娘惹咖喱咸鱼骨 Nyonya Salted Fish Bone Curry

食材：

A）干辣椒 （绞烂）

B）小红葱头，蒜头，香茅，黄姜 （绞烂）

C）马来西亚虾膏

D1）长豆切断

D2）茄子切大块状

D3）咸鱼骨

E）高丽菜手掰，咖喱叶大约5-6叶，大虾

F）椰奶

G）盐巴和糖

方法：

1）在锅里加油，待热，加（B）炒香。

2）加A，炒香至辣椒颜色加深但不至于焦了。

3）加C，弄散它，再炒香，后加水。

4）水滚后，加D。水再次滚后，加E。水再三滚后，加F和G，不停来回轻轻搅动一下三十秒。

5）待滚，上桌!

Ingredients: 

A) Dried chili (blended) 

B) Shallots, garlic, lemon grass, yellow ginger (blended) 

C) Belachan (shrimp paste) 

D) Long bean, eggplant, salted fish 

E) Cabbage, curry leaves and shrimps 

F) Coconut milk (Santan) 

G) Others: salt & sugar 

To cook: 

1) Add a small portion of cooking oil on wok, when it's hot, add (B) to stir fry it, until you felt your mouth watering.

2) Add (A), until the red colour became a little bit maroon yet not over-fried, add (C) and press it til it scattered, add water. 

3) When the soup boiled, add (D)... 

4) Soup boiled again, add (E)... til boiled.

5) Add (F)& (G), stir for 30 seconds, once boiled! It's ready to serve on table!