VEGETABLE pariah contents
INGREDIENTS: 450 grams pariah, seeded and cut into 3 cm
1 turmeric leaf sheet
1 stalk lemongrass, crushed
2 cm galangal, crushed
3 tablespoons tamarind water
1 egg, lightly beaten
3 cm turmeric
1 teaspoon curry powder
500 ml coconut milk diluted
200 ml thick coconut milk
CONTENTS:
250 grams of peeled shrimp, finely chopped.
2 tablespoons cornstarch.
1 teaspoon salt.
¼ teaspoon pepper.
BUMBU SMOOTH:
8 cloves shallots.
4 cloves garlic.
3 point hazelnut.
¼ teaspoon pepper
1 teaspoon shrimp paste.
6 red chilies.
2 teaspoons salt.
HOW TO MAKE:
1. Enter a pariah pieces into the egg. Set aside.
2. Stir the contents of materials, ntambahkan remaining egg dye former pariah.
3. Enter content materials into pariahs. Steam until cooked.
4. Stir-fry ground spices until fragrant. Add the turmeric leaf, lemon grass, curry and galangal. Stir briefly then pour coconut milk and tamarind juice. After mendidh, enter a pariah. Cook until flavors mingle