Ingredients /nutrition
- 3 tbsp vegetable oil
- 3 pcs salted fish bone, soaked in water for 15 minutes and drained
- 6 fresh red chilies
- 14 dried red chilies
- 4 pcs candlenuts
- 11 pcs peeled shallots
- 3 g fresh turmeric
- 2 stalks lemongrass
- 10 prawns
- 60 ml thick coconut milk
- salt and sugar to taste
Methods / instructions
- Heat oil and saute salted fish bone until fragrant.
- Remove from heat and set aside.
- Ground fresh red chilies, dried red chilies, candlenuts, shallots, turmeric and lemongrass using a blender or food processor.
- Saute spice paste until aromatic.
- Stir in some water and bring to boil.
- Return salted fish bone and gently simmer for 6 minutes.
- Add remaining ingredients, bring to boil and serve hot with boiled white rice.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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