1 coconut – shredded
Salt to taste
50 g gula melaka
2 tbsp sugar
1 tsp tamarind paste (mixed with 11/2 tbsp water)
Oil for frying
2 stalks lemon grass
12 dried chillies – soaked till soft and cut
2 cloves garlic
1 inch each – galangal, ginger & tumeric
1 tsp each – coriander, fennel & cummin seed powder
3 tbsp dried shrimp – soaked till soft
3 pieces kaffir leaves
1) Fry shredded coconut (without oil) till golden in colour.
2) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add tamarind water, gula melaka and sugar. Stir fry over low medium heat till mixture thickens.
3) Last of all add coconut and salt to taste, stir to mix evenly and cook till a bit dry. Taste accordingly. Off heat and let it cool completely before storing in an air-tight container.