|
|
|
 |
|
|
Fish solok
boiled, eat with white rice or on its own |
 |
|
10 green small capsicums or 10 big green chillies
1/2 cup desiccated coconut
1 cup fish (any type)
3 cup coconut
1 onion or 6 - 8 shallots
3 slices ginger
2 tea spoon fish sauce (optional)
salt and black pepper to taste
1/2 cup coconut milk
|
1. Cut capsicum in half, take the seeds out. Or if use chili, cut lengthwise, take the seeds out
2. Fry or grill desiccated coconut till golden and crispy, then pound into a paste.
3. Put fish, coconut, onion (or shallots), ginger into food processor. Blend into a paste.
4. Add in coconut paste, fish sause, salt and black pepper. Mash together to make into solok paste
5. Take about enough of the solok paste and fill the capsicum or chili until extra full (heap)
6. Put in a pan and pour the coconut milk. Put the lid on.
7. With slow fire, bring it to a boil
|
 |
Preparation Time: 30 mins |
Serves: 10 |
| Recipe Origin: Malaysia |
|
Submitted by: |
|
Norila
Marshall Islands |
|
|
|
|
| This recipe has been viewed 4157 times. |
|
|
|
