Lemongrass pippies

Ingredients

• 2 lemongrass stalks, cut into 4-cm lengths
• 10 g piece galangal, peeled            
• 20 g garlic cloves, peeled        
• 15 g ginger, peeled             
• 1-2 tbsp vegetable oil
• 2 makrut lime leaves         
• 1-2 long green chillies, thinly sliced      
• ½ tsp salt            
• 1 tsp sugar            
• 1 tbsp kombu extract or dashi     
• 1 tbsp fish sauce
• 500 g pippies, rinsed     
• 2 tbsp calamansi juice or any citrus juice   

Instructions

1. Pound the lemongrass, galangal, garlic and ginger in a mortar and pestle until fragrant and bruised.
2. Heat a claypot or wok over medium heat. Add the oil and cook the lemongrass mixture, lime leaves and green chilli until fragrant. Add 300 ml water and bring to the boil.
3. Stir in the salt, sugar, kombu extract and fish sauce. Add the pippies, stir to combine, then cover and cook for 5 minutes or just until the pippies have opened. Turn off the heat, then pour over the calamansi juice and serve.

Photography by Adam Liaw.

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