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INGREDIENTS
- enough ikan patin
- 10 pcs of dried chili
- 7 red shallot
- 2 clove of garlic
- 1 inch belacan
- 1 inch of turmeric
- 2 stalk of lemon grass – knocked
- 2 inch of gallangal – knocked
- 1 bowl tamarind juice
- 3tbps of cooking oil
- daun kesum
- salt , black pepper and ikan bilis granules
METHOD
- blend chili, shallot,garlic,turmeric and belacan
- heat oil, fry the paste untill you see the oil floated, add lemon grass and gallangal
- then add tamarind juice
- Once boiled, add fish let it boil again then add vegie follow by salt, pepper and ikan bilis granules
- let it simmer for 10 minute
- ready to serve
INGREDIENTS
- Ikan Patin – a medium size of ikan patin cut to 3 pcs
- 3tbps of tempoyak
- 15 pcs bird eye chili and 2 big red chili
- enough water to make gravy
- fresh turmeric
- salt to taste
- ajinomoto to taste
- daun kesum or Vietnamese coriander
METHOD
- blend tempoyak,chili and turmeric with water to make gravy
- pour in you pot and cook till boil
- Once boiled, put in fish then wait till boil
- then add in daun kesum.
- add salt and ajinomoto to taste
- Simmer for 10 mins and it’s ready to be serve with rice, fried turmeric chicken and ulam-ulaman.
INGREDIENTS
- 1 big fish – could be siakap, bawal emas or ikan sebelah
- Lot of ginger (young ginger)- sliced
- Light soy sauce
- splash of Nampla sauce
- sesame oil
Garnishing
- Spring onion
- coriander leave
- garlic
- tsp cooking oil
METHOD
- place your fish in a big plate
- put in ginger, light soy sauce,, nampla sauce and sesame oil
- steam for minutes
- Once cooked, heat oli and fry garlic till brown
- then pour garlic and hot oil on the fish
- steam for mins, then garnish with spring onion and coriander leave
- ready to serve
