Spicy Fragrant Coconut Veal Dice 香辣椰絲肉丁 "Malaysian Monday 5"

This is a little invention of mine using ingredients I found in my fridge, garden and pantry. I can proudly call it a Malaysian dish as it is done using Chinese cooking techniques and ingredients used in the cuisines of all three major ethnic groups in Malaysia namely, Chinese (wanton wrappers, soy and oyster sauce), Malay (kerisik) and Indian (curry powder and curry leaves). More importantly, this texture haven also tastes absolutely delicious! (sorry for blowing my own trumpet here) Perhaps our PM back home should be serving this at all the "One Malaysia" gatherings :) Do give this a try and tell me what you think. 

P.S This is a scheduled post. I will answer all queries and comments ASAP.

serves 3 to 4 as part of a Malaysian meal
you'll need;
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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