Ingredients:- 3 sliced Shallots
- 3 slices Garlic cloves
- 2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
- 2 cups (500g) Water
- 1 bruised Lemon grass
- 2 tbsp. (30g) Oil
- salt (as needed)
- 1/4 cup (62ml) Sweet soy sauce
- 1 Salam leaf
- 3 Holland red peppers (cut into 1/4" rings)
- 10 birdseye chilis
- 1/2 inch Galangal
- 3 lbs. Milk fish (or 2 whole)
Instructions:1. Cut each fish into 2 crosswise. 2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes. 3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened. 4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal. 5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces. 6. Simmer until fish pieces are cooked and tender. 7. Serve hot with rice.
Ingredients:- 1 broiler or fryer
- 2 tsp salt
- 3 tbsp vegetables oil or margarine
- 2 clove garlic, chopped finely
- 2 red chilies, crushed
- 1 tsp ground coriander
- pinch of ground cumin
- 1 tsp ground laos
- 2 candlenuts, grated
- 1/2 tsp shrimp paste
- 2 tbsp coconut, desiccated or freshly grated
- 2 cup coconut milk from 1 coconut
- 1 tsp brown sugar
- 1 tbsp tamarind juice
Method:1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.2. Add onion and garlic to chicken and fry until onion turns medium brown.3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.
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Ingredients:1. Vegetable oil 2 tbsp 2. Vegetable spice paste 200 g ( 7 oz) 3. Shiitake mushrooms 250 g ( 9oz) washed and sliced or quartered 4. Chicken stock ( see pg 10) 625 ml ( 20 fl oz/1/2 cups) 5. Lemon grass 1 stalk, bruised 6. Kaffir lime leaves 2, bruised 7. Coconut cream 250 ml ( 8 fl oz / 1 cup) 8. Salt a pinch 9. Ground black pepper a pinch 10. Crisp-fried shallots ( optional) 2 tbsp Preparations: 1. The spice paste must be fragrant before mushrooms are added so that the resulting soup will be at its most flavourful. 2. After adding sock lemon grass and lime leaves bring to the boil over low heat the slower gentle cooking process gives the soup a better taste. 3. Slimilarly,after adding coconut cream ,returen to the boil over low heat. Method:- Heat oil heavy saucepan add spice paste and sauté until fragrant. - Add mushrooms and sauté for 2 mintues more. - Add sock lemon grass and lime leaves.bring to the boil over low heat and simmer for 5 minutes. - Add coconut cream returen to the boil and simmer for 5 minutes. - Season to taste with salt and pepper serve garnished with crisp-fried shallots, if using.
