(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.Ingredients:
60g preserved fish tripe
60g preserved fish roe
455g prawns
1 pineapple
2 egg plants/ brinjals
10 long beans
1 pink ginger bud (bunga kantan)
Seasoning:
1 tbsp tamarind pulp (assam Jawa)
Salt to taste
1 tsp sugar
1.35L water
Aromatic leaves:
10 stalks of mint leaves
30 stalks of kaduk leaves (daun kaduk)
20 cekor leaves(daun cekur)
10 sprigs polygonum (daun kesum)
2 turmeric leaves (daun kunyit)
7 fragrant lime leaves (daun limau purut)
Curry paste:
20 dried chillies (soaked till soft, seeded)
10 shallots
1 sliced lemon grass
2.5cm turmeric or 1 tsp turmeric powder
2.5cm galangal or 1 tsp galangal powder
4 candlenuts (buah keras)
5cm x 2.5cm x 0.6cm belachan
60g preserved fish tripe
60g preserved fish roe
455g prawns
1 pineapple
2 egg plants/ brinjals
10 long beans
1 pink ginger bud (bunga kantan)
Seasoning:
1 tbsp tamarind pulp (assam Jawa)
Salt to taste
1 tsp sugar
1.35L water
Aromatic leaves:
10 stalks of mint leaves
30 stalks of kaduk leaves (daun kaduk)
20 cekor leaves(daun cekur)
10 sprigs polygonum (daun kesum)
2 turmeric leaves (daun kunyit)
7 fragrant lime leaves (daun limau purut)
Curry paste:
20 dried chillies (soaked till soft, seeded)
10 shallots
1 sliced lemon grass
2.5cm turmeric or 1 tsp turmeric powder
2.5cm galangal or 1 tsp galangal powder
4 candlenuts (buah keras)
5cm x 2.5cm x 0.6cm belachan
Method:
1. Wash fish roe and tripe thoroughly.
2. Shell and devein prawns
3. Remove pineapple skin, eyes and core. Cut into 2.5cm strips.
4. Peel brinjals and cut into 2.5cm strips. Soak in cold water.
5. Cut long beans into 2.5cm strips
6. Chop pink ginger bud finely.
7. Mix tamarind pulp with water and sieve. Add salt and sugar.
8. Shred all aromatic leaves finely.
9. Grind or pound all curry paste ingredients until smooth. If powdered substitutes are used, blend into a paste.
10. Boil curry paste and pink ginger bud in 225ml water until fragrant and soft. Then add 1.1L water to boil further.
11. Add prawns, pineapple, brinjals and long beans. Simmer for a while.
12. Add fish roe and tripe.
13. Add in aromatic leaves and tamarind juice. Stir well and add salt. When aromatic leaves are soft, sprinkled mint leaves and serve.
NOTE: Preserved fish roe and tripe are available in the wet market. However, these are easily prepared at home. When cleaning fish (Red John or Snapper), save the tripe and roe. Leave to dry in colander. Mix in 2-3 teaspoons of salt and bottled up tightly. Add in extra tripe, roe and salt to the preserved bottle each time they are available. Preserve the fish roe and tripe for at least two weeks though they keep indefinitely.
1. Wash fish roe and tripe thoroughly.
2. Shell and devein prawns
3. Remove pineapple skin, eyes and core. Cut into 2.5cm strips.
4. Peel brinjals and cut into 2.5cm strips. Soak in cold water.
5. Cut long beans into 2.5cm strips
6. Chop pink ginger bud finely.
7. Mix tamarind pulp with water and sieve. Add salt and sugar.
8. Shred all aromatic leaves finely.
9. Grind or pound all curry paste ingredients until smooth. If powdered substitutes are used, blend into a paste.
10. Boil curry paste and pink ginger bud in 225ml water until fragrant and soft. Then add 1.1L water to boil further.
11. Add prawns, pineapple, brinjals and long beans. Simmer for a while.
12. Add fish roe and tripe.
13. Add in aromatic leaves and tamarind juice. