Wednesday, November 5, 2008

Ikan Kembung Acar Kuning

Resepi ni dari geng blog dari Indonesia ni..Sedaaappp!!! Nak cepat ni..translate sendiri la ye..hehe
500 gm short mackerel (*i used kembung)
1 tbsp tamarind juice (combine 1/2 sudu tamarind pulp + 1 1/2 tbsp warm water)
1 cloves garlic - grind
1/2 tsp salt
1 lime, squeeze to get the juice
1 lemon grass - bruised
2 kaffir lim leaves
10 curry leaves
2 cm fresh galangal - crushed
salt n sugar to season as desired
oil for deep frying and sauteing
water as desired
12 whole bird eye chilies
1 long red chili - sliced
1 long green chili - slice
12 shallots, halved
Ground Spices:-
4 candlenuts
5 cloves garlic
6 shallots
1/2 tsp whole coriander seeds
3 cm fresh turmeric
3 cm fresh ginger
  1. Rub fish with tamarind juice, garlic and salt. Marinate for 15 minutes. Deep fry until golden brown. Set aside.
  2. Stir fry ground spices, curry leaves, lemon grass and galangal in a small amount of oil until fragrant.
  3. Add water, lime juice, salt and sugar, bring to a boil. Add whole bird eye chilies, slices of long red and green chilie and halved shallots.
  4. Cook until all chilies and shallots wilted, add fish, stir evenly. Serve with warm rice.

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