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
- 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.
- Heat oil and fry lemongrass, galangal and curry leaves till fragrant. Add ground spice ingredients (A). Stir and fry until oil rises.
- Pour in water and bring to the boil. Add fried salted fish, long beans and tempeh. Cook for five to six minutes.
- Stir in evaporated milk and coconut milk. Cook for a while. Adjust seasoning to taste.
