Ingredients:
Coconut cream: 1 ½ cups
Blue crab meat: 200 grams
Minced shrimp: 3 tablespoons
Minced pork: 3 tablespoons
Shallots (for pounding): 2 bulbs
Sliced shallots: ¼ cup
Yellow, red, and green chili peppers: 3-5 pieces
Palm sugar: 3 tablespoons
Concentrated tamarind juice: 3 tablespoons
Salt: 1 tablespoon
Fresh vegetables: As preferred
Instructions:
Pour the coconut cream into a pot and heat it over medium heat. Simmer until the oil starts to separate from the coconut cream.
Pound the shallots (2 bulbs) into a fine paste. Add the pounded shallots to the coconut cream, along with the minced shrimp, pork, and chili peppers.
Season with palm sugar, concentrated tamarind juice, and salt. Stir and taste, adjusting seasoning as needed. Simmer until the mixture thickens.
Serve in a bowl, accompanied by fresh vegetables.
Dish Description:
This dish, called Lon, has a creamy consistency with a balance of sweet, salty, and tangy flavors, and a fragrant aroma from the coconut cream.
Tips & Techniques:
Use fresh crab meat for a naturally sweet flavor. If the crab meat is not pre-steamed, add it only when the coconut cream is boiling to avoid any fishy odor. Serve with fresh vegetables such as cucumber, white turmeric, long beans, Thai eggplant, coriander, young olive leaves, or young mango leaves.