250 g Porcini mushrooms & truffles triangolis, cooked according to instruction, drain and set aside
1/2 c of water from cooking the triangolis
pinch of salt
1 Tsp olive oil
Stir fry Vegetables
20 okra, stem removed, washed, dried and cut diagonally
2 cloves garlic, minced
5 – 7 medium size cup mushrooms, cut thinly
2 green tomatoes, cut into bite size (given by friend)
2 red tomatoes, cut into bite size (given by friend)
60 g butter
4 Tbs crispy prawns chilli sauce, bought
1 Tbs sambal belachan, bought (Opt)
Cook the triangolis as per instruction on packet and reserved 1/2 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add okra, cook and stir until slightly tender about 3 minutes. Transfer okra to a plate. (okra absorb a lot of oil).
Next add tomatoes and mushrooms, stir about 2 minutes. Season with salt and pepper. Put back okra, more oil, the reserved water and let it simmer about 3 minutes. Add butter, chilli sauce and smbal to caramelized; then add triangolis and gently stir to mix well. Taste and season the sauce. Plate 6 triangolis each on to serving bowl; put some mushrooms, tomatoes and okra with chilli sauce on top. Serve with sweet white wine.