2 of red and green chili peppers, sliced diagonally
2 of kaffir leaves
fresh vegetables (cabbage, cucumber, etc.)
Method
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.
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.
Lastly add kaffir
leaves and stir until all ingredients mixed well. Remove from heat.
Transfer to a small
bowl. Garnish on top with shredded red and green chili peppers. Serve with
prepared fresh vegetables and hot steamed rice.
