Rebung Masak Lemak (bamboo shoots in spicy coconut gravy)




455 g Coconut, grated, squeeze for thick milk, add water and squeeze again for thin milk
900 ml Water
115 ml Cooking oil
2 stalks Lemon grass, bruised
455 g Bamboo shoots boiled and thinly sliced
900 g Chicken, cut into pieces
340 g Pork ribs, cut into pieces
1 tsp Peppercorns
2 tsp Coriander seeds, roasted
14 slices Galangal, peeled
tbsp Turmeric, peeled
5 Candlenuts, crushed
14 Shallots, peeled
1 clove Garlic, peeled
2 Red chilies
2 tbsp Shrimp paste (belacan)
tbsp Salt
1 tsp Sugar
tsp MSG



Pound the rempah ingredients to make a fine paste. Heat oil in a wok til very hot and stir-fry rempah paste and bruised lemon grass over moderate heat until fragrant and oil bubbles through. Add seasoning ingredients and half of the thin milk. When mixture boils, add bamboo shoots, chicken and pork ribs. Cook for 10 minutes, stirring occasionally. Add remaining thin milk, stir and cover. Cook over low heat until chicken is tender. Then add thick milk. Stir for 1 minute, transfer to a bowl and serve.

asian food recipes nyonya rebung masak lemak bamboo shoots in spicy coconut gravy

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