This recipe is a Malaysian take on a legit superfood with incredible antioxidant benefits. Asparagus is proven to be good for your kidneys; it’s packed with vitamins, protein and fibre, and lifts your mood.
More importantly, it’s, ahem, apparently an aphrodisiac.
Although it is more commonly seen in western-style cooking, asparagus pops up every so often in local stir-fried vegetable dishes, although not so commonly front and centre.
Malaysians love food with a little zing, so cooking it with sambal belacan is the best way to adapt this vegetable to suit local taste buds. It’s packed with flavour, spice, and nutritional benefits!
Ingredients
- 8 fat asparagus stalks, or 20 thin stalks
- 2 tbsp sambal belacan
- 5 shallots
- 2 tbsp dried shrimp, soaked in water
- 2 tbsp cooking oil
Method
- Using a pestle and mortar, pound the shallots and soaked dried shrimp to medium coarseness. You can also use a food processor.
- Discard the bottom ends of the asparagus stalks and slice the remaining portions diagonally, roughly 2cm long.
- In a pan, heat the oil and add in the shallots and shrimp mixture, followed by the sambal belacan. Fry until fragrant.
- Add the asparagus and stir-fry for about three minutes, or until the asparagus is tender but still crunchy. The dish is now ready to serve!
Tips
- Cooking times may vary depending on how thick the asparagus stalks are.
- As it can be eaten raw, avoid overcooking the asparagus so it retains its nutritional value.
- This dish is so simple and tasty, you don’t really need to pair it with anything else except a bowl of rice. Now eat your veggies, they’re good for you!
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.