serves 3 to 4 as part of a Malaysian meal
300 g of veal fillet, diced*
10 wanton wrappers, cut into strips, deep fried and drained
3 tbs of desiccated coconut, dry roasted (kerisk)
5 garlic cloves, chopped
1 long red chili, chopped
3 stems of curry leaves
1/2 tbs of Malaysian curry powder (Burung Nuri brand)**
1 tbs of soy**
2 tbs of corn flour**
1.5 tbs of soy***
1 tbs of oyster sauce***
1 tbs of sugar***
*feel free to use pork or chicken instead
*marinate diced meat with ingredients marked **
for the sauce - mix ingredients marked*** well and set aside
Prepare the ingredients.
Fry wonton wrappers, veal and curry leaves and set aside. Prepare the kerisik.
Saute chopped garlic and chili til lightly brown then add in a stem of the curry leaves, fry for 30 seconds.
Return chicken, curry leaves and kerisk to the wok and mix well.
Pour in the sauce ingredients and stir well before adding the fried wanton wrappers. Turn off heat and mix thoroughly.
Serve immediately with plenty of steamed rice.
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