Monday, January 10, 2011

Sayur Kincam aka. Lily Buds


As usual my entry is the backdated entry. I cooked this last year, at mak's house (hah! lama tu .......), to be exact 26thDecember 2010 (tak la lama sangat....). We normally cook the dried lily buds, but this time it's the fresh lily buds. Mak got it from a cousin who went to Cameron Highland for his daughter's wedding. I, myself will never leave Cameron Highland without buying the lily buds. I just love it. MMMuahh....

Cooking it is simple. Just like frying any other vege. My version would be:

The Ingredients
2 handfuls of fresh kincam (1 packet)
2 Fresh red chillies*
1 clove of onion*
3 cloves of garlic*
1 tablespoon of dried shrimp (you can change it to fresh shrimp or anchovies)
Salt to taste
Cooking oil

All ingredients labeled * are to pounded or blended.

How To:
1. Heat the cooking oil in a pan.
2. Fry the pounded ingredients till fragrant.
3. Add in the lily buds.
4. Add some salt.

Ready to serve. Whalla!! EZ isn't it. And it's delicious too.