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