Bahan-bahan
- 250 gram udang
- 1 kaleng rebung, iris tipis
- 25 gram ebi, cuci bersih
- 5 butir bawang merah
- 2 siung bawang putih
- 3 butir kemiri
- 1 lembar daun jeruk
- 1 ruas jahe memarkan
- 1 ruas lengkuas, memarkan
- 1 tangkai serai, memarkan
- 900 ml santan (dari 1 butir kelapa)
- garam secukupnya
- minyak untuk menumis
Cara Membuat
- Haluskan bawang merah, bawang putih, kemiri. Tumis dengan minyak panas sampai harum.
- Masukkan serai, lengkuas, jahe dan daun jeruk. Aduk-aduk.
- Tambahkan udang. Setelah berubah warna, masukkan ebi dan rebung lalu aduk sebentar. Angkat.
- Tempatkan santan, garam dan sedikit gula ke dalam suatu panci. Masukkan pula bahan-bahan yang ditumis tadi. Masak sambil diadk-aduk agar santan tidak pecah.
- Jika sudah mendidih dan matang, angkat dan sajikan.
Bamboo Shoots Curry
Ingredients
- 250 grams prawn
- 1 can bamboo shoots, thinly sliced
- 25 grams dried shrimps
- 5 shallots
- 2 cloves garlic
- 3 candlenuts
- 1 lime leaf
- 2 cm ginger, crushed
- 2 cm galangal, crushed
- 1 stalk lemongrass, crushed
- 900 cc coconut milk (from 1 coconut)
- salt to taste
- 2-3 spoonful cooking oil
Method
- Pound shallot, garlic and candlenut. Then sautéed in hot cooking oil until fagrant.
- Add lemongrass, galangal, ginger and lime leaf. Stirred.
- Add prawn. When the color changed, add ebi and bamboo shoots, stirred a moment. Removed from stove.
- Pour coconut milk, salt and a little sugar into a cooking pan, and the sautéed ingredients as well, cooked over medium flame while stirred again and again to keep the coconut milk from being broken.
- When boiling and already cooked, remove from stove and served.
