Photography recipe
Fotografía Chef Signature Chef

Directions
Using an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chillies, candlenuts, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.

In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté spice paste until fragrant. Add stock and bring to a boil. Add coconut milk, and salt....

+

Directions
Using an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chillies, candlenuts, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.

In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté spice paste until fragrant. Add stock and bring to a boil. Add coconut milk, and salt. Bring to a quick boil, stirring continuously. Turn off heat once broth comes to a boil. Lastly add mussel lid cover until mussel pop open. 

-

Ingredients 4 persons
  • Fresh turmeric skinned 30 gram
  • Fresh Galangal Skinned 60 gram
  • Shallot peel and slice 300 gram
  • Dried Chili soak in hot water until soft and seedless 40 gram
  • Candle Nut 70 gram
  • Shrimps paste 20 gram
  • Coconut milk 2 ½ Cup
  • Veggies oil ½ Cup
  • Prawn or chicken stock 500 ml
  • Boston Bay Mussel or any other type of mussel 800 gram
  • Kefir lime leaf for garnish 800 gram
  • Salt and pepper to taste.
Recipes. The Cook & Chef Institute