Ingredients:
1 big bunch ( about 400g) Chinese mustard green - washed and sliced into 1/2 inch length.
1/2 tbsp plain chilly powder
1 tsp turmeric/kunyit powder
5 shallots - chopped
1 tbsp lime juice
3 tbsp oil
salt to taste
To blend/process for a smooth paste
1 tbsp fresh grated coconut
1 inch ginger
5 garlic
1 tsp poppy seeds/kas-kas (soak for about 10 mins first)
4 candlenuts/buah keras
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Preparation:
When oil is heated, add shallots and curry paste. Fry till fragrant and the oil starts to float.
Add in chilly and turmeric powder.
Stir to mix all these ingredients for about 1-2 mins.
Add mustard green, lime juice and salt to taste.
Stir to coat the mustard green with all the ingredients and also to soften the leaves.
Once done, remove from heat.
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