Coconut Pandan Chia Seed Pudding

1/2 cup chia seeds
1.5 cups hot water
14 ounce full fat coconut milk canned
1/2 teaspoon Pandan extract
1/3 cup sweetener or sugar

Mix the hot water in with the chia seeds. Using hot water causes the chia seeds to absorb the water and swell much faster than tap water–which means your pudding will be done sooner and you can eat sooner!

I mean, that’s really the only thing you need to know. Other than that, mix everything together, and let it chill.

The chia will make it gel and set into a pudding, and coconut milk will make it creamy, and the pandan will make it delicious.

Balinese Chicken Curry

2 tbsp olive oil
2 lbs chicken thighs (boneless, skinless)
3 medium roma tomatoes (chopped)
1 cup chicken stock
1 14-oz can unsweetened coconut milk
1 tbsp lime juice

Spice Paste
1 cup white onion (chopped)
2 cloves garlic (chopped)
1 oz peanuts (toasted)
3 small red chilies (chopped)
1 tbsp ginger (grated)
1 tbsp water
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground fennel seed
1/2 tsp black pepper

For the spice paste, place all the ingredients into a food processor or blender and blend until you get a smooth paste.

Cube the chicken thighs into 2 inch pieces.

In a large pan or wok on high heat, cook the spice paste in the olive oil for 3-4 minutes, stirring continuously. Add the cubed chicken and continue to cook for another 2 minutes.

Then, add the chopped tomatoes and chicken stock and stir.
Once at a simmer, reduce the heat to low and cook for 30 minutes.
Add the coconut milk and cook an additional 20 minutes, stirring occasionally.

Add the lime juice, salt and pepper (to taste).

Serve and enjoy!

Pressure Cooker Lemongrass Pumpkin Congee (Tinutuan)

1/2 cup (120 grams) long grain or short grain rice
8 cups water
1 stalk lemongrass (or 2 stalks if you like a very strong lemongrass flavor)
3 cups diced kabocha squash (the yield from half a kabocha squash)
1 cup sweet corn kernels
4 cups spinach
(Optional) 1 bunch of Thai basil leaves for garnish
Sambal and/or fried shallot for serving

Add rice and water to cover in a large bowl. Use your hand to gently swirl a few times to rinse, discard the water. Repeat 1 to 2 times. Drain rice and transfer into an Instant Pot. Add 8 cups water.

Cut the lemongrass into 2-inch (5-cm) stalks and pound them with the back of your knife, to bruise the stalks so they release more aroma. Add the lemongrass into the Instant Pot. Set the pressure to high and timer for 15 minutes. Once the timer is up, use quick release to reduce the pressure.
Add the diced pumpkin. Cover and cook on high pressure, for another 6 minutes. Use natural release to reduce pressure.

Add the sweet corn kernels and turn on the saute function until bringing to a boil. Cook with the lid two-thirds of the way covered for 3 to 5 minutes, until the corn is cooked through.
Add the spinach and continue cooking for a minute. Turn off the Instant pot.

Transfer the porridge into serving bowls. Serve hot with sambal and / or fried shallot.

Pressure Cooker Pandan Custard

1 cup unsweetened coconut milk
3 eggs
1/3 cup sweetener of choice
3-4 drops pandan extract
Green food coloring (optional)

Blend together the eggs, milk, sweetener and the pandan extract, and pour it into a 6-inch heatproof bowl. Cover with foil.

Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet.

Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.

Cool in refrigerator until the custard is set.

Ideas for Egg Lunches: Gado Gado Sauce

Peanut Sauce:
1 1/2 cups roasted unsalted peanuts
1 1/2 tsp. Indonesian shrimp paste
1/4 cup grated palm or dark brown sugar
2 cloves garlic, peeled
1 Holland chile, chopped
3/4 cup unsweetened coconut milk
1 tbsp. palm or rice vinegar
Kosher salt, to taste
Peanut oil, for frying

Heat a 12? nonstick skillet over medium heat. Cook peanuts until golden, 8–10 minutes; let cool. Transfer to a food processor; pulse until ground.

Return skillet to medium-high heat. In a piece of aluminum foil, wrap shrimp paste into a flat package; cook, flipping once, until toasted and fragrant, 2–4 minutes. Let cool, unwrap, and transfer to food processor.

Add sugar, garlic, and chile; purée into a paste. Transfer paste to skillet and add coconut milk; cook over medium heat, stirring constantly, until mixture begins to separate, 5–7 minutes.
Stir in vinegar, salt, and 1/2 cup water; simmer until sauce is thickened, 2–3 minutes.

