Recipe Ingredient
- 350g balitong (siput sedut or whelks)
- 150g sweet potatoes, cut into chunks then boiled in water until just cooked
- 2 to 3 tbsp oil
- (A):
- 1 stalk lemon grass, lightly smashed
- 1cm slice lengkuas or galangal, lightly smashed
- 25g shallots, finely chopped
- 3 pips garlic, finely chopped
- 1 tsp ground fresh ginger
- (B):
- 1 tbsp chilli paste
- 2 tbsp curry powder
- 1/2 tsp belacan powder
- 1 cup general santan
- Seasoning:
- 1/2 tsp sugar
- 1/2 tsp ikan bilis stock granules
Instructions
- Soak balitong in water for an hour. Chip off the tail end (at the second last ring, to make it easier for sucking out the flesh). Wash thoroughly to clean.
- Heat wok with oil and saute ingredients (A) until fragrant. Add in (B) and stir-fry well.
- Add sweet potatoes, balitong and santan. Cook for five to seven minutes or until gravy is thick. Add seasoning. Dish out and serve.
