Solok Lada is a flavourful stuffed green chili peppers with fish meat which I enjoy especially to company Nasi Kerabu (Mixed Hebs Blue Rice). If any Malaysians read this, please let me know if I do the right way to make Solok Lada.
Similarity ingredients between Malaysian and Indonesian cooking is very common due to our root’s ancestry. I was enjoying my Solok Lada as I love the combination of green chili peppers, fish and coconut milk.
Solok Lada
Malaysian Stuffed Chili Peppers
Ingredients:
- 7 – 10 Indian hot green chili peppers
- 250 mL (1 cup) coconut milk
- 1 calamansi
- Himalayan pink salt to taste
- sugar to taste (I don’t add this)
Stuffer:
- 1 Indian mackerel, cleaned
- 1 slice asam gelugur (dried wild mangosteen)
- 500 mL (2 cup) water
- 3 tablespoons toasted grated coconut
- 6 small shallots
- 2 cloves garlic
- 1.27 cm (1/2 inch) length ginger
- 1 teaspoon Lampung black pepper
- Himalayan pink salt to taste
- sugar to taste (I don’t add this)
Cooking Instructions:
Preparations:
- With a paring knife, slit the chili peppers to create a long hole for stuffing.
- Use a small spoon (a serrated grapefruit spoon works great) to scoop out the seeds and membranes from each pepper, and discard those pieces. Set a side.
- Bring water to a boil. Add fish, asam gelugur and salt to season. Cook for another 5 minutes
- Take fish meat into pieces (shredded).
Stuffer:
- Grind black pepper, shallots, garlic and gingger until smooth.
- Coarsely grind the shredded fish meat with spices mixture
- Combine fish mixture with toasted shredded coconuts
- Squeeze calamansi over. Add salt and sugar to season.
Cooking Process:
- Stuff the peppers with coconut fish mixture.
- Place stuffed peppers in a wok or pot.
- Pour coconut milk over slowly.
- Bring to a boil for another 10-15 minutes. Alternatively, you can steam them as well.
