliced oblique 1 cm thick
15 g shallots, thinly sliced
15 g garlic, thinly sliced
8 g chicken stock powder
2 g salt
8 g sugar
4 g white pepper powder
Clean the oyong skin then cut it according to size preference, wash, drain and set aside.
Boil the anchovies until cooked then wash and fry. Drain the oil and set aside.
Sauté the spices ingredients with a little oil until half cooked.
Then puree the sauteed spices to a paste. Then saute the paste over medium heat for about 15 minutes until the spices are cooked.
After the spice paste is cooked, add the condiment ingredients and saute until all ingredients are wilted.
Add oyong and anchovies and stir until blended.
Add water and seasoning, and stir until everything is well blended and cooked.
When stir frying the Oyong, don't overcook it because Oyong gets mushy easily.
Corn or shrimp can be added to the recipe as a variation.