Star Q
Another go-to dish when I am fresh out of ideas as to what to cook is this dish which I learned from a friend when I was posted to Kluang, Johor. I am not sure as to the origin of this dish, but the colleague who taught me this dish is definitely a Johorean and a local Kluang lady.
The thing I like about this dish is that the coconut milk does not curdle when the dish starts to come to a boil. Like many dishes that use coconut milk, you need to keep an eye on the dish and stir it constantly to avoid the coconut milk from curdling. With this dish, you don't have such problems.
- 500 g Senanging fillet
- 2 tsp turmeric powder
- 1 tsp salt
- 5 shallots, sliced
- 4 cloves garlic, sliced
- 1 thumb size ginger, julienned
- 1 lemon grass, bruised
- 1 thumb size fresh turmeric, pounded
- 10 red birds eye chillies, bruised
- 2 tomatoes, cut into wedges
- 1 cup thick coconut cream
- 2 cups water
- 1 piece Asam Gelugor
- 1 cup vegetable oil
- Salt and sugar
Season the fish fillets with the turmeric powder and salt and fry using the vegetable oil until cooked. Set the fish aside. Discard the cooking oil except for 1 table spoon. Saute the lemon grass, shallots, garlic, ginger, chillies and turmeric until aromatic. Pour in the coconut cream and water and put in the Asam Gelugor and the fried Senangin. Let this come to the boil then simmer gently, seasoning with salt and sugar. After about five minutes add the tomato wedges and let simmer for another two minutes before serving.
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