Ingredients
4 firm beancurd, cut into bite size/cubed
200-300g fresh prawns, remove head and shell but leave the tail
200-300g lungs, cooked and cubed
5 large fresh red chillies, thinly sliced
4 large onions, thinly sliced
3tbsp chilli paste (more if you like it spicy)
4cm belachan (shrimp paste)
tamarind juice from tamarind pulp about the size of a small lemon
4 large clove garlic
3cm ginger
4cm galangal
3 lemongrass
100-150ml coconut milk
100-200ml water
salt & sugar to taste
3-5 tbsp oil
Method
1. Fry beancurd, prawns, lungs, sliced onions and chillies till cooked, without over cooking it and put it aside
2. Blend garlic, ginger, galangal and lemongrass into a paste
3. Add belachan with the tamarind juice and put it aside
4. Heat oil in wok and add chilli paste
5. Stir fry the chilli paste till oil separates then add the garlic/ginger/galangal/lemongrass paste
6. Fry till fragrant
7. Add coconut milk followed by tamarind/belachan juice and stir well
8. Add 100ml of water, you can add more water if you prefer to have more gravy
9. Add salt & sugar to taste and simmer till gravy is slightly thickened
10.Add the fried ingredients, and stir till all the ingredients are well coated with the gravy
11.Simmer till slightly dry - there should not be too much gravy
12.Serve hot with steamed rice
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