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1 young coconut
4 tablespoons sugar
1 tablespoon water
4 whole, peeled garlic cloves
1 medium onion, sliced
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
2 tablespoons fish sauce
150 ml water
400 g mixed chicken and pork pieces
Crisp-fried garlic, to garnish
(optional)
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Method:
With a heavy, sharp knife or cleaver,
cut off the top of the coconut and pour the coconut water into a bowl.
Scrape the jelly-like flesh from inside coconut with a metal spoon and
add it to the bowl of coconut water, then set aside.
(Alternatively, get your cut fruit/juice stall to do this for you.)
Combine sugar and 1 tablespoon water in a heavy-based wok or pot (not
non-stick) and cook over medium heat until sugar has melted and turned
a rich brown, about 5 minutes. Do not stir, but swirl the pot to
ensure even caramelization. Add coconut water and flesh all at
once - mixture will splutter - and then all remaining ingredients.
Bring to the boil, stirring, and simmer partially covered for 15-20
minutes, until gravy has thickened and meats are tender. Skim
off fat from surface, if desired. Serve hot with rice.
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