Friday, December 31, 2010
1 kg Venison - slice to small size
1 cup Chili Paste
5 Chili Padi*
1" Galangal* (* blended)
1 big bowl Thick Coconut Milk (freshly squeezed)
2 Turmeric Leaves - sliced finely
2 tsp Sugar
1. Heat up some oil & stir fry chili paste until fragrant.
Add in blended ingredients & stir fry until dry.
Add in venison, coconut milk and the rest.
Cook until meat is tender & gravy is thick.
2. Serve with rice.
I served this with white rice for lunch & with Nasi Dagang for dinner.