KAPI KUA
Makes 1 ¼ cup.
Preparation time: 25 minutes
Cooking time:15 minutes
Makes 1 ¼ cup.
Preparation time: 25 minutes
Cooking time:15 minutes
INGREDIENTS:
2 dried chilies, cut open, deseeded and soaked
5 shallots, sliced
3 stems lemongrass (inside of thickest part of stem only), finely sliced
3 slices of galangal
1 teaspoon minced krachai
3 tablespoons dried shrimp paste (belacan), roasted
½ cup (90 g) salted fish, soaked in water for 15 minutes and coarsely chopped
4 cups (1 liter) coconut milk’1/2 tablespoon palm sugar
½ tablespoon fish sauce
1-3 red chilies
HOW TO MAKE:
1. Grind together the dried chilies, shallots, lemongrass, galangal, krachai and shrimp paste with half the fish until well mixed.
2. Heat the coconut milk and simmer until oil comes to the surface and the quantity has reduced.
3. Add the paste and continue cooking until fragrant.
4. Add the rest of the fish, sugar, fish sauce and chilies and cook over low heat, stirring frequently, until the sauce has thickened and reduced.
No comments:
Post a Comment