RECIPES OF SINGAPORE

Ingredients

1-2 tsp

1-2 tsp

1 tsp

1 tsp

1 tsp

1 1/2 cups

1

4 cloves

1 tsp

1 1/2 lbs

1 1/2 tsp

2 small

2 tsp

Sugar (adjust to taste)

Chilli powder (adjust to taste)

Salt (adjust to taste)

Ground cumin

Dried shrimp paste (or blacan)

Coconut milk

Lemon (finely grated rind) (or 1 stalk lemon grass, bruised)

Garlic (crushed)

Ground coriander

Belly pork (cut the pork, skin and all, into small cubes)

Laos powder (galangal)

Onions (finely chopped)

Fresh ginger (finely grated)

1. Make the coconut milk using only the first extract for this dish

2. Put pork, coconut milk and all other ingredients into a pan and bring slowly to the boil, stirring constantly (This prevents the coconut milk from curdling)

3. Turn heat low and continue to simmer until pork is tender and liquid almost absorbed, stirring frequently (This takes about 1 hour)

4. Serve with white rice and other accompaniments such as cooling salads because these sambal is very hot