This vegetable dish is a great accompaniment to any fresh water fish dish. Chili and " bunga kantan" (the lovely red lotus like vegetable are common ingredients in most of us Dayak kitchens. The "ulam" however is more common in the Malay household. I used these three main ingredients in this dish just to experiment with them.
The following photos show how this dish is prepared:
These are the ingredients:
1. Dried anchovies (washed).
2. "ulam leaves" some minty local vegetables.
3. Young "kantan" bulbs (sliced and separated).
4. 2 shallots, 2 garlic and 2 "gerunongs" (sliced).
This is how to make it:
Step 1: Fry the shallot, garlic and gerunong until light brown.
Step 2: Fry in the dried anchovies.
Step 4: Pour in the "kantans" and stir fry.
Step 4: Add in the sliced "ulams" and stir fry.
Step 5: Fry until the vegetable blend well.
Step 6: Serve with rice.
Notice: Reduce the gerunong or substitute with milder chillies if you can't stand it.
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