Rebong Masak Lemak (Bamboo Shoots in Spicy Coconut Gravy)
Friday, 18 September 2009
A Singapore Nonya favorite, this dish is cooked in a wok and can also be served with the Nasi Kunyit recipe found here. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt
At a glance
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped
2 cups grated coconut (fresh preferred)
5 cups water
5 almonds or cashews
l large piece ginger, peeled
3 stalks lemon grass
1 tablespoon ground turmeric
5 cloves garlic
1 tablespoon shrimp paste
10 shallots, peeled
1 tablespoon white pepper
1 tablespoon coriander
1/2 cup vegetable oil
2 pounds chicken, cut up
10 ounces cooked bamboo shoots, sliced lengthwise
2 tablespoons soy sauce 3 teaspoons sugar
Salt to taste
Add 1 cup of water to the grated coconut and squeeze through cloth to make thick coconut milk. Reserve this milk. Add the rest of the water to the grated coconut and squeeze through cloth to make thin coconut milk. Reserve.
In a food processor, puree the next 7 ingredients to make a spice paste. Mix the pepper and coriander with this paste.
Heat the oil in a wok and fry the paste for about five minutes until it is fragrant. Add the chicken, bamboo shoots, and the thin coconut milk. Bring to a boil and then reduce the heat slightly and cook until the chicken is tender, about 20 minutes. Add the thick coconut milk, soy sauce, sugar, and salt and cook for another 10 minutes.
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