The Delightful Spice of Solok Lada: Malaysian Stuffed Green Chilies
Solok lada, or stuffed green chilies, is a delicious and fiery side dish in Malaysian cuisine. The vibrant green chilies are filled with a fragrant fish and coconut stuffing, creating a delightful contrast of textures and flavours. Here's a recipe to make this dish at home:
Ingredients:
For the Chilies:
10 large green chilies (finger chilies or Thai chilies work well)
1 cup (250ml) coconut milk
- For the Stuffing:
- 250g skinless, white fish fillet (basa, cod, or mackerel)
- 100g freshly grated coconut
- 3 shallots, peeled and finely chopped
- 1 teaspoon fenugreek seeds
- 3 tablespoons palm sugar (or brown sugar)
- 1 teaspoon lime juice
- 1 teaspoon salt
Instructions:
- Prepare the Stuffing:
- Poach the fish fillet in a pan with just enough water to cover it. Cook for 10 minutes, then drain and set aside to cool.
- Using a mortar and pestle (or food processor), pound the cooked fish until flaked.
- In a mixing bowl, combine the flaked fish, grated coconut, shallots, fenugreek seeds, palm sugar, lime juice, and salt. Mix well and set aside.
- Prepare the Chilies:
- Rinse the green chilies thoroughly and pat them dry.
- Using a sharp knife, carefully slit each chilli lengthwise from stem to tip, but don't cut all the way through.
- Gently remove the seeds and white membranes from the chilies. Wear gloves if you have them to avoid burning your hands from the chilies.
- Stuff the Chilies:
- Spoon the prepared stuffing mixture into each chilli, filling them without overpacking.
- Cooking:
- There are two ways to cook solok lada: steaming or simmering.
- Steaming: Arrange the stuffed chilies in a steamer basket and steam for 15-20 minutes, or until the chilies are tender and the filling is cooked through.
- Simmering: In a pot, bring the coconut milk to a simmer. Gently add the stuffed chilies and simmer for 15-20 minutes, or until cooked through. Baste the chilies occasionally with the coconut milk while simmering.
- Serve:
- Once cooked, remove the solok lada from the heat and arrange them on a plate. You can spoon some of the remaining coconut milk over them for extra flavour.
- Serve solok lada hot or at room temperature as a side dish with steamed rice, curries, or grilled meats.
Tips:
- To adjust the spice level, use a combination of regular and bird's eye chilies for the stuffing. You can also remove some or all of the chilli seeds if you prefer a milder dish.
- If you don't have a mortar and pestle, you can use a food processor to grind the fish and shallots. However, using a mortar and pestle will give the stuffing a more traditional texture.
- For a richer flavour, you can fry the shallots in a little oil until fragrant before adding them to the stuffing mixture.
- Leftover solok lada can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or pan.
Nutritional Information:
This recipe is a good source of protein and healthy fats from the fish and coconut. It is also a low-carb and gluten-free dish. However, the amount of calories and sodium will depend on the type of fish used and the amount of salt added.
Enjoy this delicious and fiery taste of Malaysia!
