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Bahan-bahan
Base Paste
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Shallots (blend into paste) 150.0 g
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Garlic (blend into paste) 25.0 g
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Lemongrass (blend into paste) 25.0 g
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Galangal (blend into paste) 25.0 g
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Turmeric (blend into paste) 10.0 g
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Red chili (blend into paste) 100.0 g
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Young ginger (blend into paste) 25.0 g
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Dried shrimp (soaked & blend into paste) 100.0 g
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Candlenut (blend into paste) 50.0 g
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Minyak Sayuran 250.0 ml
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Belacan shrimp paste (toasted) 5.0 g
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Serbuk Kari Inggeris 5.0 g
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Daun Kesum 30.0 g
Spicy Tomato Chili Sauce
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Sos Tomato 200.0 g
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Sos cili 200.0 g
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Assam solution (prepared) 100.0 g
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Gula Halus 50.0 g
Protein & Sides
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Lobster (cleaned) 1000.0 g
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Keju Mozarella 300.0 g
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Mesclun Salad (per portion) 1.0 pc
Penyediaan
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Base Paste
- Saute all ingredients until the paste is cooked.
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Spicy Tomato Chili Sauce
- In a pot, combine all ingredients. Stir and bring it to simmer.
- Add in the prepared 'Spicy Tomato Chili Paste'; bring sauce mixture to a simmer.
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Protein & Sides
- Season lobster with salt and grill until half cooked.
- Then coat lobster with prepared 'Spicy Tomato Chili Sauce' and Mozzarella cheese. Bake at 180c for 10-15 minutes.
- Garnish with fresh coriander.
- Serve with mesclun salad on the side.
