A satisfying soup
Ingredients :
4 shallots, 40 g
3 cloves garlic, 15 g
3 candlenuts, 15 g
4 blacnuts, 30 g, take out contens, soak in hot water
5 g turmeric
10 g ginger
10 g galangal
2 Tbs cooking oil 20 ml, for frying
2 blades lemon grass, 25 cm each, bruised
2 salam leaves
3 purut lime leaves
800 ml medium thick coconut milk
2 red tomatoes, 200 g, sliced
250 g boiled conchiglie (large paste shells)
1 tsp salt, 4 g (or to taste)
1 tsp granulated sugar, 5 g
2 Tbs chopped celery
Method :
Make shallots, garlic, candlenuts, blacknuts, turmeric, ginger, and galangal into a paste. Fry until aromatic. Add lemon grass, salam leaves, purut lime leaves, and continue frying for 5 minutes.
Pour in coconut milk and bring to a boil. Add tomato slices, boiled conchiglie, and season with salt and sugar. Continue cooking until done. Server with a topping of chopped celery.
Note :
4 servings
Source : Selera Magazine, December 1993
