Apologies to my Muslim friends and readers, today’s meal is taboo for you. But you can substitute the pork with beef. This dish is really nice and even though there are lots of chillies in it, the sweetness of the coconut milk compensates for the heat and it is actually quite mild.
You have to use large red dried chillies when making these dishes. You can get these at any Asian grocer but make sure that you ask for the large variety. Happy trying.
PS: I am away (for work in Melbourne) so I won’t be blogging until the weekend.
10 to 15 small shallots or 3 large red/brown onions*
20 dried large red chillies* – deseeded and soaked in boiling water for at least 15 mins
4 candle nuts (Buah Keras)* – available at Oriental grocers*
½ head of garlic* – pealed
1 cm thick dried shrimp paste* (belacan)
2 tbsp veg oil
500 g lean diced pork
1 cup water
Salt to taste
½ to ¾ can coconut milk
1 tsp sugar
2 tbsp fresh lime juice or Berri lime squeeze
Grind together * with some water until fine.
Heat a pot with the oil and gently fry the ground ingredients, stirring frequently, for 4 to 5 mins. Add the meat, cover well with the spices and continue frying until the meat changes colour (may take between 5 and 10 mins).
Add the water and salt, cover the pot and simmer gently until the meat is cooked. Make sure that you stir the meat occasionally.
Remove lid and add coconut milk. Simmer uncovered, for 10 mins. Just before lifting, add in sugar and lime. Check and adjust seasonings to taste. Serve with rice or crusty bread.