this is extracted from Sylvia Tan's Singapore Heritage Food.
1 cup roasted peanuts
1 stalk lemongrass, slice white stem portion only
2 red chillies
8 shallots, peeled
1/2 tsp balacan
4 buah keras (candlenuts), soaked in water to soften
2 tsp tamarind paste, mixed with 1/2 cup wter, strained
1 tbsp oil
1 tsp salt
1 tbsp sugar
Optional: 2-3 finely shredded kaffir lime leaves
1 small can crushed pineapples
Blend lemongrass, chilli, shallots, buah keras and balacan together with tamarind water. Chop roasted nuts. Heat oil in a small pot and fry spice paste until fragrant. Add salt and sugar, then the nuts and kaffir lime shreds. Top with blended pineapples.
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