Hunlay Curry
Print RecipeIngredients
- Pork Belly or deboned pork knuckle 3 kg.
- Garlic Bulbs (peeled) 100 g.
- Shredded Ginger 100 g.
- Sugar Cane Cubes 100 g.
- Tamarind Juice to taste
- Seasonal Fruit (apple or any kinds of sweet and sour fruit) to taste
- Hunglay Spice Powder 3 sachets
- Black Soy Sauce to taste
- Dried chilis 7
- Thinly Sliced Galangal 20 g.
- Thinly Sliced Lemongrass 1 1/2 tb.sp.
- Red onions
- Garlics
- Shrimp Paste 2 tb.sp.
Instructions
1
Making hunlay chilli paste by put garlic, dried chili, galangal, lemongrass, red onion and shrimp paste pound it into a nice paste
2
Wash pork belly or deboned pork knuckle, let it dry.
3
Stir fried the meat in large wok over low heat, until it looks a bit dry.
4
Add chilli paste and hunglay powder.
5
Stir until all ingredients are well mixed.
6
Splash black soy sauce.
7
Add garlic bulbs followed by fruit and ginger
8
Keep cooking on low heat until the meat is soft, seasoned with sugar cane and tamarind juice.
Notes
Seasonal fruit can be apple, tangerine or santol.
No Comments