prep time10 minutes
cook time5 minutes
serves2-3 pax
Ingredients
| 100 g | San Remo Cous Cous |
|---|---|
| 200 ml | Chicken stock, boiling hot |
| 2 nos | Four angled bean, finely sliced |
| 1 pcs | Long bean, finely sliced |
| 1 stalk | Lemongrass stalk, finely sliced |
| 1/2 pcs | Ginger torch flower, finely sliced |
| 2 pcs | Kesom leaves, finely sliced |
| 6 pcs | Mint leaves, finely sliced |
| 1 pcs | Kaffir lime leaf, finely sliced |
| 2 tbsp | Dried shrimp |
| 2 tbsp | Dried salted fish |
| 1/4 cup | Fresh shredded coconut |
| 1/4 tsp | White pepper |
Method
- Toast dried shrimp and dried salted fish in a dry pan over low heat. Once golden brown and fragrant, use a pestle and mortar to pound shrimp and salted fish into fine shreds. Set aside.
- Using the same pan, toast fresh shredded coconut until golden brown and fragrant. Use a pestle and mortar to pound toasted coconut lightly and set aside.
- Place San Remo Cous Cous in a large bowl and pour over boiling hot chicken stock. Cover the bowl and leave for 5 minutes until the cous cous has swelled up and absorbed all of the stock.
- Fluff cous cous with a fork to separate the grains. Then, add in toasted dried shrimp, salted fish, shredded coconut and finely sliced vegetables and herbs. Mix to combine.
- Season with white pepper and serve immediately.
