Stuffed Chilies (Solok Lada)

Ingredients
5 Green chilies, slit lengthwise and seeded
5 Red chilies, slit lengthwise and seeded
350 ml Coconut cream, extracted from 1 grated skinned coconuts
100 ml Water
Salt and sugar to taste
Filling (finely ground)
350 g Chubb mackerel (ikan kembung) meat, boiled
4 Shallots, peeled
8 tbsp Grated skinned coconut
10 Black peppercorns

 
   

Method

Stuff green and red chilies with filling. Place all the stuffed chilies in a pot. Mix coconut cream with water and season with salt and sugar to taste. Pour into the pot filled with stuffed chilies. Boil over medium heat until chilies-are cooked and gravy thickens. Serve with steamed white rice.

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