Coconut Rice

2 cups jasmine rice
1 13.5 oz. can coconut milk
2 teaspoons sugar
1 teaspoon salt
1/4 cup toasted coconut flakes

Soak the rice in water for 15 minutes. Drain. Add the drained rice to a medium pot. In a 2-4 cup capacity wet measuring cup, pour in the can of coconut milk, and then add water until you hit just under 2 cups of liquid total. Add to the pot, along with the sugar and salt.

Put the pan on the stove and bring to a boil. Once boiling, immediately gift the pot a stir, cover, and reduce the heat to low. Cook until all the liquid has been absorbed, about 25 minutes. Remove from heat, fluff the rice with a fork, and keep covered until ready to serve.

Just before serving, stir in the toasted coconut flakes.

Dry Fried Green Beans with Sambal Oelek

2 T neutral oil
1 lb green beans, whole, or Chinese long beans, cut into 4″ lengths
1 T chopped garlic
1 T chopped fresh ginger
1/4 C chopped scallions
1/2 t sambal oelek or Sambal
1 T soy sauce
1/2 t sugar
+ kosher salt

Heat 1 tablespoon of the oil in a wok over medium heat. After a minute (or as soon as the oil is getting to the oh shit this oil means business level of heat), add the green beans and stir-fry until they start to shrivel and turn brown, 8 minutes. Transfer to a plate.

Turn the heat up to high and add the remaining 1 tablespoon oil. Add the garlic, ginger, and scallions. Stir-fry for a few seconds until fragrant, then add the sambal. Add the green beans, soy sauce, and sugar. Toss until the beans are coated in sauce and heated through. Season to taste with salt and serve immediately.

Edamame with Miso Sambal

1 pound frozen edamame in their pods
2 tablespoons vegetable oil
4 garlic cloves, minced
4 tablespoons chili sauce, such as sambal
2 tablespoons red or white miso paste

Prepare the edamame according to the package instructions, or until just steamed through. Transfer the cooked edamame to a serving bowl.
In a small skillet, heat the vegetable oil over high heat. Add the garlic and chili sauce to the hot oil, and cook until combined and fragrant, 30 seconds. Add the miso and mix together for another minute.

Remove the skillet from the heat and pour the spicy miso mixture over the edamame. Toss to coat, and serve immediately.

Balinese Pork Satay (Sate Babi)

For the Spice Paste:
1 (1-inch) knob fresh turmeric, peeled (about 10g), or 1 teaspoon (4g) ground turmeric
2 stalks lemongrass, bottom 4 inches only, outer layers and root removed, thinly sliced (about 80g)
8 medium cloves garlic, sliced (about 60g)
2 small shallots, sliced (about 75g)
3 whole dried pasilla or guajillo chilies, stems and seeds removed, roughly chopped (about 40g)
2 tablespoons (about 30g) palm sugar or brown sugar
2 teaspoons (about 6g) whole coriander seed
1 tablespoon (about 9g) whole white peppercorns
Kosher salt
2 pounds (1kg) boneless pork shoulder, cut into 3/4-inch cubes

For the Glaze:
1 cup kecap manis (8 ounces; 240ml) (see note above)
1/4 cup sugar (about 2 ounces; 50g), plus more if needed
1 (2-inch) knob ginger, roughly chopped
4 medium cloves garlic, roughly chopped

For the Dipping Sauce:
10 ounces roasted peanuts (285g; about 1 1/2 cups)
1/4 cup (60ml) vegetable or canola oil, divided
1 ounce (30g) tamarind pulp, soaked and strained (see note above), or 2 teaspoons (10ml) tamarind concentrate
1 tablespoon (15ml) kecap manis or fish sauce
Water, as necessary
Sugar, to taste

For the Spice Paste: Combine turmeric, lemongrass, garlic, shallots, chilies, sugar, coriander, white peppercorns, and 2 teaspoons (8g) kosher salt in a mortar and pestle, working in batches if necessary. Pound into a fine paste. (For an easier method, pound in the mortar and pestle until a rough paste is formed, then transfer to a food processor to reduce to a fine paste. I do not recommend using the food processor alone if you want maximum flavor.) Divide mixture into thirds.

Combine pork and 1/3 of spice paste in a large bowl and toss with your hands until all of pork is thoroughly coated in the mixture. Cover and refrigerate for at least 45 minutes or up to overnight. Thread pork onto skewers. To do this efficiently, cut an onion or potato in half and place it on your cutting board. Place a piece of pork on top of it and push through it with the skewer. Repeat until each skewer has about 6 inches of pork threaded onto it. Pork should be pushed together quite tightly. Discard onion half (or grill it) after use. Keep pork skewers refrigerated until ready to cook.

