Haven’t been cooking for a while, and walking along the fresh food aisle, I think I over shopped again when I came back with pork, chicken, fish, prawns and some greens. So a quick clean up and repack before going into the freezer while I put together the ingredients for masak lemak cili api.
So I have:
2 stalks of lemongrass – bruised
5cm cube of ginger, 2cm cube of turmeric, 1 onion, 4 cloves of garlic, 6pcs of bird’s eye chilies – pounded into paste
300gms of medium sized prawns,
3pcs of kaffir line leaves, 1pc of assam keping
100gm of coconut milk
Tumis or saute the paste and the lemon grass for about 5 minutes with medium heat. The lovely gingerly scent is refreshing along with the golden ray from the turmeric. Add the coconut milk and stir it well and let it simmer. Depending on the consistency, and feel free to adjust it by adding some water. Add in the assam keping, kaffir lime leaves and the prawns. A few dashes of nampla sauce then salt and pepper to taste. Pop in more chilies if you love it hotter.
Pretty simple isn’t it.