Salt Fish Pickle
300 gm Salt Fish
4 - 5 slices of *fresh Kunyit [to fry with oil]
10 Dried Chillies
2” Ginger
1 ½” fresh Kunyit
6 Garlic
10 Shallots
¼ *cup Water [cake measuring cup, yah]
34 gm Assam Jawa
5 Green Chillies
2 teasp Jintan Manis
2 teasp Jintan Putih
1 teasp Mustard seeds
4 Tabsp Sugar
1/4 * cup Vinegar
1/2 * cup Peanut Oil
4 - 5 slices of *fresh Kunyit [to fry with oil]
10 Dried Chillies
2” Ginger
1 ½” fresh Kunyit
6 Garlic
10 Shallots
¼ *cup Water [cake measuring cup, yah]
34 gm Assam Jawa
5 Green Chillies
2 teasp Jintan Manis
2 teasp Jintan Putih
1 teasp Mustard seeds
4 Tabsp Sugar
1/4 * cup Vinegar
1/2 * cup Peanut Oil
Method
1. Wash, drain well & fry salted fish & spread on kitchen roll for the oil to be absorbed in the kitchen roll. Cover as, haha, you will have a lot of unwelcome visitors flying around.
2. Give the Jintan Manis & Jintan Putih a quick rinse then rub dry with kitchen towel. Heat a frying pan, WITHOUT OIL, & fry the Jintan Manis & Jintan Putih for a couple of minutes then blend or pound till fine. [Frying both spices allows the spices to be more aromatic & gives a kick start to your tummy before you can even eat same].
3. Blend dried chillies, ginger, kunyit, garlic & shallots.
4. Lightly rinse the Assam Jawa then add the 1/4 cup of Water to it & squeeze the Assam Jawa. Strain same.
5. Heat oil fry the 4 - 5 slices of *fresh Kunyit, 2 minutes + - this is to flavor the Oil slightly & to give its color too THEN remove the fried Kunyit slices. THEN add the mustard seeds. Once mustard seeds starts jumping around [The oil should Not be too hot as mustard seeds burns easily] THEN add the blended Jintan Manis & Jintan Putih & the blended chilli ingredient. Fry till you can see "little wells of oil" as rempah has to be fried well. If you think not enough Oil, pour in just a wee bit more
:) 6. Add green chillies, sugar, assam jawa water & vinegar & bring to a boil. Simmer for 15 minutes.
7. SWITCH OFF the fire then stir in the fried salted fish GENTLY. [see picture of the salted fish that I used. I don't know the name but this type is not very salty].
8. Cool completely & then bottle it & refrigerate same. It is always better to eat the Salt Fish Pickle the next day as then the Salt Fish would be able to be infused with the prickling liquid. Please also take a further note that if you see some Oil on the top of the Salt Fish Pickle, don't be alarm. The Oil acts as a natural preservative.
[From my pictures you can see that I like to double recipe so that I can give to my extended family & Salt Fish Pickle is a real appetizer, haha, ask my Peranakan husband :) Enjoy & God bless]
:) Enjoy & God bless]
Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/1857950044465922/
Credit: Juanita Samson
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/05/complete-recipe-salted-fish-pickle.html
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