For the Glaze: Meanwhile, combine kecap manis, sugar, ginger, and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until glaze is thick enough to coat the back of a spoon. Stir in 1/3 of spice paste and adjust seasoning with more sugar as necessary. Strain mixture through a fine-mesh strainer, using the back of a spoon to extract as much liquid as possible. Discard solids. Leftover glaze can be stored indefinitely in a covered container in the refrigerator.

For the Dipping Sauce: Pound peanuts in the mortar and pestle until reduced to a rough powder. Heat 2 tablespoons (30ml) oil in a medium skillet over medium-high heat until shimmering. Add remaining 1/3 of spice paste and cook, stirring, until fragrant, about 1 minute. Add peanuts, tamarind juice, remaining oil, kecap manis or fish sauce, and 1/2 cup water. Stir to combine. Once liquid comes to a simmer and turns creamy, adjust consistency with more water as necessary to produce a creamy sauce that just barely flows. Season to taste with a little sugar if desired. Leftover sauce can be stored for several weeks in a covered container in the refrigerator.

To Cook: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Working in batches as necessary, place pork directly over hot side of grill. Immediately start fanning coals or flames with a large piece of cardboard or with the hose of a Shop-Vac to prevent flare-ups. Cook, fanning constantly and turning pork occasionally, until pork is cooked through and browned on all sides, about 6 minutes total. Transfer pork to cooler side of grill and brush on all sides with glaze. Return to hot side of grill and cook, turning, just until glaze starts to bubble and get sticky, about 45 seconds. Transfer skewers to a serving platter and repeat until all pork is cooked.

Brush pork with another layer of glaze just before serving and serve with peanut sauce on the side or spooned on top.

Chicken Rendang

1/2 can good-quality coconut milk
2 tbsp. fresh lemongrass, finely chopped (can also be purchased frozen at Asian food stores)
1 onion, peeled and quartered
4 cloves garlic
1 thumb-size piece galangal (or ginger)
1 to 3 red chilies, depending on how hot you like your curry (de-seeded if less heat is desired), or 1/3 to 3/4 tsp. dry chili flakes
3/4 tbsp. tamarind paste
1 tbsp. brown sugar
2 tsp. dark soy sauce
1/4 cup fish sauce
1/2 tsp. turmeric
1 heaping tbsp. ground coriander
1 tbsp. ground cumin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. shrimp paste (available by the jar at Asian food stores), or add 1 tbsp. more fish sauce

For Dish:
1 lb. chicken pieces
2 whole star anise (available at Asian food stores), optional

For Garnish:
Fresh coriander (cilantro) leaves, optional

Place all sauce ingredients in a food processor. Process well to form a thick curry paste. If you don’t have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle and mortar.

Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili or chili sauce. If too sour, add a little more brown sugar.
Place sauce in a wok or pot over medium-high heat. Add chicken pieces plus the whole star anise, if using, and stir well. Continue stirring occasionally as you bring to a boil. Then reduce heat to a simmer. Do not cover, as you want the sauce to reduce and become thicker.

Allow the curry to simmer, stirring occasionally, for up to 1 hour, or until chicken is cooked and tender. The sauce will reduce so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the pan).

Serve directly from the wok with any extra sauce poured over. Garnish with a sprinkling of fresh coriander, if desired. Serve with Thai jasmine-scented rice or easy Thai coconut rice. This dish can also be served with flat bread.

Basic Roti Jala


2 cups flour
1 teaspoon salt
1 teaspoon turmeric
2 eggs
1 cup water
1 cup coconut milk

Place in a water bottle with three holes cut in the top.

Scribble in circles on a hot oiled pan, starting atvtge outside and moving around the pan.

Give it a minute or so. It is done when it stays firm as you lift one side with a spatula.

Slide it out of the pan cooked side down. Fold left and right sides slightly over, then roll.


Roti Jala

300 grams (about 2 1/2 cups) all-purpose flour
1 teaspoon salt
Scant 1/4 teaspoon turmeric
3 ounces coconut milk
2 cups water, divided
3 large eggs
2 tablespoons light vegetable oil
Oil for greasing

Sift flour, salt and turmeric into a medium-sized mixing bowl. Mix coconut milk and about a third of the water. Make a well in the center of dry ingredients. Pour in coconut milk mixture, eggs, another third of the water, and oil. Using a wooden spoon, gradually incorporate flour into the liquid to make a smooth, thick batter free from lumps. Do not over-mix.

