450 ml (3/4 pt) boiling water
225 g (8 oz) desiccated coconut
2 medium-sized red onions, peeled and chopped
5 g (1 tsp) yeast extract
5 - 7.5 g (1 1/2 - 2 tsp) chilli powder
45 ml (3 tbsp) vegetable oil
450 g (1 lb) lean pork, cut into cubes
1 stem lemongrass
salt to taste
juice 1/2 lemon pinch sugar
225 g (8 oz) desiccated coconut
2 medium-sized red onions, peeled and chopped
5 g (1 tsp) yeast extract
5 - 7.5 g (1 1/2 - 2 tsp) chilli powder
45 ml (3 tbsp) vegetable oil
450 g (1 lb) lean pork, cut into cubes
1 stem lemongrass
salt to taste
juice 1/2 lemon pinch sugar
method
1. First make the coconut milk by pouring the boiling water over the coconut, leaving to stand for 15 minutes, and then squeezing out the liquid.
2. Discard the coconut, and refrigerate the milk until required.
3. Pound the onions with the yeast extract and chilli powder.
4. Fry in oil without browning. Add the pork and fry until the meat changes colour and is well covered with the spices.
5. Stir in the prepared coconut milk over a gentle heat and the bruised stem of lemongrass.
6. Slowly bring to the boil, stirring to prevent curdling. Add salt to taste. Simmer until the pork is tender.
7. Remove the lemongrass stem. Add lemon juice and sugar to taste.
8. Serve with plain boiled rice.
2. Discard the coconut, and refrigerate the milk until required.
3. Pound the onions with the yeast extract and chilli powder.
4. Fry in oil without browning. Add the pork and fry until the meat changes colour and is well covered with the spices.
5. Stir in the prepared coconut milk over a gentle heat and the bruised stem of lemongrass.
6. Slowly bring to the boil, stirring to prevent curdling. Add salt to taste. Simmer until the pork is tender.
7. Remove the lemongrass stem. Add lemon juice and sugar to taste.
8. Serve with plain boiled rice.
serving amount
serves 3
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