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PIARUN (Piyar-ren)
15 tanglad leaves
1 medium dalag, cut into serving pieces
1/2 cup grated coconut
2 teaspoons crushed tumeric
1 tablespoon onion, sliced
1 cup thin cocomilk
1-1/2 teaspoons salt
Pound together:
1 tablespoon minced onion
2 tablespoons minced ginger
2 tablespoons minced sacorab (shallot bulb)
4 pieces crushed siling labuyo
1 cup cocomilk, thick
Line pan with tanglad leaves and arrange fish.
Put in the rest of the ingredients except the thick coconut milk.
Cook over brisk fire for 5 minutes and continue cooking over low heat for 30 minutes.
Add thick coconut milk and boil 2 minutes.
Serve hot. Serves 6. CURRIED CHICKEN WITH COCOMILK
(Curry Manok Iban Talum)
1 spring chicken, cut into serving pieces
1 tablespoon salt
- Cooking oil for frying
1/2 cup chopped onion
2-1/2 cups cocomilk (2nd extraction)
1 tablespoon curry powder
3 pieces eggplant, cut into serving pieces
1/2 cup pure cocomilk
1 teaspoon salt
- Dash of pepper
Season chicken with salt, fry and set aside.
Saute onion, add chicken, thin cocomilk and curry powder.
Cook for the few minutes.
Add eggplant, cook until sauce thickens.
When almost dry, add pure cocomilk.
Season with salt and pepper.
Serve hot. 6 servings. CURRIED CHICKEN WITH COCOMILK
(Curry Manok Iban Talum)
1 spring chicken, cut into serving pieces
1 tablespoon salt
- Cooking oil for frying
1/2 cup chopped onion
2-1/2 cups cocomilk (2nd extraction)
1 tablespoon curry powder
3 pieces eggplant, cut into serving pieces
1/2 cup pure cocomilk
1 teaspoon salt
- Dash of pepper
Season chicken with salt, fry and set aside.
Saute onion, add chicken, thin cocomilk and curry powder.
Cook for the few minutes.
Add eggplant, cook until sauce thickens.
When almost dry, add pure cocomilk.
Season with salt and pepper.
Serve hot. 6 servings.
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