Saturday, 11 October 2008


(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)
Copyright of Y Three K Publisher. All rights reserved.
1piece vegetarian Black Pomfret fish
2 tbsps oil
800ml water
150g ladies fingers/ okra (cut into pieces)
4 red chillies (cut into pieces)
20g pink ginger bud / bunga kantan (minced)
5 pieces kaffir-lime leaves/ daun limau purut
1 bunch laksa leaves/ daun kesum
Pounded ingredients: pound together
20g pink ginger bud/ bunga kantan
60g red chillies
30g chilli padi
100g coriander seeds
30g candlenuts/ buah keras
40g fresh turmeric/ kunyit basah
40g lemon grass/ serai
15g galangal/ lengkuas
12-15 tbsp oil
2 tbsps sugar
6 tbsps tamarind paste/ assam gelugor
6 tbsps juice from small local limes/ limau kasturi
2 tsps salt
100g palm sugar/ gula melaka
For ganishing:
A little mint leaves/ daun pudina
1. Deep-fry the pomfret fish till golden. Remove, drain and keep aside.
2. Blach ladies fingers. Keep aside.
3. In wok, add in 2 tbsps oil. Put in pounded ingredients to sauté for a couple of minutes till fragrant.
4. Pour in 800ml water. Bring to a boil and simmer over low heat for 10 minutes.
5. Add in the rest of ingredients and seasoning. Mix well and pour sauce over fried pomfret and ladies fingers. Sprinkle mint leaves as a garnish.

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