Preparation: 30 minutes
Cooking: 20 minutes
5 tablespoons oil
Ground ingredients:
Ground finely
15 dried chillies, seeded
2 cloves garlic
12 shallots
1 stalk lemon grass, sliced
1 tablespoons coriander
1 teaspoon fennel
3/4 teaspoon cummin
5 candlenuts
1 1/4cm (1/2 in) square dried shrimp paste
180g (6 oz) roasted peanut, ground coarsely
1 coconut, grated (for 1 1/2 cups thick coconut milk)
Mixed and strained
2 tablespoons tamarind paste
1/2 cup water
2 teaspoons sugar
1 1/2 tablespoons salt
Instruction:
Heat 5 tablespoons oil in a wok/'kuali' and fry ground ingredients until fragrant and oil separates. Put in ground peanuts and thick coconut milk. Bring to a slow boil, then add tamarind juice, sugar and salt. Simmer for 5 minutes.
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