Â½ kilo green elongated chilies (julienned)
200 grams shrimp paste (unsalted)
4 cloves garlic (minced)
1 whole onion (chopped)
Â¼ kilo pork (cut into tiny pieces)
Â¼ kilo tomatoes (chopped)
4 tbs. vegetable oil
1 cup coconut milk, extracted from 3 coconut fruit
If using an instant coco powder which is available in many Asian stores, 1 medium sachet dissolved in 1 cup of water is enough
In a pan or a wok, sautÃ© garlic, onion, and tomatoes in oil. When onion is slightly cooked, add pork. Fry the mixture for 2 minutes until pork turned a little brown, and then add Â½ cup of water. Boil until water is almost gone and pork is completely cooked. Then add shrimp paste. After three minutes, add in chilies. Without overcooking the chili, or in a minute, pour in the coconut milk. Simmer until mixture is dry.
Season with salt and pepper and serve hot or cold with rice. This dish is best eaten with fried fish or fried meat.