Star Q
ii. Bergambr Lagi!
Another day of tasteless taste buds wanting something sharp to whet the appetite! Sigh! The craving for a sour, sharp and spicy recipe lead me to this dish! This plus the addition of the fragrant ginger torch bud, made my dry taste buds wake up! During breaking of fast, I actually finished one bowl of this Asam dish alone, slurping the gravy with gusto!
Alamak! What am I blabbering about! Suffice to say that, when enjoying this dish you will not even notice your mother-in-law walking by! Actually, I won't, because I don't have a mother-in-law (she passed away almost forty years ago!) Okay, on with the recipe!
- 1 patin fish about 300 g
- 5 tbs dried chili paste
- 6 shallots, pounded
- 3 cloves garlic, pounded
- 2 tsp freshly cracked black pepper
- 3 tbs tamarind pulp mixed with 6 cups water
- 3 ginger torch buds
- 1 tbs kerisek
- 3 tbs vegetable oil
- Salt and sugar to taste
Heat the vegetable oil in a pot. Saute the garlic, shallots and chili paste until aromatic. Pour in the tamarind juice and wait for it to start boiling before adding the fish. Continue to simmer gently until fish is almost cooked. Add in the ginger torch bud ( put in two that have been halved; the other one sliced into rings for garnish and extra aroma!) and the black pepper. Simmer for another minute, then add in the kerisek and salt and sugar to taste. Serve hot!
Note : My Kuah Lada may be different from others because it has no shrimp paste :-)
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