Tuesday, July 6, 2010
For something fresh like this, I prefer to cook it simple as the flesh is already "sweet" & tasty. My hubby & I just love eating them with or without rice.
A bowl of fresh Kupang
10/more Bird-eye Chilies*
2 Green Chilies*
4 cloves Garlic* (* minced)
1 Lemongrass - bruised
1/2 tsp Turmeric powder
3 Green Chilies - sliced
1 tbsp Fish Sauce
1. Heat up few tbsp oil.
2. Saute lemongrass & minced ingredients, & stir until fragrant.
3. Add in turmeric powder, Kupang, sliced chilies, fish sauce & salt.
4. Add in a bit of water to avoid burning at bottom.
Stir for a while until Kupang is cooked (when is start to open up)