Ingredients:
2 tbsp oil
grind to a fine paste:
10 dried chillies, soak
1 pc (2x2x0.5cm) dried shrimp paste
8 shallots
1 pc (2cm long) fresh turmeric
1 stalk lemon grass, bruise
1 small pc lengkuas, bruise
1 tsp salt
1 tbsp sugar
½ almost-ripe pineapple, cut into two pieces lengthwise and then cut each piece into wedges about 1cm thick
2 cups water
1 tsp tamarind, mix with ½ teacup water and extract juice
5 pc Spanish mackerel
Method:
Heat oil in a pot and fry the ground ingredients, lemon grass and lengkuas till fragrant. Add salt, sugar, pineapple and water. Cover pot and boil for 3-5 minutes. Add tamarind juice and fish, cover and boil a few minutes over low heat. As soon as fish is cooked, remove from heat.
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