Coconut Milk and Fermented Soybean Dip Recipe

Coconut Milk and Fermented Soybean Dip Recipe

(Lon Tao Jiao Recipe)

450g grated coconut or 1½ cups coconut milk

½ cup fermented soybean

3 tablespoons chopped shrimps

3 tablespoons chopped pork

4 shallots

3-5 chilies

3 tablespoons sugar

3 tablespoons tamarind juice

Method:

Add ¾ cup warm water to the coconut and squeeze out 1½ cups coconut milk.  Heat the coconut milk in wok until oil comes to the surface.  Strain the fermented soybean, place the solids in a mortar with 2 shallots and pound until mixed thoroughly.  Mix with coconut milk in the wok over low heat.  Add the shrimp, pork and chilies and cook over low heat until done.  Add 2 sliced shallots, sugar and tamarind juice to taste, bring to a boil and remove from heat.  Serve with fresh vegetables, such as cabbage, cucumbers and coriander.