This Solok Lada as named in Bahasa Melayu is basically hot peppers stuffed with fish. This recipe may not be the ultimate recipe or even authentic recipe for solok lada. I customized it to my liking.
1 lb salmon
5 Anaheim hot peppers
1 big onion
1 stalk lemon grass
3 pieces kafir lime leaves (daun limau purut)
2 cubes of anchovies paste
1 can chaokoh coconut milk
1/2 teaspoon grated ginger
2 cups water
1/4 teaspoon salt
1/2 teaspoon sugar
Coarsely blend onion and salmon in food processor.
Wash and slit open the Anaheim peppers.
Remove the seeds.
Stuff salmon into the peppers.
In a big pot, heat coconut milk and water.
Cut the lemon grass into tiny pieces and add them into the coconut milk.
Add the anchovies cubes.
Use scissor, cut the kaffir lime leaves into tiny strips and add them into the coconut milk.
Add ginger, salt and sugar.
Let the coconut milk boil.
Then lay the stuffed peppers in.
Lower the heat to medium low.
Cook for about 20 minutes or until peppers turned soft.