• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 200g salted threadfin (ikan kurau), rinsed, soaked for 30 minutes
  • 100g tempeh, cubed
  • 3 long beans, cut into 4cm lengths
  • 4 tbsp oil
  • 2cm galangal, sliced and lightly smashed
  • 1 stalk lemongrass, bruised
  • 1 stalk curry leaves
  • 300ml water
  • 200ml evaporated milk
  • 2 tbsp coconut milk
  • Spice ingredients (A) - ground into a paste:
  • 6 shallots
  • 3 cloves garlic
  • 2cm fresh turmeric
  • 5 red chillies
  • 10 dried chillies
  • 1 tsp shrimp paste granules (belacan granules)
  • Seasoning:
  • 1 tsp sugar
  • ½ tsp anchovy stock granules
  • ½ tsp chicken stock granules
  • 1 tsp fish sauce

Instructions

  1. Deep-fry tempeh pieces in hot oil until golden. Dish out and put aside. Add salted fish in the remaining hot oil and fry until fragrant. Dish out and leave aside.
  2. Heat oil and fry lemongrass, galangal and curry leaves till fragrant. Add ground spice ingredients (A). Stir and fry until oil rises.
  3. Pour in water and bring to the boil. Add fried salted fish, long beans and tempeh. Cook for five to six minutes.
  4. Stir in evaporated milk and coconut milk. Cook for a while. Adjust seasoning to taste.

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