This is a Malay dish that mum learnt from the cook at her workplace and eventually cooked for dad and I. I personally love the aroma while cooking this dish and the combination of flavours are oh so yummy. Do adjust the number of chillies if you want it more or less spicy.
Ingredients:-
– 2 to 3 pcs of ikan parang (herring fish)
– 10 cili padi (bird’s eye chilli pepper)
– 1.5 inch of tumeric
– 6 cloves of garlic
– 3 x lemongrass
– 2 x tumeric leaf
– 3 x assam keping (acid puck)
– 2 x coconut (desiccated)
Mixture 1: 50ml thick consistency of coconut milk
Mixture 2: 1L coconut milk
– 1 tsp of salt
Method:-
1) Pound the cili paid, tumeric and garlic till fine
2) Add 2 tbs of oil in the wok and stir fry item (1)
3) Add lemongrass
4) Add mixture 2 of coconut milk and salt
5) Add fish, tumeric leaf and assam keping and boil (middle fire) for about 15 minutes
6) Add mixture 1 of coconut milk and boil on low fire for about 5 minutes. Turn off the fire once done.