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Sunday, 27 September 2015

Sweet & Sour Sausages with Bell Peppers


          This is a Chinese style sweet and sour recipe, where I substituted chicken with sausages. Absolutely yummy and very quick to make, it can be dished out in no time, if all the ingredients are available. It goes very well with either plain rice, noodles or Chinese fried rice. 

          I added some chili sambal and chili sauce to make it more spicy and appetizing. The addition of the assorted bell peppers and green peas gives this dish a very colourful appearance. Please also check for the recipe of chili sambal too.











  • 1-2 cups sausages, chopped into 1" pieces
  • 1 1/2 cups coloured Bell Peppers, chopped into large chunks
  • 1 onion, chopped into large chunks
  • 1/2 cup frozen green peas
  • 1 tsp. garlic, chopped
  • 2 tbsp. oil
  • 1-2 whole dry red chilies
  • salt to taste
  • 1/2 tsp. pepper powder
  • 1 tbsp. chili sambal paste
  • 2 tbsp. red chili sauce
  • 1-2 tsp. vinegar
  • coriander leaves to garnish









         Heat oil in a pan and fry the sausages till light brown. Drain and keep aside.  Temper the same oil with the dry red chilies and garlic.

         Saute till the garlic changes colour and add the onion. Saute for a few seconds. Then add the chili sambal and give it a stir.

          Add the chopped bell peppers, green peas, salt and pepper powder. Saute on high heat for a minute and then add the chili sauce and vinegar. Mix well and serve, garnished with coriander leaves.











Chili Sambal - 

  • 15-20 dry red chilies, soaked for an hour
  • 2-3 garlic cloves
  • 1 lemon grass, sliced
  • 8-10 shallots
  • salt to taste
  • 1/4 cup vinegar
  • 1 tbsp. sugar
  • 2-3 tbsp. oil
  • 2 tbsp. dried anchovies., cleaned, drained & pat dry


          Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with Nasi Lemak, noodles, Nasi Goreng, etc.










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