serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Beyond Bali With Lara Lee
series • travel
PG
series • travel
PG
Ingredients
- Cooking oil
- 1 tbsp shrimp paste
- 250 g grated coconut
- 500 g saung ndaeng (see Note)
- 1 small papaya (thinly sliced)
- ¼ tsp salt
- 1 tsp MSG
- 400 ml can coconut milk
For the spice paste
- 5 garlic cloves
- 5 eschallots
- 4 curly chillis
- 1 tsp ground black pepper
Instructions
- To make the spice paste, combine the ingredients in the bowl of a food processor and blitz until smooth.
- Heat a large frying pan with a drizzle of cooking oil. Once hot, add the prepared spice paste and cook, stirring, until fragrant. Stir through the shrimp paste, followed by the coconut. Stir well and continue to stir-fry until the coconut is golden-brown and crisp.
- Stir through the saung ndaeng and papaya, tossing gently to coat. Season with salt and MSG to taste. Pour in the coconut milk and simmer until the sauce thickens.
- Remove the lomak from the pan and serve warm.
Note
Saung ndaeng are cassava leaves that have been boiled and thinly sliced (spinach or silverbeet leaves are suitable alternatives). This dish pairs well with rice, tempeh and salted fish.
Watch how to make this recipe on Episode 7 of Beyond Bali with Lara Lee, streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Beyond Bali With Lara Lee
