7-8 wild betel leaves (daun Kaduk)
3 kaffir lime leaves,finely sliced
100ml coconut milk
2 eggs,beaten
Salt and sugar to taste
Grind into a paste
3 large red cillies
1 stalk lemon grass
4 candle nuts (buah keras)
50gm onion
2 cloves garlic
5cm ginger
Add in a few cilli padi if you like it hot
1. Cut the chicken into thick slices. Set aside. Combine the paste with the coconut milk,eggs,salt,sugar and kaffir lime leaves. Mix well
2. Line the bottom of the heat safe cups with 1-2 betel leaves in individual cups. Arrange the fish in a single layer and pour the custard over.
3. Steam the custard until cook. Serve warm with rice or bread.
How does chicken suddenly become fish?
ReplyDeleteusually this is cook with fish but i try it with chicken..lol
ReplyDelete