Ingredients
-
Prawns (small, shelled) - 200 grams
-
Fish egg - 150 grams
-
Long beans (cut into 1 inch length) -
150 grams
-
Pineapple, egg plants (sliced small) -
150 grams
-
Red chili (shredded) - 3
-
Chili powder - 2 tablespoons
-
Turmeric powder - 1 teaspoon
-
Lemongrass - 2 stalks
-
Lengkuas - 30 grams
-
Belachan powder - 20 grams
-
Coconut milk (optional) - 100 ml
-
Tamarind juice - ½ cup
-
Water - 3 liters
Finely shredded Ingredients
-
Daun kaduk - 150 grams
-
Ginger flower (bunga kantan) - 1
stalk
-
Lime leaves (Daun Llimau perut)
- 30 grams
-
Turmeric leaves, Daun Kalsom
- 10 grams each
-
Daun cekur - 5 grams
Method
-
Bring 3 liters of water and
tamarind juice to boil. Add chili powder, turmeric powder,
lemongrass, lengkuas and belachan powder and boil
for 5 minutes to bring out the flavor.
-
Add prawns, fish eggs, vegetables
and shredded chilies, simmer for another five minutes.
-
Add remaining finely shredded
ingredients and simmer with low heat for anther 20 minutes until
all ingredients are thoroughly soften.
-
Season with salt and sugar serve.
* Most spices can be obtained from
provision shops selling South East Asian spices.
|