I have always felt that without Solok Lada as one of the accompaniment for Nasi kerabu, the meal is incomplete. I've often found whenever I have bought Nasi Kerabu, the seller would not make Solok Lada because not many people like to eat it, and if they do, they don't make much and it sells out very quickly. This time when I made Nasi kerabu , I made sure I included Solok Lada and I was surprised at just how easy it was to prepare.
Adapted from: FZMenu
10 – 12 large green / red chilies
180 gm Spanish mackerel / ikan tenggiri, meat only, cut into large cubes (I used Indian Mackerel / kembung)
150 gm grated fresh coconut
6 shallots, peeled
1 tsp sugar
1 tsp salt
190 ml coconut milk, squeezed from 3/4 grated coconut with sufficient water added + a pinch of salt
1. Slit chilies lengthways with a sharp knife for stuffing. Carefully remove seeds and membranes. Soak in water for 15 minutes.
2. Into a blender (processor), put fish cubes, grated coconut and shallots. Blend until fine, and then stir in sugar and salt. Mix well.
3. Stuff each chili with 1 tbsp of fish mixture. Into a pot, put stuffed chilies, slit side up. Then, carefully pour in coconut milk mixed with a pinch of salt.
4. Cover pot and simmer gently for 15 minutes or until cooked and almost dry. 5. Serve with either rice or Nasi kerabu.
I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets.