Ingredients
300g smoke fish, remove bone and skin, crumb into flake
50g dried shrimp, soaked and drained
80g green bean, roasted and ground finely
2 tbsp kapi
Kroeung
7 garlic clove, cut small
7 shallots, sliced thinly
3 dried red chilies
1/2 tbsp zest of kaffir lime, cut small
1/2 tsp rhizome
1 tbsp sugar
2 tbsp fish sauce
3 tbsp tamarind juice
10 tbsp oil
1 tsp salt
Vegetable: cucumber, cabbage, and eggplant
Method
Pour a bit oil into the pan over the heat then deep-fry red chili, garlic and shallot until golden, then pound dried red chili first in the clay mortar until smooth nexd follow garlic, shallot, zest of kaffir lime and rihzome, continue pounding, then follow smoked fish, dried shrimp ground green bean and kapi continue pounding until well mixed.
Pour vegetable oil into pan over a medium low-heat, let it heat and remove the mixture into the hot-oil then sfir-fry for about 10 minutes. Season with sugar, salt and fish sauce, next add tamarind juice, stir well and spend time to stir-fry until dried.
This dish is served with vegetable and steamed rice. It can be stored for about 1 to 2 months.
