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- Capcay Goreng Lada Hitam - chop suey with black pepper
- Bihun Goreng Kuning - fried yellow noodles
- Semur Kambing Gulung - stewed minced lamb and potato
- Serabi talas durian sauce - pancakes with durian sauce
- Udang Masak Rica-Rica Jerbung - fried shrimp in a spicy red sauce
- Tumis Bayam Ebi Terasi - fragant stewed spinach
- Udang Petai Balado - fried spicy prawns with peteh
Hor Mook Gang Khiew Wan Pa Gay
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Hor Mook Gang Khiew Wan Pa Gay
Steamed Fish & Meat Curry
Ingredients:
100 gr chicken
100 gr fish mince
2 tbsp green curry paste (see recipe)
1 egg
150 ml coconut milk
2 tbsp coriander leaves
1 tsp rice flour
1 tsp cassava starch flour
1 tbsp Nam Pla (fish sauce)
1 tbsp cane sugar
banana leaves
Garnish:
4 kaffir lime leaves
4 red chillies
Preparation:
Whip the egg and add the curry paste, the fish mince, the coconut milk, the sugar, the nam pla, the coriander leaves, de cassava flour and the rice flour and mix it very well. Slice the chicken into small pieces and add it to the mixture.
Fold the banana leaves into trays and fill it with the mixture. Steam the trays for 15 minutes.
Slice the chillies and the lime leaves into finely thin stripes and garnish the curry with it.
©: f.m. wiedenhoff
Steamed Fish & Meat Curry
Ingredients:
100 gr chicken
100 gr fish mince
2 tbsp green curry paste (see recipe)
1 egg
150 ml coconut milk
2 tbsp coriander leaves
1 tsp rice flour
1 tsp cassava starch flour
1 tbsp Nam Pla (fish sauce)
1 tbsp cane sugar
banana leaves
Garnish:
4 kaffir lime leaves
4 red chillies
Preparation:
Whip the egg and add the curry paste, the fish mince, the coconut milk, the sugar, the nam pla, the coriander leaves, de cassava flour and the rice flour and mix it very well. Slice the chicken into small pieces and add it to the mixture.
Fold the banana leaves into trays and fill it with the mixture. Steam the trays for 15 minutes.
Slice the chillies and the lime leaves into finely thin stripes and garnish the curry with it.
©: f.m. wiedenhoff
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
