Sieng Kh'tih : Preserved Soy Bean with coconut-milk

Ingredients

100g minced pork

200g preserved soy bean

1/4 cup coconut cream

1/2 cup coconut milk

1 tsp salt

1 tbsp sugar

5 garlic cloves, chopped

Vegetable: cucumber, cabbages and purple eggplants

Method

Stir-fry minced pork with chopped garlic in in pan over a medium heat until cooked, set aside. Wash and drain the preserved soy beans in a sieve and set aside. Place a half of the coconut cream in pot and bring to the boil then add fried minced pork mixture, string vigorously. Allow it cook for 5 minutes then add coconut milk. Season with salt, fish sauce and sugar, add the preserved soy beans and allow it stay on the heat for 5 more minutes. Lastly add the remaining coconut cream, string well and let it bubble then take off from heat.

This dish is served with crunchy vegetable.