Outer skin from 1 kg of pipengaille (luffa acutangula),
1 medium onion finely chopped,
1 tablespoon finely crushed ginger,
2 tablespoons finely crushed garlic,
green
chillies to taste,
1 green kaffir
lime,
1 branch of
caripoulet leaves or 2 kaffir lime leaves,
2 (or 3) tablespoons vegetable oil,
salt to taste,
water to boil
pipengaille skin,
optional dried
prawns
(50 grams).
Please note that all spoonful measures are flush spoonfuls.
Method:
If you want to include the dried prawns
in the chatini, soak the prawns overnight in water at
room temperature. Cover with an inverted saucer to fully
soak the dried prawns.
Carefully
cut your pipengaille into 6 inch (150 mm) lengths. Using
a very sharp knife, slice off the pipengaille skin.
Remove only the green pipengaille peels.
Boil the pipengaille
peels in plenty of water, with 1 tablespoon of crushed
garlic and the caripoulet or kaffir lime leaves. Allow
to simmer until the pipengaille peels have softened and
suitable for blending.
Drain the
pipengaille peels and put aside on kitchen paper on an
oven grill to allow any water to drain.
If using dried prawns,
drain the soaked prawns and press the prawns in your
hand gently to remove all excess water. Put 1 tablespoon
of vegetable oil in a small saucepan and over medium
high heat, gently fry the soaked prawns to a light
golden colour. Make sure not to overcook or burn the
soaked prawns. Remove from saucepan, drain and put
aside.
In batches, place the boiled
pipengaille peels, finely chopped onions, remaining
garlic, crushed ginger, fried boiled prawns if
desired, quartered kaffir lime and green chillies
in a blender. Blend well to a fine and uniform paste.
Put aside.
In a
saucepan large enough to contain the blended
ingredients, heat over medium to high heat 2 tablespoons
of vegetable oil. When hot, pour in the blended
ingredients, gently stir fry the mixture until cooked
and all loose moisture (free water) allowed to
evaporate. Be careful not to overcook or burn the
ingredients. Add salt to taste and mix well. Stir and
taste at regular intervals.
Enjoy as an side dish with your
meals or some people eat this with boiled rice.
Copyright
Notice: Please be advised that permission is granted to viewers of these recipe
pages to print recipes only for their own personal use. Permission is not given
for webmasters of other web sites to copy any of the recipes for redisplay on
their web sites. Webmasters are however free to provide links to this recipe
page, if they so desire. Permission may be given for the use of sample recipes
for promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe. Information
contained in this homepage is given as supplied and in good faith. No
responsibility is taken for any losses or misgivings which may arise from the
use of any supplied information. Results are very dependent upon cooking skills
and as such, we cannot guarantee perfect results from the use of our recipes for
everyone. We welcome emails bringing to our attention any inaccuracies or
suggestions for improvement.
