Tuesday, August 10, 2010

Lauk Jawa

Yes.. this weekend we are fairly crazy with Peranakan cuisine. After all my husband and my in laws are Peranakan and we can't run away with chillies and spices in our cooking.

This is another simple dish cooked by my mother-in-law. In fact we cooked Lauk Jawa a day before the Assam Babi Masak Peria. Hence we have balance of spices and ingredients that could be rolled over for the latter. The spices used are quite similar for both dishes except that we didnt use lemongrass, tamarind juice and fermented soya beans for Lauk Jawa. These 3 ingredients to me were quite extinct in the sense that its simple combination is able to bring a dish to a total extreme of fragrant sourish and salty flavours that savour in your mouth. These flavours are total opposite of how Lauk Jawa can satisfy you. The later is creamily spicy.

Give it a try if you are keen!

(Some of the ingredients... forgot to take out the milk!! The chillies on the left have been combined with grinned shallots and candle nuts while the one on the left is sambal belacan.)


Long beans cut diagonally
3 Big onions (cut coarsely)
3 fresh red chillies (sliced)
3 fresh green chillies (sliced)
90ml coconut milk/ fresh milk

5 dried red chillies
2 fresh red chillies
a thumb size shrimp paste (belacan)
2 candle nuts


1. Blend the spices and fry them in low heat until oil seeps out.

2. Add the vegetables and continue to fry.

3. Add milk and a little water if too thick and continue to simmer until the vegetables turn soft. If you prefer crunchy vegetables reduce the cooking time.

4. Add salt and sugar to taste.

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