Solok Lada Recipe(Malaysian Recipe) |
Ingredients: Serves 4 |
16 large red chilies 180g Spanish mackerel, meat only, cut into large cubes 150g grated skinned coconut 6 shallots, peeled 1 teaspoon sugar 1 teaspoon salt 190ml coconut milk, squeezed from ¾ grated coconut with sufficient water added a pinch of salt |
Method: Slit chilies lengthways with a sharp knife for stuffing. Carefully remove seeds and membranes. Soak in water for 15 minutes. Into a blender (processor), put fish cubes, grated coconut and shallots. Blend until fine, then stir in sugar and salt. Mix well. Stuff each chili with 1 tablespoonful fish mixture. Into a pot, put stuffed chilies, slit side up. Then, carefully pour in coconut milk mixed with a pinch of salt. Cover pot and simmer gently for 15 minutes or until cooked and almost dry. |
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