Description
Ingredients
- 60 g shallots
- 3 garlic cloves
- 4 fresh red chillies, deseeded
- 3 dried chillies, deseeded and soaked to soften
- 2 stalks fresh lemongrass, white parts only
- 20 g galangal (lengkuas)
- 20 g fresh turmeric
- 15-20 g shrimp paste (belacan)
- 200 g fresh coconut milk
- 3 kafir lime leaves, deveined
- 1 tsp salt
- ½ tsp sugar
- 2 eggs
- 15 g white rice flour (see tips)
- 1 banana leaf, (25 cm x 25 cm), soaked in hot water to soften
(optional) (not supplied) - 20-30 wild betel leaves (daun kaduk) 300 g tenggiri , cut in slices , patted dry with kitchen towel
- 500 g water (not supplied)
Ingredients
- Place shallots, garlic cloves, red chillies, dried chillies, lemongrass, galangal, turmeric, shrimp paste, coconut milk, ka¨ir lime leaves, salt and sugar, blend 20 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Blend again 20 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add eggs and rice flour, mix 30 sec/speed 4.
- Line a steaming dish (Ø 20 cm) with banana leaf and trim on edges. Arrange wild betel leaves on banana leaf and top with fish. Arrange the spice paste on top of the prepared fish slices. Place steaming dish in Varoma dish and close Varoma lid. Clean mixing bowl.
- Place water in mixing bowl, boil 8 min/100°C/speed 1. Set Varoma into position and steam 20 min/Varoma/speed 2. Serve hot
