(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
300g Spanish mackeral fish (mashed)
200g Threadfin-MaYao/ Garoupa (sliced)
150ml concentrated coconut milk
3 eggs
4 pieces limau purut leaves (minced)
A few pieces banana leaves(20 X 18cm)
300g Spanish mackeral fish (mashed)
200g Threadfin-MaYao/ Garoupa (sliced)
150ml concentrated coconut milk
3 eggs
4 pieces limau purut leaves (minced)
A few pieces banana leaves(20 X 18cm)
Spices (for blending):
3 red chillies (seeded)
2 cm fresh turmeric/ kunyit
2 cm galangal/ lengkuas
4 candle nuts/ buah keras
2 stalks lemon grass/ serai (cut finely)
10 shallots
5 pips garlic
3 red chillies (seeded)
2 cm fresh turmeric/ kunyit
2 cm galangal/ lengkuas
4 candle nuts/ buah keras
2 stalks lemon grass/ serai (cut finely)
10 shallots
5 pips garlic
Seasoning:
1 tsp sugar
1 tsp salt
1/2 tsp chicken powder
1/2 tsp pepper
1 tsp sugar
1 tsp salt
1/2 tsp chicken powder
1/2 tsp pepper
Method:
1. Heat up 3 tbsps oil. Fry the blended spices till aromatic. Turn off heat and leave to cool.
2. Add in mackeral fish, coconut milk, eggs, limau purut leaves and seasoning. Mix well.
3. Scald babana leaves in hot water to soften it. Spread 2 tbsps of no.(2) on banana leaves. Sandwich in a piece of fish fillet.
4. Roll up no.(3) and steam over high heat for 5 minutes. Serve hot.
1. Heat up 3 tbsps oil. Fry the blended spices till aromatic. Turn off heat and leave to cool.
2. Add in mackeral fish, coconut milk, eggs, limau purut leaves and seasoning. Mix well.
3. Scald babana leaves in hot water to soften it. Spread 2 tbsps of no.(2) on banana leaves. Sandwich in a piece of fish fillet.
4. Roll up no.(3) and steam over high heat for 5 minutes. Serve hot.
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