Treats for the if­tar ta­ble

Sim­ple but de­li­cious dishes to whip up for your loved ones this Ra­madan.

The Star Malaysia - Star2 - - Taste - Star2@thes­


spice paste

3 fresh red chill­ies, seeds re­moved

2 dried chill­ies, cut into pieces and soaked to soften 13 shal­lots, peeled

3 cloves gar­lic

1 tbsp toasted shrimp paste gran­ules (bela­can) a small piece of turmeric

2 to 3 tbsp oil

1 stalk lemon­grass, smashed 3 to 4 kaf­fir lime leaves, finely shred­ded 1 cherry-sized por­tion of tamarind paste mixed with 100ml wa­ter, squeezed for juice

2 tbsp sugar, or to taste 1 tsp rice vine­gar

30 cherry toma­toes, halved 1 tbsp co­conut milk chopped co­rian­der leaves, for gar­nish­ing

Place all spice paste in­gre­di­ents into a blender and process to a fine paste.

Heat oil in a saucepan, and fry the lemon­grass and kaf­fir lime leaves. Add in the spice paste and saute till mix­ture is aro­matic.

Add tamarind juice, sugar and rice vine­gar. Stir well un­til sugar is dis­solved.

Mix in the cherry toma­toes, then pour in co­conut milk and al­low the sauce to sim­mer briefly un­til fairly thick. Dish out into a serv­ing dish, and sprin­kle over with co­rian­der leaves to gar­nish.

Serve hot, with steamed rice, or as a top­ping for a dish of grilled fish or steamed so­tong.

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