serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 lemongrass stalks, cut into 4-cm lengths
- 10 g piece galangal, peeled
- 20 g garlic cloves, peeled
- 15 g ginger, peeled
- 1-2 tbsp vegetable oil
- 2 makrut lime leaves
- 1-2 long green chillies, thinly sliced
- ½ tsp salt
- 1 tsp sugar
- 1 tbsp kombu extract or dashi
- 1 tbsp fish sauce
- 500 g pippies, rinsed
- 2 tbsp calamansi juice or any citrus juice
Instructions
- Pound the lemongrass, galangal, garlic and ginger in a mortar and pestle until fragrant and bruised.
- Heat a claypot or wok over medium heat. Add the oil and cook the lemongrass mixture, lime leaves and green chilli until fragrant. Add 300 ml water and bring to the boil.
- Stir in the salt, sugar, kombu extract and fish sauce. Add the pippies, stir to combine, then cover and cook for 5 minutes or just until the pippies have opened. Turn off the heat, then pour over the calamansi juice and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
