Hey dear steemians!
It's a real heat temperature here which can make you easily high temper as well...if, you do not eat your food. 馃榿 馃榿
Have you ever heard roasted coconut paste? I bet no. It's coconut flesh that roasted and smoothed. This is another familiar spice from Aceh besides asamsunti (dried blimbi). Maybe next time I'll share you the picture of them.
I love this shrimp recipe. I did a little bit experiment with the spice. Some Acehnese do love to be extravagant with the spice composition in their cuisine measurement. Well, I myself prefer medium composition so the taste won't be excessive.
So, here we go! Shrimp with roasted coconut paste.
Ingredients:
- 1/2 kg Shrimp
- Lime
- Salt
- 200 ml coconut milk
- Potato
- Shallot
- Curry leaf
- Green chili
- Bay leaf
- Cloves
- Cooking oil
Smoothen spice:
- 5 shallot
- 2 garlic
- 1 cm ginger
- 1 tsp coriander
- 5 ceyene
- 1 tbsp chili powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp caraway
- 1 tsp Coconut roasted paste
Instructions:
- Wash the shrimp, squeeze lime and sprinkle salt.
- Grind all the spice then pour into shrimp, mix well.
- Mix potato into the shrimp and the spice.
- Heat the oil, fry shallot, bay and curry leaf.
- Add in shrimp with the potato, saute for a while till the spice cooked.
- Add in green chili, clove and coconut milk.
- Adjust the salt if you need, stir untill the potato and shrimp cooked well.
- Serve
Have a nice try! 馃槃 馃槃
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