|
Ingredients :
500 g fresh cockles
1 turmeric leaf, torn and knotted
5 kaffir lime leaves
2 piece asam gelugur
500 cc coconut milk
1/2 coconut, shredded
Spices (ground)
100 g red chilies
4 cloves garlic
8 shallots
1 tablespoon lemon grass, thinly
sliced (white part only)
2 teaspoons fresh ginger, chopped
2 teaspoons turmeric, chopped
1 tablespoon galangal, chopped
2 teaspoons cilantro, roasted
1/6 teaspoon cumin, roasted
1 1/2 teaspoons salt
Method :
Use a pan to add in the cockles with the
ground spices, kaffir lime leaves, turmeric, asam gelugur and coconut
milk. Heat up the pan and cook until the cockles are soft and the gravy
has thickened. Add the shredded coconut and continue to cook until the
coconut is dry and golden brown. Serve hot with rice.
|
