This was the first time I cooked masak lemak cili padi from scratch. I must say, this is not too bad. All the flavour came together nicely- the spicy heat from the cili padi, the sweet and sour-ish chunks of pineapple, and creamy coconut milk.
I’m getting over my apprehension for cooking traditional malay dishes, I don’t depend on those ready made pastes and pre-mixed spices anymore. Yay for progression!!
Served with steaming white rice, and Sudirman’s “Balik Kampung” playing in the background; I could almost imagine I’m eating my dinner beside the padi field somewhere in a remote village in Malaysia. Excuse the drama, blame it on homesickness.
- 300gm Fresh Prawns de-shelled
- 250ml coconut milk
- 1/4 of pineapple, cut into chunks
- 2 tablespoons of vegetable oil
- 1 teaspoon turmeric powder
- 4-5 birds eye chili (depending on how spicy you want it to be)
- green chili (optional)
- 1/2 of an onion
- 2 cloves garlic, thinly chopped
- an inch ginger, julienned
- 1 stalk of lemon grass, sliced
- salt to taste
Blend items no: 5, 6, 7 & 8 with a bit of water to make a paste. Heat 2 tablespoon of vegetable oil and fry the garlic, ginger and lemon grass in until brown and aromatic. Then add the blended paste and coconut milk and bring to boil. Stir well for a few minutes, and then add the pineapple chunks. Add the prawns and stir for 5 minutes. Salt to taste. Make sure prawns are not cooked for longer than 5 minutes to avoid them from turning tough). Voila!