Ingredients:
- 8 red chillies, seeded and sliced
- 1 tsp dried shrimp paste (terasi), toasted
- 1/4 tsp grated nutmeg
- 3 cloves garlic, crushed
- 6 shallots, peeled and sliced
- 1 tsp sugar
- 2 tbs oil
- 2 salam leaves
- 2 stalks lemon grass, bruised
- 1/2 in galangal (laos), peeled and crushed
- 4 tbs tamarin juice
Cooking Method:
- Grind with a mortar and pestle or blend the first 7 ingredients very finely.
- Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
- Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
- Remove salam leaves, lemongrass and galangal before serving.
Note: Keep it in the refrigerator for 5-6 days
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