RECIPES OF MALAYSIA

Ingredients

2-10

1/2 tsp

2 tbsp

1 stick

1 1/2 inch

3/4 tsp

18

4

Few sprigs

3 1/2 oz

6 cloves

9 tbsp

1 liter

3 tbsp

2 1/2 tbsp

1 tsp

10 oz

4

Dried hot red chillies

Whole black peppercorn

Coriander seeds

Fresh lemongrass

Fresh ginger (chopped coarsely

Turmeric

Eggs (hard boiled)

Fresh hot green chillies (washed)

Fresh mint (washed)

Shallots (finely sliced)

Garlic (finely sliced )

Vegetable oil

Coconut milk

Tamarind paste (or 2 tbsp lime juice)

Salt (adjust to taste)

Sugar

Tomatoes (cut in 1 inch dice)

Fresh hot red chillies (washed)

1. Crumble the dried red chillies and put into a bowl and add peppercorns, coriander and 12 fl oz water and soak for at least 1 hour
2. Slice the lemongrass crosswise very finely, starting at the root end and going up about 6"
3. Put the soaked ingredients, their soaking liquid, lemon grass, ginger and turmeric into a blender and blend thoroughly to make a paste
4. Heat the oil over a medium high heat and when hot add shallots and garlic and stir and fry until golden
5. Add the paste from the blender and fry for about 10 minutes until the oil separates and the paste turns dark
6. Stir the coconut milk and pour it in
7. Add the tamarind paste or lime juice, salt and sugar and mix well and taste
8. Bring to a simmer, stirring
9. As soon as the sauce begins to bubble turn off the heat
10. Strain it through a sieve pushing through as much liquid as possible and return to pan and add hard boiled eggs
11. Just before serving bring the curry to the boil
12. Put in the tomatoes and stir a few times
13. Return to simmer and empty into serving bowl
14. Garnish with fresh chillies and mint sprigs and serve with rice or bread