Thu, 10 June 2021
Chef: Sham Hanifa
Ingredients:
500gm Pork fillet, thinly sliced
3 tbsp oil
Spice paste:
3 cloves of garlic
4 red Chili
1 tsp coriander seed
1 tsp cumin powder
4 shallots
1 lemongrass
1 thumb size ginger
1 lime
2 tbsp crushed peanuts
1 tbsp palm sugar/ coconut sugar
Handful of fresh lime leaves
400ml coconut milk
Salt / fish sauce
Handful of mint
100 ml water
Aubergine
Sugar snap
Thai basil
Method:
1. Heat up saucepan or wok.
2. Pour in oil and fry off the spice paste for a minute until it is fragrant.
3. Add in the pork fillet and peanuts and fry with the spice paste. Bind it well together.
4. Add in lime leaves followed by the water.
5. Season with sugar & salt.
6. Add the coconut milk and bring to the boil. Simmer it down slowly over a low heat.
7. Add in the cubed aubergine and sugar snaps and cook for few minutes.
8. Finish with the thai basil, mint leaves and a good squeeze lime.
9. Serve with jasmine rice.
Fri, 4 July 2025
Chef: Kwanghi Chan
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