350gm vegetarian mutton, cut into small pieces
2 Assam keping/garcinia atroviridis
1 1/2 tbsp kerisik
4 3/4 cups of coconut milk
1 piece turmeric leaf
2 Assam keping/garcinia atroviridis
1 1/2 tbsp kerisik
4 3/4 cups of coconut milk
1 piece turmeric leaf
2 calamansi lime leaves
salt and sugar to taste
To grind into a paste
9g (13) red dried chillies (soak in hot water for 15mins and drained)
3 (20g) large garlic
1 (105g) onion
11g ginger
55g galangal (lengkuas)
3 (42g) lemongrass (bottom white part)
3/4 tbsp coriander seeds
3/4 tbsp cumin seeds
4g (1/2in) fresh turmeric
3 (20g) large garlic
1 (105g) onion
11g ginger
55g galangal (lengkuas)
3 (42g) lemongrass (bottom white part)
3/4 tbsp coriander seeds
3/4 tbsp cumin seeds
4g (1/2in) fresh turmeric
Heat about 1/4 oil, saute the grounded ingredients until aromatic. Mix in the vegetarian mutton, coconut milk and assam keping. Leave to cook until the gravy thickens. Then mix in the kerisik, salt and sugar to taste. Peel of the calamansi leaves from its stem. Discard the stems as it is bitter. Then, tear the turmeric leaf and mix with the vegetarian mutton. Stir well so all the ingredients are well incorporated.
Dish out and serve with rice.
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