Rempah (Malay Curry)
Yield
1 recipePrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
sweet potatoes, or yams
|
|
| 12 | ounces |
yam
peeled, cubed |
* |
| 1 | large |
onions
peeled, diced |
|
| 6 | each |
garlic cloves
|
|
| 6 | tablespoons |
vegetable oil
|
|
| 3 ½ | ounces |
coconut
|
|
| 2 | tablespoons |
tamarind
of your choosing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
sweet potatoes, or yams
|
|
| 346.8 | ml/g |
yam
peeled, cubed |
* |
| 1 | large |
onions
peeled, diced |
|
| 6 | each |
garlic cloves
|
|
| 9E+1 | ml |
vegetable oil
|
|
| 101.2 | ml/g |
coconut
|
|
| 3E+1 | ml |
tamarind
of your choosing |
*
|
Directions
Add enough water to the spices to make a stiffish paste, then leave to stand for a few minutes.
Make a purée of the onion, garlic, chillies, red pepper and ginger.
Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking.
Then add the purée and fry for 15 minutes.
