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Peranakan Cuisine
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Ingredients A : | |
2 stalk | lemongrass,, (white part) |
4 clove | garlic |
10 | shallots |
4 | dried chilli,, (soaked until soft, drain well) |
4 | red chilli |
1 thumb size turmeric (yellow ginger) | |
1/2 tsp | belachan, (shrimp paste) |
Ingredients B : | |
350g | dried shrimp,, (wash & drain & put in the oven to dry) |
3 tbsp | cooking oil |
Ingredients C : | |
2 tsp | tamarind paste, (mix with 1/4 cup water, discard the seeds) |
2 tsp | brown sugar |
1. Pound ingredients A into paste, set aside
2. Pound dried shrimp roughly, set aside
3. Heat up wok with 3 tbsp cooking oil. Fry the paste A on medium low heat until fragrant
4. Add in pounded dried shrimp & tamarind paste. Fry on low heat until dry
5. Add in brown sugar and fry for 2 minutes
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