Special Recipes

Salted Mackerel fish dip with coconut milk


  • 50 grams of fried salt mackerel fish
  • 150 grams of minced prawn or minced pork
  • 2 cups of coconut milk
  • 1 tablespoon of salt
  • 1 tablespoon of palm sugar or sugar
  • 2 lemongrasses of sliced thinly
  • ½ cup of red shallots, sliced thinly
  • 2 of red and green chili peppers, sliced diagonally
  • 2 of kaffir leaves
  • fresh vegetables (cabbage, cucumber, etc.)


  1. Heat coconut milk in a pot over medium heat and wait until boiling. Add coarsely chopped mackerel salt, lemongrass sliced, coarsely chopped red shallot and green chili and stir until mixed well. Leave it boiling for 5 minutes.
  2. Season with palm sugar or sugar and tamarind concentrated. Add minced prawn and stir until ingredients mixed well. Then taste and adjust the seasoning (the original taste should be balance salt and sweet). Then leave it boiling for 30-40 minutes until the dip is thick.
  3. Lastly add kaffir leaves and stir until all ingredients mixed well. Remove from heat.
  4. Transfer to a small bowl. Garnish on top with shredded red and green chili peppers. Serve with prepared fresh vegetables and hot steamed rice.