- 1 bunch pennywort leaves
- saw leaves (or coriander)
- 2 garlic cloves
- 1 red onion, sliced
- 1 large tomato
- 3 bird's-eye chillies
- 3 heaped tsp fermented soybean paste (nawhpu paste)
- 1 tsp salt
- 1 lemon or lime
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.
Rinse pennywort leaves and saw leaves thoroughly with water and chop. And place in serving bowl.
Slice onion finely and rinse in bowl of cold water. Slice tomatoes into fine pieces and chop chillies and crush the garlic. Add the drained onion, tomatoes, chillies and garlic to the herbs. Then add the soybean paste and salt.
Mix together with your hands. Squeeze enough lemon or lime juice to taste and mix thoroughly.