• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

You’re in for a treat with hearty recipes with big, big flavours. This recipe was first published in Amy Beh’s column, Cook’s Nook. 


Recipe Ingredient

  • 100ml thick coconut milk
  • Spice paste (finely ground):
  • 2 stalks lemongrass
  • 5 green bird’s eye chillies
  • 4 green chillies
  • 3 cloves garlic
  • 6 shallots, peeled
  • 2.5cm dried shrimp paste (belacan), toasted
  • 2thin slices galangal
  • 2cm knob fresh turmeric
  • 1/2tsp black peppercorns
  • 250ml water
  • 150g salted fish, cleaned
  • 150g pineapple, sliced
  • 150g brinjals, sliced
  • 3 long beans, cut into 3cm lengths
  • 1 torch ginger bud, split and finely sliced
  • 3 kaffir lime leaves
  • Seasoning:
  • 1tbsp fish sauce
  • 1tsp sugar or to taste
  • salt to taste

Instructions

  1. Pour coconut milk into a saucepan and add in ground spice paste.
  2. Cook until fragrant. Pour in water and cook until the mixture comes to a boil.
  3. Add salted fish, then the rest of the ingredients.
  4. Simmer on medium-low heat for 10-15 minutes.
  5. Add the seasoning, and adjust to taste if necessary
  6. Dish out and serve with hot steamed rice.

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