Ingredients- 0.2 kg of smoke fish;- 0.1 kg of dry freshwater shrimp;- 0.5 kg of pig front leg meat;- 0.2 kg of Prahok;- 1 big ripe coconut fruit;- 0.05 kg of already sliced citronella trunks;- 0.1 kg of smoke spices; - 0.05 kg of garlic;- A bit of saffron, Amomum Galanga, citrus hystrix peels and leaves;- 0.2 kg of ripe tamarind;- 0.3 kg of Rumhorng egg plants (kind of egg plant that goes well with the dish);- 0.2 kg of sugar;- 1 coffee spoonful of MSG;- Fresh vegetables to be eaten raw: Long bean, egg plant, ginger, head cabbage, cucumber.
How to cook
Pound and mash the smoke fish after taking out the bones. Pound and mash the dry shrimps after cleaning them. Slice the pig meat into small bits. Slice and mash the fish paste completely. Cut open the coconut and get its milk: 300ml for Phase One, and 300 ml for Phase Two. Take out the seeds and the inside of the smoke spices, clean them and mash them. Slice the citronella trunks into tiny bits and then pound them together with saffron, Amomum Galanga and citrus hystrix leaves to make a mash mixture. Mix water with the ripe tamarind and make a small bowl of sour solution. Fry the egg plants until they look brown. Fry the spices until they turns red. Cook the Phase One 300 ml coconut milk until it turns a little brown color. Add the fried spice and then the mash mixture into it, and leave the combination to shiver using medium source of cooking power. Put the mashed pig meat and leave it to cook. Put the shrimps and smoke fish, mingle them in the solution, then add some prahok, sugar and some more coconut milk and leave it to moderately shiver foe 10 minutes. Then, put citrus hystrix leaves and the bowl of tamarind water, and leave the solution to cook another 5 minutes. Finally put the eggplant and stir the soup. Then, taste it, and that's it.