Coconut Milk and Fermented Soybean Dip Recipe(Lon Tao Jiao Recipe) |
Ingredients: Serves 4 |
450g grated coconut or 1½ cups coconut milk ½ cup fermented soybean 3 tablespoons chopped shrimps 3 tablespoons chopped pork 4 shallots 3-5 chilies 3 tablespoons sugar 3 tablespoons tamarind juice |
Method: Add ¾ cup warm water to the coconut and squeeze out 1½ cups coconut milk. Heat the coconut milk in wok until oil comes to the surface. Strain the fermented soybean, place the solids in a mortar with 2 shallots and pound until mixed thoroughly. Mix with coconut milk in the wok over low heat. Add the shrimp, pork and chilies and cook over low heat until done. Add 2 sliced shallots, sugar and tamarind juice to taste, bring to a boil and remove from heat. Serve with fresh vegetables, such as cabbage, cucumbers and coriander. |
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