Ingredients /nutrition
- 12 dried chilies, soaked to soften
- 8 peeled shallots
- 2 crushed garlic cloves
- 1 stalk thinly sliced lemon grass
- 5 g fresh turmeric
- 15 g dried shrimp paste
- oil for deep frying
- 120 g dried anchovies
- 2 1/2 tbsp oil
- 1 scrunched kaffir lime leaf
- 2 tbsp calamansi juice
- sugar to taste
Methods / instructions
- Ground the first 6 ingredients and set aside.
- Heat oil and deep fry anchovies until crispy.
- Remove from heat and drain on kitchen paper towel. Set aside.
- Heat oil in a wok and saute ground ingredients until fragrant.
- Add remaining ingredients and cook briefly.
- Allow to cool and stir with fried anchovies.
- Serve hot with fragrant coconut rice.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
|