Friday, September 06, 2013

Day 2: Zespri® Kiwifruit & Green Chilli Sambal

How are you, girls? It's Friday dan I tau, ramai dah takde mood nak bekerja dah. Lagipun nampaknya malam ni ramai yang akan menghadiri rumah terbuka Hari Raya.

I tau ada antara pembaca blog ni yang suka melancong. Lebih-lebih lagi kalau dapat melancong secara percuma. Do you love kiwifruit and would like to win a trip to Auckland and Rotorua, New Zealand? Yes? Well, you better read through this entry because I have something awesome for you!

Sebagai pengeluar buah kiwi terbesar di dunia, Zespri® mengadakan satu contest di mana anda semua berpeluang untuk memenangi hadiah percutian ke Auckland dan Rotorua, New Zealand.


Caranya mudah saja. Anda hanya perlu mengumpul barcode dari pek Zespri® Green Kiwifruit, hantarnya bersama dengan contest form, jawab soalan yang diberikan dan paling penting, mesti beritahu perubahan yang anda rasa setelah mengamalkan memakan buah kiwi. Senang? Untuk maklumat lanjut dan contest form, anda boleh ke www.zespri.com.my/dailyamazingandwin

Cepat! Peraduan tamat pada 31 Oktober 2013.




Anyway, pernah tak terfikir yang kita boleh gunakan buah kiwi dalam masakan berasaskan sambal? Yes, you read that right! Jom cuba resipi ni. Resipi ni ala-ala sambal belacan. Pedas dan sedap!

Zespri® Kiwifruit and Green Chilli Sambal


Ingredients (serve 4):

2 Zespri® Green Kiwifruit, peeled and cut into chunks
4-5 (100g) green chillies, cut into 3cm lengths
10 green bird chillies, kept whole (add more/less according to your taste)
4 shallots, cut into halves
10g roasted shrimp paste (belacan)
3 tablespoon oil
A dash of salt
Juice from 4 calamansi limes (limau kasturi)

Directions:

1. Heat oil in a small pan and add both type of green chillies, shallots and shrimp paste. Cook on medium heat for 3-4 minutes or until chillies and shallots are slightly charred around the edges. Add kiwifruit, stir around for a minute and take pan off the heat.

2. Transfer contents of the pan into an electric chopper / food processor. Add salt and lime juice and pulse until well combined. Taste and if necessary, adjust seasonings. Alternatively, pound cooked mixture in a granite mortar and pestle until fine, then add salt and lime juice.

3. Serve sambal with a sald platter and if liked, grilled or fried fish.


After thought : Kalau ikut tekak I yang memang suka makan pedas, 10 biji cili api tu tak la pedas sangat. So kalau korang nak pedas, boleh tambah lagi. Resipi ni memang sedap. Tak sangka buah kiwi pun boleh dijadikan sambal belacan.

My previous entry:
Day 1: Zespri® 14-Day Daily Scoop of Amazing Challenge

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