Sep 4, 2012

Gulai Asam Keladi

The humble taro is cooked in a delightful tangy broth in this simple recipe. This dish is a common 'lauk' served in Malay homes across Malaysia.
400 g Taro (Keladi), peeled and cut
1.5 L Water
2 cloves Garlic
6 Shallots
an inch Belacan
an inch Turmeric
20 gm Anchovies
6 pieces Asam Keping ( Dried Tamarind )
A Handful of Laksa Leaves
3 Tbs Chilli paste

1. Boil the taro until 2/3 tender, discard the water when it's done cooking.
2. Add a new batch of water, about 1.5 litre and bring the taro to boil.
3. Pound the aromatics, anchovies and belacan into a rough paste.
4. Mix the paste into the taro and water mixture. Add in chilli paste.
5. Add in laksa leaves and asam keping.
6. Season well.
7. Let it cook for about 5-7 mins.
Peel the keladi
Cut it into chunks
Boil until 2/3 tender, throw away the water. Bring the Keladi to boil with 1.5 litre of water
Pound all the ingredients into rough paste.
Pour into the boiling pot. Put everthing in.
Season well. Let it boil for about 5-7 mins.
Gulai asam keladi is done!



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