Ingredients:
- 200 g straw-mushrooms (halved)
- 2 small eggs (beaten)
- 4 curry leaves (chopped)
- 0.5 tsp coriander powder
- a pinch of turmeric powder
- 1 tbsp Thai fish sauce
- 1 small red chili-pepper (sliced)
- 2x2 tbsp of water
to grind into paste (using pester and mortar):
- 2 cloves of garlic
- 1 red onion
- 1 thin slice young ginger (~ 1 tsp if grated)
- 1 tsp tamarind pulp
- a pinch of salt
How to:
- mix all the ingredients except the chili-pepper and water, and divide into 2 ramekins
- add 2 tbsp of water into each of the ramekins and stir well
- top each ramekins with sliced chili-pepper
- cover with aluminium foil
- preheat your oven to 160 degree Celsius, and baked for 10-15 minutes
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