1/4 cup 120 g 120 g 4 2 pieces 1 1 tablespoon 2 6 2 4 1 teaspoon 1 tablespoon | fresh shrimps cabbage long beans brinjals soya bean cake coconut, grated oil cloves garlic, sliced shallots, sliced clove garlic, sliced red chilies, sliced salt oil |
Method :- Shell and devein the shrimps.
- Cut the cabbage into 1 cm strips and long beans into 4 cm lengths.
- Cut brinjals into 4 cm pieces, then quarter each piece.
- Cut the soya bean cake into 1 cm piece.
- Extract 2 cups coconut milk from the grated coconut.
- Heat oil in a pan over a medium flame and fry the garlic and shallots until fragrant.
- Add in the shrimps and galangal and fry for 1 minute.
- Add in coconut milk and salt.
- When the coconut milk boils, add in the chilies, vegetables and soya bean cake.
- Cover the pan and allow the coconut milk to come to the boil again.
- As soon as the coconut milk boils, remove the cover, stir continuously and cook further until thevegetables are cooked.
- Add in salt to taste.
Serves 4 - 6
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