>> Monday, May 19, 2008
Gottseidank, today... I could see how happy he was eating my food. Now, he is sleeping peacefully after taking medicine and I rubbed his back with minyak kayu putih. Love you cinta, get well soon.
I use the recipe of my friend Rima from Dekap[dot]com, but I used my own measurement. If you can't stand hot food, please reduce the amount of red chili.
Recipe source: Udang Saus Padang, Dekap[dot]com.
50 medium shrimps, peeled, tail-on, deveined and cleaned
4 tbsp water
Vegetable oil for sautéing
15 red chilies
6 shallots (small red onion)
4 cloves of garlic
1/2 tsp terasi (shrimp paste)
Granulated sugar as needed
1 tsp salt
1 thumb of ginger
1. Heat oil in a skillet. Sauté blended spices until fragrant and the water evaporated.
2. Add shrimps. Stir fry until red (the color changed).
3. Add water. Cook by stirring occasionally. Adjust the taste by adding salt and sugar when needed. Simmering over small heat until cooked and the gravy thickened. Remove from the heat.
4. Serve hot with steamed rice.