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| Large green chillies - these were surprisingly hot for their size |
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| Japanese mackerel fillets - steam, remove skin and bones, flake. Add ground black peppercorns, thinly minced shallots and ginger, grated coconut, sugar, salt, lime juice. |
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| Stuff the mixture into the chillies, drizzle coconut cream on top, steam for 30 minutes. |
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tadaaa!! Solok chilli!! (recipe from Homestyle Malay Cooking, Periplus Mini Cookbooks) |
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