Ingredients :-
Spice Paste - (Ground Together)
20 gm [15] dried red chillies - soaked in hot water and drained
2 red chillies - * optional
1 stalk lemongrass - sliced
15gm [3cm] fresh tumeric - skinned and sliced or 1 tsp tumeric powder
150 gm [20] shallots
20 gm [3 cloves] garlic
20 gm belacan
20 gm [15] dried red chillies - soaked in hot water and drained
2 red chillies - * optional
1 stalk lemongrass - sliced
15gm [3cm] fresh tumeric - skinned and sliced or 1 tsp tumeric powder
150 gm [20] shallots
20 gm [3 cloves] garlic
20 gm belacan
20g [1 tbsp] tamarind pulp
1 litre water
100 ml cup oil
600 gm stingray - cleaned and cut into chunks
1 stalk ginger flower - halved and sliced finely
a few stalks of daun kesom [polygonum/vietnamese mint/daun laksa]
a few leaves of mint leaves - * optional
2 ripe red tomatoes (halved)
8-10 ladies fingers (steamed)
salt & sugar to taste
1 litre water
100 ml cup oil
600 gm stingray - cleaned and cut into chunks
1 stalk ginger flower - halved and sliced finely
a few stalks of daun kesom [polygonum/vietnamese mint/daun laksa]
a few leaves of mint leaves - * optional
2 ripe red tomatoes (halved)
8-10 ladies fingers (steamed)
salt & sugar to taste
Method :-
Blend spice ingredients in a blender until fine. Set aside.
Mix tamarind pulp with water and strain to extract the juice.
Heat oil in wok/pot, saute ground spice paste until oil rises. Add in the tamarind juice and bring to boil for 5-10 minutes until aromatic. Season to taste with salt and sugar.
Add the fish, bring to boil for about 5 minutes or until fish is cooked.
Add daun kesom & tomatoes for another 3 minutes .
Add steamed ladies fingers & sliced ginger flower.
Dish out to serve and garnish with mint leaves [optional].
Link back to DHM: https://www.facebook.com/photo.php?fbid=10212676300608700&set=pcb.1833934080200852&type=3
Credit: Eelynn Koay
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-recipe-assam-pedas-tamarind.html
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