JNA Institute of Culinary Arts

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2 teaspoons fresh ginger, peeled and chopped

2 teaspoons galangal, peeled and chopped

2 teaspoons garlic, chopped

3 shallots, chopped

¼ small onion, chopped

2 red chilies, seeded and chopped

2 teaspoons turmeric

24 ounces pork loin cut into 12 2-ounce medallions

1 stalk of lemon grass, bottom 6 inches only, smashed

1 bay leaf, crushed

24 ounces evaporated skim milk

3 tablespoons unsweetened ground coconut

½ teaspoon grated lemon zest

Salt, to taste


  1. Using a small food processor combine the first 7 ingredients into a paste. 
  2. In pan sauté the medallions in hot oil for 25-30 seconds on both sides.
  3. In a deep saucepan combine the paste, lemon grass, bay leaf, skim milk, and coconut.  Bring the sauce to a simmer for 10 minutes.
  4. Add the medallions and continue to simmer for another 10 minutes.  Cover.  Add water if liquid becomes too thick.  It should have the consistency of a thin cream soup.
  5. Add the lemon zest and cook 5 minutes more.
  6. Discard the lemon grass and bay leaf.  Season with salt.

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