Ingredients:
325 gr lotus root
5 cloves of garlic
1 tbsp Sichuan chili bean paste
4 red lomboks
1/8 tsp palm sugar
1 spring onion
1 tbsp oil
water
Preparation:
Peel the lotus root and cut it into slices. Heat water in a pan and blanch the slices for 2 minutes and then drain. Cut the lomboks into thin rings and the spring onion fine. Cut the garlic into thin slices.
Heat the oil in a pan and fry the garlic and the chili bean paste for 3 minutes. Then add the lotus root, palm sugar and lomboks and mix well until the lotus root is coated. Then add the spring onion and mix well. serve.
