|
0.6 kg/ 1 kt
2 rounded tbsp
2 tbsp
2 tsp
8 tbsp
rempah (pound coarsely):
10 slices
1/2 thumbsize piece
4
20
1/2 tbsp
4
add in:
1 stalk |
fish or large prawns
tamarind (assam), add 855 ml/30 oz water, strain &
use liquid only
sugar
salt or more
oil
lengkuas
tumeric (kunyit)
candlenuts (buah keras)
shallots (bawang merah)
shrimp paste (blachan)
chilies
lemon grass (serai), bruised
|
|
Directions:
-
To Cook : Over a
high flame, heat a frying pan until hot. Pour in
the 8 tbsp oil, add in the rempah, and stir-fry
for 2 minutes. Lower to a medium flame, and
stir-fry for 2 more minutes. Add in a little
tamarind water and stir-fry for another minute.
Over a high flame, add in the remaining tamarind
water, 2 tbsp sugar and 2 tsp salt. Bring to
boil, add the meat, and bring to boil again.
Simmer uncovered for 10 minutes.
|