江鱼仔Sambal *Sambal Anchovis

可以再煮一个椰浆饭，更棒！哈哈！应该是想椰浆饭想疯了！

Normally this dish is taken with nasi lemak, a special delicacy from Malaysia.

食材：

江鱼仔..... 1 大碗(去头，去内脏)
大葱......... 1 粒(切片)
蒜米......... 1 汤匙
小葱泥..... 3 汤匙
蕃茄酱..... 1 汤匙
辣椒酱..... 1 汤匙
酸梅酱..... 1 汤匙
姜蓉......... 1/4 汤匙
鸡精粉..... 适量
食油......... 适量
盐............. 适量
清水......... 适量


做法：
1. 先炸江鱼仔。
2. 再热锅，爆香姜、蒜米、小葱10分钟。
3. 然后加入大葱先炒，再加入番茄酱，酸梅酱及辣椒酱，再加少许水。
4. 把炸好了的江鱼仔放到锅里炒一炒，加入盐及鸡精粉。
5. 翻两翻即可。

*喜欢辣的朋友可以在(3)加上小辣椒或辣椒粉。

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Ingredients:
1 bowl anchovis (without heads and internal organs)
1 onion, sliced
1 tbsp chopped garlic
3 tbsp chopped shalott
1 tbsp tomato saurce/ ketcap
1 tbsp chilli saurce
1 tbsp plum saurce
1/4 tbsp minced ginger
chicken stock powder
cooking oil
salt
water

Directions:
1. Heat the wok and deep fried anchovis.
2. Heat the wok again and stir fried garlic, shalott and ginger for 10 minutes.
3. Add onion to cook until soften. Then add tomato saurce/ketcap, chilli saurce and plum saurce to stir until even. Also add some water.
4. Put all the fried anchovis to mix with (3). Add some salt and chicken stock powder.
5. Mix until even and it's ready to be served.

* For those who like spicy food, you could add some fresh chilli or chilli powder in step (3).