|Banana Flower Kerabu|
*10 birds eye chillis, thinly sliced (more of you like it
*1 cup instant coconut cream (I used from a carton; it
claims to be cholesterol free!)
Put the coconut cream, mackerel, shallots and 'asam keping' into a pot and simmer for a while. Once the mixture boils, season to taste and put in the banana flower and chilis. Right before serving, stir in the finely ground dry roasted rice and the Vietnamese mint; goes well with hot plain rice and fried fish!