I cooked braised belly pork in dark soya sauce, fried chicken wings in sweet sauce, green curry prawns and salted egg spinach.
I have a container of green curry paste prepared some time ago. I always make huge batches of different types of spices and freeze them. It makes cooking easy and convenient. I don't have to 'crack my head' as to what to cook as the various spices are ready at hand. Just thaw and cook - sambal, assam, curry, lemak and what have you!
Spices for Thai Green Curry: (approximately 1 1/2 rice bowl)
1 tablespoon coriander seeds (ketumbar), roasted
2 teaspoons cumin seeds (jintan puteh), roasted
1 teaspoon black peppercorns
2 teaspoons blachan
8 large green chillies
1 cup shallots
5 cm galangal (lengkwas)
12 cloves garlic
1 cup coriander leaves including roots
6 kaffir lime leaves
3 stalks lemon grass (serai)
2 teaspoons grated lime rind
2 teaspoons salt
2 tablespoon oil
Just place all the ingredients and blend. Store and freeze.
For the prawns, I use 3 tablespoons of the paste and saute in a little oil before adding the prawns and stir fry a little before adding some coconut milk and sliced chilli padi. There is little gravy, so the prawns are cover with the paste. I didn't use salt as the stock is already flavoured.
Salted Egg Spinach
3 salted egg
6 cloves garlic, sliced
1 cup chicken stock
600g spinach, use more leaves with the thinner stalks
Boil garlic in stock. Add 3 yolks and drizzle a little egg white. Do not use all the egg whites or it will be too salty. When the yolks are about to cook, add the spinach and boil till just cooked.
