Sorry for my bad photo taking. I should have made it better looking.
Last week this dish just came to my craving. I miss home cook food from home. Bet everyone far away from home does have the moment of homesick and wish you can have your mama food. I wish I could have that.
This dish is one of my comfort food. I like it because it’s sour, a little bit of spice and a little bit of sweetness. I like the tamarind juice from it. Soo…. Good if you eat it over rice. I’m not sure if every house in Malaysia cooks this dish but I have to say… this is one of the authentic dish from my home. You can’t get it at the restaurant at all. Believe it.. I don’t remember anything about eating this in any restaurant in Malaysia. And what more, they don’t even has this in the States. I have no other choices but to learn to cook it. It’s part of my sweet memories of my momo. She made this all the time. I miss her already. Can’t wait to go home.
I’m sharing this to everyone that far away from home and wish to have some of it. This is the recipe for you. Good luck in trying!!
Ingredients:
4 whole small mackerel (ikan kembong), about 600g (1½ lb),
or 4 mackerel steaks (ikan tenggiri)
750ml (3 cups) water
1 teaspoon salt
4 tablespoons tamarind juice (note below)
6 shallots, sliced
4 cloves garlic, sliced
1 cm (1/2 inch) fresh galangal root, peeled and sliced
2 red finger-length chilies, halved lengthwise, or
6 cili padi, deseeded
Method:
1) If using whole fish, clean and rinse thoroughly.
2) Place the water, salt, tamarind juice, shallots, garlic, galangal and chilies in a saucepan or wok and bring to a boil. Then lower the heat and simmer for 10 minutes.
3) Add the fish and simmer gently until just cooked, about 8 to 10 minutes. Serve immediately with fragrant fluffy rice.
Note: tamarind imparts a fruity sourness to dishes. To make tamarind juice, mash about 1 tablespoon of tamarind pulp in 2 tablespoons of warm water, squeeze and strain to remove the seeds and fibers.
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