My favourite way of cooking, creamy tumeric coconut milk (masak lemak). This time trying out a different combination, using fried fishballs and prawns. Still taste as good and yummylicious.
Ingredients : (serves 1-2)
8pcs Fried Fishball
4 pcs Prawns (medium size)
2 strands Long Beans - cut short
1pc Shallot - finely minced
1pc Red Chilli Padi - chopped
1pc Lemongrass - bruised
1pc Asam Keping / Asam Gelugor
1 tsp Tumeric Powder
1 pc Kaffir Lime Leaves
30g Coconut Milk
50ml Water
Salt about 1/4 tsp or to taste
1 tsp Light Soy Sauce
1/4 tsp Sugar or to taste
1 tbsp Cooking Oil
Garnishing: (optional)
*1pc Kaffir Lime Leaf (Daun Limau Purut) - thinly cut
Method :
1. Heat up oil in pan. Saute minced shallots till fragrant. Then add in chilli padi, lemongrass, asam keping, tumeric powder. Toss for about 1 minute.
2. Pour in coconut milk & water. Put in long beans as well. Bring to a boil and let it cook for 2-3 mins until long beans soften.
3. Add in fish balls, prawns and kaffir lime leaf and let it cook for about 4 mins till prawns are cooked.
4. Then add in sugar, salt, light soy sauce and mix well. Cook with lid covered for another 1 min to let it absorb all the flavor from the gravy. The gravy will slowly thickens.
5. Garnish with kaffir lime leaves & chilli padi. Dish out & serve hot with steamed rice.
Happy Cooking.