INGREDIENTS
Meat- 600g
Chili padi- 30
Ginger- 21/2 cm
Galangal- 21/2 cm
Shallot- 15 vloves
Garlic- 5 cloves
Fresh tumeric Lemongrass (bruised)- 1 cm
Turmeric leaf- 3 stalks
Coconout- 2pcs
Desiccated coconut- 2
Salt & sufar to taste- 2tbsp
METHOD
1) Clean the meat and cut into pieces of 2cm in thickness.
2) Cut the coconut squeeze for 2 cups of thick coconut milk.
3) Grind the garlic,shallot,ginger,turmeric,galangal and chilli padi till
well combined.
4) Pour the grinded ingredients into a pot,add in meat,turmeric leaves
and lemongrass.Pour in coconut milk,desiccared coconut,salt and
sugar to taste.
5) Cook over medium heat.Stir fry until the gravy is dried and serve.
Meat- 600g
Chili padi- 30
Ginger- 21/2 cm
Galangal- 21/2 cm
Shallot- 15 vloves
Garlic- 5 cloves
Fresh tumeric Lemongrass (bruised)- 1 cm
Turmeric leaf- 3 stalks
Coconout- 2pcs
Desiccated coconut- 2
Salt & sufar to taste- 2tbsp
METHOD
1) Clean the meat and cut into pieces of 2cm in thickness.
2) Cut the coconut squeeze for 2 cups of thick coconut milk.
3) Grind the garlic,shallot,ginger,turmeric,galangal and chilli padi till
well combined.
4) Pour the grinded ingredients into a pot,add in meat,turmeric leaves
and lemongrass.Pour in coconut milk,desiccared coconut,salt and
sugar to taste.
5) Cook over medium heat.Stir fry until the gravy is dried and serve.