Stir in remaining water. Strain batter through a fine sieve to remove any lumps. Cover bowl with plastic wrap. Let rest for 20-30 minutes.

Heat a heavy iron griddle or non-stick pan over medium heat and brush surface lightly with oil.

Stir batter. Dip roti jala mould into it, filling it about half-full. Moving in steady concentric circles, form fine, lacy pancakes.

Once roti jala is lightly colored, remove using a spatula and place, top-side down, on a plate. (There is no need to cook both sides.) Fold into wedges or form into small neat rolls.

Coconut Curry Noodle Soup with Chicken

2 tablespoons oil
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
8 oz. boneless chicken breast or thighs, sliced
4 cups chicken broth
1 cup water
2 tablespoons fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles
1 lime, juiced
Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Perfect Soy-Grilled Steak

1/4 cup soy sauce
1 teaspoon peeled and minced ginger
1/2 teaspoon peeled and minced garlic
1 tablespoon honey, molasses or hoisin sauce
Freshly ground black pepper to taste
Juice of 1/2 lime
1 16- to 24-ounce boneless steak (rib-eye, skirt or strip), or one 24- to 32-ounce bone-in steak (rib-eye or T-bone)

Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.

Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

Shrimp and Potatoes in Sambal (Sambal Goreng Kentang Udang)

2 large russet potatoes, peeled and cut into small cubes
2 tablespoons vegetable or other neutral oil
3 tablespoons coconut oil
2 red bell peppers, seeded, stemmed and roughly chopped
10 to 15 Thai bird’s-eye chiles, stemmed and roughly chopped
Kosher salt, to taste
4 to 6 red chiles (such as red serrano, Fresno or cayenne), stemmed and roughly chopped
10 small shallots, sliced
1 small tomato, chopped (or 1 scant cup cherry tomatoes)
1 tablespoon coconut sugar
4 lemongrass stalks, trimmed, smashed and tied into knots
1 2-inch piece galangal, peeled and lightly smashed to loosen the fibers
10 to 15 fresh makrut (kaffir) lime leaves
1 1/2 to 2 pounds deveined shrimp (tails left intact)

Heat oven to 350 degrees. Spread the potatoes on a sheet pan and toss with 2 tablespoons vegetable or other neutral oil. Roast until potatoes are golden brown and tender, tossing occasionally, about 40 minutes.

Meanwhile, heat 2 tablespoons of the coconut oil in a large sauté pan over medium heat and add the bell peppers and chiles along with a pinch of salt. (The cooking chiles can irritate; you may want to turn on an exhaust fan or open a nearby window.) Cook, stirring occasionally, until softened, 15 to 18 minutes. Transfer peppers and chiles to a food processor and set aside.

Put the remaining 1 tablespoon of coconut oil in the same pan and set over medium heat. Add the shallots and a pinch of salt, and cook, stirring often, until they turn a deep golden brown, about 10 minutes. Add shallots to the food processor along with the tomato; process into a smooth purée. Transfer the sambal purée back to the same pan, adding the sugar, lemongrass, galangal and lime leaves. Cook over low heat, stirring occasionally, until the oil starts to separate and the sambal has thickened and turned a deep red, about 30 minutes.
Stir the shrimp and cooked potatoes into the sambal; cover and cook until the shrimp are just cooked through, about 10 minutes. Serve immediately, or at room temperature with a side of rice. (Before serving, remove the lemongrass, galangal and lime leaves.)

Chicken Rendang

1 1/2 pound boneless and skinless chicken breasts or thighs, cut into cubes
1/3 cup cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, white part only, pounded and cut into strips
1 cup coconut milk
1 cup water
5 kaffir lime leaves, bruised
5 tablespoons toasted grated coconut (kerisik)
1 tablespoon sugar or to taste
Salt to taste

Spice Paste:

6 shallots
1-inch piece galangal
3 stalks lemongrass, white part only
4 cloves garlic
1-inch piece ginger, peeled
10 dried chilies (chili arbol), seeded

All all the ingredients of the Spice Paste in a food processor. Blend well.

Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.

Pandan Chiffon Cake

10 to 12 ounces frozen pandan leaves, thawed
1/3 cup coconut milk
8 ounces cake flour, or 7 ounces all-purpose bleached flour plus 1 ounce cornstarch
1/2 teaspoon salt
2 teaspoons baking powder
10 1/2 ounces sugar
7 large egg yolks
1/2 cup canola or vegetable oil
1 to 2 teaspoons vanilla (optional)
8 large egg whites, at room temperature
1 teaspoon cream of tartar

Position a rack in the middle of the oven and preheat to 350F degrees. Have an ungreased round tube cake pan handy.

