Home Appliances
Ingredients
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15ml Cooking Oil 200ml Coconut Cream 200ml Water 1 Lemongrass Stalk 3g Bird’s Eye Chillies (Chili Padis) 2 Fresh Bay Leaves 6 Cherry Tomatoes 5g Chilli Powder 5g Galangal 10g Fresh Turmeric 15g Garlic 20g Candlenuts |
20g Fermented Soy Beans 30g Large Red Chillies 30g Shallots 100g French Beans 600g Chayote (Labu Siam) To Taste Salt To Taste Sugar To Taste White Pepper Powder |
Methods
1. Peel and deseed labu siam. Slice into approximate thickness of 1 to 2cm.
2. Slice cherry tomatoes in halves. Cut the white portion of lemongrass stalk away and smash the remaining lightly.
3. Slice french beans diagonally. Deseed and slice large red chillies into desired thickness. Slice chilli padis into halves.
4. In a blender container, add sliced red chillies, sliced cherry tomatoes, turmeric, shallots, galangal, garlic, candlenuts, sliced chilli padis and fermented soy beans.
5. Blend ingredients into paste using your Hand Blender.
6. In a lightly heated pan, add cooking oil and lemongrass stalk. Fry for about 2 to 5 minutes, until golden brown.
7. Add bay leaves and blended paste. Continue frying for about 6 to 8 minutes until fragrant and dry.
8. Add labu siam, french beans and chilli powder. Toss lightly.
9. Add water and stir. Add coconut cream. Stir and cook for 5 to 10 minutes, until preferred vegetable texture.
10. Season with salt, sugar and white pepper powder to taste.
11. Serve with coriander leaves. Enjoy.
