Chili Salted-Fish Ingredients
3 cups (cut) salted fish –use the fleshy part and cut into small pieces.
Soak in water for 1 hour to wash excess salt
½ cup young ginger root- cut very fine strips- see picture
1 large onion- Coarse blend (dont add water)
1/2 cup coarsely blended pickled radish (lobak asin)
1 clove garlic-peeled. Do not slice. Wash and towel dry
10 pieces shallots- Do not slice. Wash and towel dry
5 tablespoon curry powder
4 tablespoon chili flakes
5 pieces buah keras (kemiri) powder (grounded)
2 1/2 cups vinegar
Mix curry powder, chili flakes and buah keras with vinegar to form a paste
1 piece lemon grass-cut into 3
1 cup cooking oil
Oil for frying salted fish
10 pieces (whole) chili padi (small hot chilis-see picture)
1 teaspoon sugar
Use non stick pan. Fry salted fish until brown. Drain fish and wash pan.
Heat up 1 cup cooking oil in non-stick pan. Add in ginger, blended large onion and
pickled radish. Stir continuously with a spatula, until onions turn light brown.
Cook on low fire. Add in lemon grass, garlic, shallots, chili, curry and buah keras paste.
Stir until onions are half-cooked and crisp tender.
A pungent aroma here, due to vinegar content. Add sugar, chili padi and salted fish.
Mix well for 1 minute and put off fire. This dish can last for 3 days without refrigerating,
since no water is used in this recipe.
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