1/3 cup dried Thai chillies
1 Tbsp coarse sea salt
1 bulb garlic
2 Tbsp finely sliced lemongrass, (only the white part)
1 Tsp finely sliced limau perut (kaffir lime) rind
3/4 inch pieces of fresh turmeric root
1 Tbsp shrimp paste
2 tsp coriander root
150g fish fillet of Red Snapper (slice fish into thin slices)
300 ml coconut milk (simmer for a few minutes until bubbly and the oil begins to separate)
1 Tbsp rice flour or green pea flour
1 Tsp peanut butter (optional)
10 fresh Thai basil leaves
1Tbsp fish sauce
2-3 Tsp palm sugar/sugar to taste
2 -3 screw pine leave/ pandan leave (cut into square)
15 banana-leaf cups (make the banana-leaf cups by cutting the leaves into circles and using either chopsticks or staples the corners to create cups)
2-3 red Chillies cut into fine inch-long slivers
8-10 fresh kaffir lime leaves, cut into very fine slivers
5 eggs (lightly beaten)
Blend Ingredient (A) into smooth paste, keep aside.
Prepare 15 banana-leaf cups for fish custard (ramekins or cupcake tray will hold the fish custard during steaming).
Mix half the coconut milk with the blended ingredient (A).
Stir in fish, prawn, squid and beaten eggs.
Add in rice flour, add fish sauce and palm sugar.
Add in the rest of the coconut milk a little at the time. Keep 3-4 Tbsp for later use.
Stir vigorously with a wooden spoon. Keep stirring until the mixture thickens to a smooth thick paste. Add 2/3 of the slivered kaffir lime leaves, reserving the rest for garnishing.
Line the bottom of banana leaf cup with pandan leaf
Fill each banana cup with seafood mixture. Place the filled cups on steamer racks and steam over high heat for 15 minutes.
Decorate the top of each cup by spooning some coconut cream onto the center. Garnish with slivers of red chillies and kaffir lime leaf.
½ cup kerisik (finely ground coconut, dry fried) – keep aside
3-4 pieces Tamarind peel (asam keping)
Salt and sugar to taste
30 dried chillies soaked in hot water and discard seeds
2 bulbs garlic
1 candlenut (buah keras)
½ cup kerisik
½ inch piece turmeric (kunyit)
2 Tbsp coriander seeds (ketumbar)
Heat oil in wok and add blended ingredients, add lemongrass, kaffir lime leaves, young ginger and turmeric leaf, stir fry for 5 minutes or until paste separates from the oil.
Add chicken and stir fry for 5 minutes. Add coconut milk and allow to simmer over medium heat for about 45 minutes or until chicken is tender, adding a bit more coconut milk as necessary to keep sauce from drying and burning.
Add the Tamarind peel, coconut kerisik when the meat is tender, keep stirring frequently to avoid burning. When the meat is tender and the sauce is almost dry, remove from heat.
Place all ingredients in a bowl and season to taste with salt and pepper. Mix well to combine. Form tablespoonfuls of mixture into balls.
Heat oil in a large frying pan or saucepan over high heat. Add meatballs and cook, turning occasionally, for 5 minutes or until golden brown. Remove from pan and set aside.
This tomato sauce base was adapted from Michelin-star Chef Jean-Christophe Novelli’s recipe.
* 12-16 tomatoes
* 4 star anise
* 1 vanilla pod
* Sea salt
* Cracked black pepper to season
* White sugar
* 2 sprigs fresh thyme
* 1-2 bay leaves
Wash the tomatoes and halve roughly. (Note: Taste tomatoes so as to determine sweetness before adding sugar. If you have added too much sugar to start this can be balanced out with a touch of vinegar.
Place into the hot pan and season with salt, pepper and a touch of sugar.
Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice.
Add the anise, thyme and vanilla pod. (If vanilla pod unavailable, vanilla essence may be substituted.)
Reduce the heat down to just simmering and continue for about 1-2 hours until a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep colour concentrated flavour without any bitterness. (Note: You may put in a little water if you are worried that the tomatoes will burn.)
Crack more garlic and add along with the basil which is just halved and throw in. (The amount of garlic to infuse with greatly depends on its strength. Make your own judgement.)
Combine with the warm paste and finish with a good amount of olive oil to finish the infusion. Allow to cool before storing ready for use.
If preferred, you may blend the sauce until smooth, but remove anise and vanilla pod before blending.
To Cook Pasta
Cook pasta in a large saucepan of boiling salted water. Drain and return to pan. Add meatballs and sauce and toss to combine, serve hot with parmesan.