Slithering Eels Braised with Dried Chili - Nak Makan Apa?

Slithering Eels Braised with Dried Chili

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Charm your guest this new year with this delicious Slithering Eels Braised with Dried Chili recipe.

6 Servings
Sederhana - Medium

*Nutrient Calculation Reference: USDA, Malaysian Food Composition, Singapore Energy & Nutrient Composition of Food and Product Label.

Nak Makan Apa|December 29, 2020


Needed for this recipe:
Knorr Kiub Pati Ikan Bilis 6 Kiub 60g
Knorr Kiub Pati Ikan Bilis
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  • 3 pcs (750g) Eels fillet
  • 100 g Spring onion, lightly blanched
  • Salt and pepper
  • Oil for deep frying

For sauce:

  • 12 cloves Garlic, skinned and left whole
  • 6 pcs Dried Chili, deseeded and cut into small pieces
  • 2 inch Ginger, sliced thinly
  • 2 tbsp Sesame Oil
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Brown Sugar
  • ½ cup Water
  • 2 tbsp Cooking oil
  • 1 small bunch of baby bok choy, blanched

Nutritional tips

Eels provide different nutrients such as protein, Vitamin A, zinc, vitamin D and niacin (vitamin B3). Zinc is essential for growth, vitamin D helps the body utilize calcium, niacin is needed for the release of energy from protein, fats and carbohydrates.



Clean the eel and cut each piece into half. Lightly season with salt and pepper. Roll each slice and secure it tightly with spring onion.



Heat up oil in a wok and deep fry the eels until browned. Dish up and set aside.



For sauce, heat up oil in a wok and sauté garlic until browned. Add in the rest of the ingredients and bring to a boil. Add in the eels and braise for 15-20 minutes.



Dish up eel rolls and remove the spring onion. Slice the eel rolls into 2-3 pieces and arrange on a serving plate. Garnish with bok choy and pour the sauce over the dish. Serve hot.


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