娘惹咸虾酱炒花肉 Cincalok Char Sam Zan Bak

材料A
花肉300g（洗干净切片）、
晶佳露咸虾酱2-3大匙、
蒜2瓣、生抽1茶匙
材料B
食用油3大匙
材料C ：（沾酱）
白米醋80毫升、水30毫升、
糖1大匙、葱头半粒（切丝）、
蒜3瓣（切片）、青辣椒半条（切片）、
红辣椒半条（切片）
做法
1.将材料A搅拌均匀，放入冰箱腌制最少3小时或隔夜。（图1-3）
2.热锅下油，放入腌制好的花肉一起炒熟即可。（图4）沾酱做法
把白米醋、水和糖煮开，冷却后加入葱头丝、蒜
片、青红辣椒搅拌均匀。吃时拌着咸虾酱花肉一起入菜。

Ingredient A
300g pork belly(washed and sliced),
2-3 tbsp “Cincalok” preserved prawns,
2 cloves garlic, 1 tsp light soy sauce
Ingredient B
3 tbsp cooking oil
Ingredient C : ( dipping sauce )
80ml white rice vinegar, 30ml water, 1 tbsp sugar,
½ shallots (shredded), 3 cloves garlic (sliced),
½ green chili (sliced), ½ red chili (sliced)
Method:
1. Stir Ingredient A evenly, put it in the refrigerator
and marinate for at least 3 hours or
overnight. (pic 1-3)
2. Heat oil in wok, add the marinated pork
belly and stir-fry together. (pic 4)
To prepare dipping sauce
Boil the white rice vinegar, water and
sugar until sugar is melted, set aside
for cooling. Add shredded shallots,
garlic slices, green and red chili to stir
well.