Name: Stuffed Chilli (Solok Lada)
Cuisine: Malaysian
Ingredients: Ginger 2-cm (1-in) knob, peeled and sliced; Coconut ½, grated; Spanish mackerel flesh 400 g (14 oz); Dried prawns (shrimps) 2 Tbsp, finely pounded; Shallots 6, peeled; Coconut milk 300 ml (10 fl oz / 1¼ cups), extracted from 1½ coconuts and 300 ml (10 fl oz / 1¼ cups) water; Red chillies 10, seeded; Lemongrass 1 stalk, bruised; Water 125 ml (4 fl oz / ½ cup); Sugar to taste; Salt to taste; Galangal 1-cm (½-in) knob, bruised

Put ground ingredients in a bowl and season with salt and sugar to taste. Mix well.

Stuff chillies with the ground ingredients. Place stuffed chillies into a pot.

Add coconut milk, lemongrass and galangal. Cook slowly over low heat until the gravy thickens. Serve warm.

Stuffed Chilli

Solok Lada

Ingredients

Method

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