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- Bola Tempe Kelapa - tempe balls with coconut
- Ayam Masak Bugis - chicken in creamy coconutsauce
- Nangka Masak Kuning - yellow stewed nangka
- Tumis Mayosi Sawi Asin - stir-fry of bean sprouts and salted cabbage
- Ame Kumute - eggs in sauce
- Sayur Bening Labu Air - stewed long melon with spinach
- Gulai Bagar - lamb in a poppy seed curry
Pa Nang Gung
User Rating: 5 / 5
Pa Nang Gung
Prawn with red curry sauce (2 pp)
Ingredients:
8 tiger prawns / gamba's
1 tbsp red curry paste
2 tbsp nam pla (fish sauce)
1 tsp palmsugar
100 ml thick coconut milk
50 ml water
3 red rawits (chilies)
2 tbsp oil
garnish
2 kaffir lime leaves
preperation/method:
Cut the lime leaves into thin strips. Clean the prawns first. Heat in a wok the oil and fry the prawns for 2 minutes. Put the prawns on a plate. Add the curry paste followed by the coconut milk, the water, the nam pla and the sugar and fry it slowly for 2 minutes. Halve the rawits and add it and fry it for 1 more minute. Pour de sauce over the prawns and sprinkle it with the lime leaves. 
Prawn with red curry sauce (2 pp)
Ingredients:
8 tiger prawns / gamba's
1 tbsp red curry paste
2 tbsp nam pla (fish sauce)
1 tsp palmsugar
100 ml thick coconut milk
50 ml water
3 red rawits (chilies)
2 tbsp oil
garnish
2 kaffir lime leaves
preperation/method:
Cut the lime leaves into thin strips. Clean the prawns first. Heat in a wok the oil and fry the prawns for 2 minutes. Put the prawns on a plate. Add the curry paste followed by the coconut milk, the water, the nam pla and the sugar and fry it slowly for 2 minutes. Halve the rawits and add it and fry it for 1 more minute. Pour de sauce over the prawns and sprinkle it with the lime leaves.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
