Snakehead fish, cut into cubes
Red chili curry paste
Coconut cream
Chicken egg
RosDee® Chicken Flavor
Palm sugar
Sweet basil
Kaffir lime leaves, sliced and red goat peppers, striped for garnishing.
Banana leaf cups
Coconut cream
Rice flour
Salt
1. Add fish into a mixing bowl, followed by chili curry paste. Gradually add coconut cream and stir them well in circles with a ladle until they are thoroughly mixed.
2. Add chicken eggs and season with RosDee® Chicken Flavor and palm sugar. Continually stir them for 15 minutes until they become thick.
3. Place sweet basil onto banana leaf cup and add the mixed ingredients to ¾ portion of the cup. Arrange the cups in a steamer. Steam them on boiling water for 15 minutes or until they are cooked.
4. Prepare coconut topping and add on the cooked banana leaf cups. Then steam them for 2-3 minutes. Garnish with red goat chili pepper and kaffir lime leaves before serving.
See more umami menu and can easily do by yourself.
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