My sister has been to our province to visit my father and to fix some things needed in building our house. When she's back she brought a fish sauce.
She requested to cook that fish sauce in coconut cream, as I always used to do. Since I'm craving for something salty, it would be better if I cook that fish sauce as one of my favorite appetizer.
Ingredients:
1 bottle of fish sauce, filtered
2 pieces of coconut, shredded
1 onion, sliced
3 cloves garlic, chopped
5 cups of warm water
black pepper
chili, optional
2 pieces of coconut, shredded
1 onion, sliced
3 cloves garlic, chopped
5 cups of warm water
black pepper
chili, optional
Preparation:
In a bowl, put the shredded coconut and 5 cups of warm water in a bowl. To extract the coconut cream, you have to mash, squeeze, and then strain it. Set aside.
Preheat the pan in a stove. Put the coconut cream by scooping to filter it from water residue, then add the onion, garlic, and pepper. Cover and bring to boil. Stir occasionally. Put the fish sauce gradually and let it boil while stirring occasionally until the coconut cream turns into oil. That's it!
Let it cool and put it into medium-sized jar.
Serve it during meal as an additional appetizer or as a dipping sauce to unripe mangoes. It can be preserved for a month or more, so I don't worry about its spoilage. Great, right?!!!
| Share this: | ||
|
Rate this post: {[['
 ']]} |
Like it? | |
No comments:
Post a Comment
Your comments are highly appreciated. Feel free to share your thoughts.