Gulai Singkong Terung Belanda
5 cups coconut milk (slightly concentrated i.e the 1st squeeze)20 pcs. Thai green chilli/bird chilli (pounded)4-5 pcs. tumeric (pounded)2 pcs. lemon grass (bruised)2 pcs. tumeric leaf (cut thinly)1 cup tiny eggplant slightly crushed5 tbsp dried anchovies (soaked in warm water for 5 minutes and pounded lightly)salt to taste
- Pour coconut milk into a pot. Add in the chilli,anchovies,tumeric,tumeric leaf and lemon grass.
- Keep ladling and stirring the coconut milk until it boils.
- Add in the eggplant and the tapioca shoots. Add in also salt to taste. Boil a further few minutes and remove from stove. Ready to serve.