12 oz Shallots/small Onions, blend fine
1 oz Garlic, blend fine
2 stalks Lemon Grass/Serai, blend fine
1" Fresh Tumeric/Kunyit, blend fine
3 Chilli Padi, blend fine
3 Tabsp Meat Curry Powder
4 Tabsp Water
Make a paste with Meat Curry Powder & Water
16 oz Water
5 oz Fresh Santan
Mix the Water & Fresh Santan together in a bowl.
3 Tabsp Oil
1 Bunga Kantan
A sprig of Daun Kesom
3/4 Tabsp Sugar, Opt
1 teasp Salt
1 teasp Maggi Concentrate Chicken Stock
- Heat 3 Tabsp Oil & saute over medium heat "A" till fragrant and pecak minyak.
- Add "B" & saute for 2 minutes.
- Add the Bunga Kantan & Daun Keson & "C" & bring it to a BOIL on medium low heat. Once BOILING, LOWER HEAT & simmer for 10 minutes.
- Add Seasoning, check for taste. Off fire.
(a) Steamed prawns or fish, remembering that you cannot over do steaming otherwise seafood over cooked;
(b) Fried prawn, fish or chicken. Just put salt on them & fry;
(c) Blanch Ladies Fingers, Asparagus; Brinjals;
(d) Fried or better still, Grilled Brinjals.
When I learnt Chef used 5 Limau Perut leaves but I have substituted the Limau Perut Leaves for 1 Bunga Kantan & a sprig of Kesom as I find that these two were more in line with a Nyonya concept and NOW for the icing on the cake, so to speak. For presentation you can either line a large platter with Banana Leaves & then yr choice of (a) - (d) then pour the Nyonya Sauce Kapitan over it OR in a Foil shaped like a boat and place some Banana Leaf too :)
When I made this, I rated the dish 10/10. Till my next post, xoxo, Ophelia