Ingredients (paste)
Soaked chili 1 handful.
Salt 1 tsp.
Lemongrass 1-2 stalks.
Galangal 2 tsps.
Garlic 15 cloves.
Shrimp paste 1/2 tbsp.
Shallot 3-4 shallots.
Ingredients (Hanglay curry)
Pork belly 400 g.
Masala powder 1 tbsp.
Palm sugar 1 1/2 tbsps.
Tamarind paste 1 cup.
Black soy sauce 1 tsp.
Roasted peanut
Garlic 15 cloves.
Shallot 15 shallots.
Pickled garlic 2 cloves.
Ginger 1 handful.
Coriander (garnish)
Instructions
Make the paste by add all the ingredients into the mortar and mash it well.
Heat up the wok, add a little bit of oil, then put the pork belly and fry it for about 10 minutes.
Add all the paste.
Add 1.5 liters of water.
Then add all seasonings ; sugar, tamarind paste, soy sauce and salt then leave it over low heat for 20 minutes.
After 20 minutes, add peanuts, fresh garlic, shallot, pickled garlic and ginger. Then leave it for another 1 hour to thicken then curry up.
Serve!