Use scissors to cut the pandan leaves into short pieces, no more than 1 inch long. In 2 batches, blend the cut leaves with the coconut milk (use half of the milk at a time) in a food processor until it looks like bits of grass. Pause and push it down as needed. Transfer to a thin cloth, such as a piece of muslin.

Firmly squeeze to render the opaque green liquid into a measuring cup. Discard the solids. When done with both batches, you should have about 14 tablespoons total. Add extra water, if needed to get that quantity. Or, remove some of the liquid if you have too much.

In a large bowl, whisk together the flour, salt, baking powder, and all but 1/4 cup of the sugar. In another bowl, whisk together the pandan-and-coconut liquid, egg yolks, and oil. Whisk the liquid into the dry ingredients until well blended and smooth. Taste the batter, and if you like, add the vanilla. Set aside.

Using an electric mixer on low speed, beat the egg whites for about 15 seconds to break them up and get them a bit frothy. Then sprinkle in the cream of tartar as the machine runs. Increase the speed to medium, then gradually add the sugar.

When the sugar has been added, increase the speed to high and beat the egg whites until stiff peaks start to form. Stop the machine to check.

Take about 1/4 of the egg whites, and swiftly stir with a spatula to blend and lighten the batter a bit. Now scoop the remaining egg whites onto the batter. Use cut-and-fold motions to combine the ingredients. A few thin streaks of white in the batter are okay.

Pour the batter into the pan and shake it a bit to smooth out the top. Slide the pan into the oven and bake for 55 to 60 minutes, until a bamboo skewer inserted comes out clean.

Cool the cake on a rack for 5 minutes. Meanwhile find two bowls or jars that can be used to support the can pan in an upside down position. They have to be at least as tall as the part of the tube pan that extends beyond the rim!

Without much hesitation take the pan and invert it, positioning the rim on the bowls or jars so that the pan is elevated. Let the cake cool for 1 hour, before running an icing spatula around the edges (inner and outer) and unmolding. Slice and serve.

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Red Bean Ice Cream

15-ounce can adzuki beans, drained (1 1/2 cups)
One 13.5-ounce can coconut milk (1 2/3 cups)
8 to 9 tablespoons sugar
2 big pinches of salt
1 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract

Use a blender to puree the beans and coconut milk to a very smooth texture. Aim for a milkshake smoothness. Pass the mixture through a fine mesh strainer. Discard the solids. Briefly set aside.

In a medium saucepan, combine the sugar, salt, and cornstarch. Whisk in the coconut milk and bean mixture.

Cook over medium heat, stirring and scraping the bottom, for 5 to 8 minutes, until thickened. Coat the back of a spoon, run your finger through the mixture and the line should hold well. Remove from the heat and stir in the vanilla.

If you suspect lumps, pass the mixture through the mesh strainer again. Let cool to room temperature, stirring occasionally to avoid a skin from forming at the surface. Cover and refrigerate for 24 to 48 hours to chill well and develop the flavors.

Freeze the mixture in an ice cream machine according to the manufacturer’s directions.

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Sambal Belecan Tumis

18 dried chili (soak in hot water to soften), finely chopped
5 Thai chilis, finely chopped
10 shallots (12 if they are small), finely chopped
8 garlic cloves, finely chopped
1 inch piece of galangal, grated
1 tablespoon belachan, chopped
5 tablespoons vegetable oil
6 tablespoons tamarind pulp (soaked in 1/2 cup water and then strained to remove the seeds)
1 tablespoon grated palm sugar
salt to taste

Using a mortar and pestle, pound and mash the dried chilis, Thai chilis, shallots, garlic, galangal, and belachan to a paste.

In a wok or non-stick skillet, heat the oil over moderate heat until shimmering. Add the paste and cook, stirring frequently, until it’s beginning to caramelize and is very fragrant, roughly 8 minutes or so. (Lower the heat if it starts to caramelize too quickly).

Stir in the strained tamarind pulp and the palm sugar and cook for another 2 minutes or so. Add salt to taste.

Tumis means stir-fry. It’s super versatile, as it can be used not only as a condiment, but as a base for a stir-fry. Throw in some shrimp, chicken, squid, or a vegetable and you’ve got a great dish that’s full of flavor. Spread it over anything grilled as well. Wrapped well, this will keep in the fridge for weeks.