How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4

This has to be my favourite among the many accompaniments that make up a Nasi Kerabu – chillies stuffed with a mix of fish paste and coconut, then simmered in coconut milk.

Solok Lada (Stuffed Chillies)

INGREDIENTS:

300g large red chillies, slit on one side vertically and deseeded

500g basa fillets

1 Tbsp tapioca starch

½ cup desiccated coconut

1 Tbsp chicken powder

½ tsp pepper

To simmer –

2 cups coconut milk/cream

1 Tbsp sugar

½ Tbsp chicken powder

METHOD:

1. Cut basa fillets into 3-inch widths.
2. Transfer into food processor along with tapioca starch, chicken powder and pepper.
3. Pulse into a paste. Add desiccated coconut and mix well.
4. Stuff chillies with fish paste.
5. Transfer coconut milk, sugar and chicken powder into saucepan.
6. Add stuffed chillies and simmer on low heat, covered, until cooked through – about 10 minutes. Add more water or coconut milk as needed.