250gram Potatoes, dice
250gram Beef liver, dice (I skip)
5 Red bird eye chilli
3 Long red chilli -
1 Big red chilli, thinly slice for garnish -and lime leaves. saute until fragrant.
4 Shallots, thinly slice
2 Garlic
2 Lime leaves
1 Lemon grass, punch
1 cup coconut milk
Salt to taste
Oil for frying
250gram Beef liver, dice (I skip)
5 Red bird eye chilli
3 Long red chilli -
1 Big red chilli, thinly slice for garnish -and lime leaves. saute until fragrant.
4 Shallots, thinly slice
2 Garlic
2 Lime leaves
1 Lemon grass, punch
1 cup coconut milk
Salt to taste
Oil for frying
How to cook:
1. Deep fry potatoes until golden brown, set aside
2. Combine all chilis and garlic in food proccesor
3. Heat the pan, put 1 tbsp of oil, fry shallot until light golden, add chili n garlic puree also galangal
4. Add coconut milk, cook until boiling
5. Add potatoes, salt to taste, mix it and garnish with slice chillis
6. When the color changed, potatoes ready to serve
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