Prepping for fried rice.
Basic are carrots french beans red bell pepper. Garlic and thai pepper paste from my 40 year old pestle. I am using limau perut leaves to give it that unique Malaysian taste. I use tamari sauce which contains no wheat and I believe it is the real thing. Kikoman and the other so-called “soy sauce” are wheat and caramel color with soy as an after thought. Also sauce from Thailand and Indonesia for character and subtle flavors. Soybean kernels are added for protein. Just a teaspoon of salt to the dish. For garnish chopped thai peppers in key lime and soy with a slice of cucumber.
Will put a a picture after I have done cookin’
Waiting for my female ji before cooking so we can have a hot dinner.
About Limau Purut:
Limau purut, the Malay name for Kaffir Lime, or its scientific name Citrus hystrix of the Rutaceae family, is well known for its medicinal properties, not only by the Malays in the old days but also by modern scientific researchers.
Preparation Vegetables
Readying the sauce. Garlic and thai peppers.
The sauces
Frying Tofu
Limau Purut
Marinating peppers. Soybean kernel on the right will be cooked.
The process
Getting there
You have reached your destination
Limau Perut leaves
