Palapa sa Gata
The wet version of palapa, loosened with coconut milk instead of bound with toasted coconut flakes. Softer and richer than the dry kind, and it spoons more easily over rice.
- Time
- 35 mins
- Serves
- 8
- Steps
- 7
- Ingredients
- 7
Method
- 01
Finely chop the sakurab, ginger and chillies, or pound them to a coarse paste.
- 02
Heat the oil and fry the ginger for 2 minutes, then add the sakurab and cook until softened.
- 03
Add the chillies and turmeric and fry 2 minutes more, until the colour deepens.
- 04
Pour in the coconut milk and bring it to a bare simmer.
- 05
Keep it below a boil throughout. Hard-boiled coconut milk splits and the relish turns grainy and oily.
- 06
Simmer 15 to 20 minutes, stirring often, until it thickens and the oil just begins to separate.
- 07
Season with salt, cool completely, and store in a sealed jar.
Cooking Tips
- Stir regularly near the end. Once the liquid reduces, the solids catch on the bottom quickly.
- It thickens further as it cools, so stop while it is still a little looser than you want it.
Ingredient Substitutions
- Use the thick cream from the top of an unshaken tin for a richer result.
- White parts of scallions with a little shallot stand in for sakurab.
What to Serve With It
- Spoon over hot rice, or use it as the base flavouring for piaparan.
Storage and Reheating
- Keeps about a week in a sealed jar in the fridge - less than dry palapa, because of the coconut milk.
- Freezes in small portions for 2 months.
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