Ingrediets:
1 carrot, sliced 1 cm
2 tofu, cubes
1 corn, sliced 2 cm
20 gr anchovy
4 shallot, sliced
2 clove garlic, sliced
6 birds eye chili, shreded
2 cm galangal, crushed
2 cm ginger, crushed
1 lemongrass, crushed
1 bay leaf
1/2 tsp pepper
3/4 tsp salt
65 ml instant coconut milk
500 ml water
How To:
- Saute shallot and garlic until aromatic, add anchovy, galangal, ginger, lemongrass and bay leaf, stir for a while
- Pour water and wait until bubbling up, add corn, tofu and carrot
- When vegetables in half way to cook, add seasoning, birds eye chili and instant coconut milk, stirring until cooked, serve
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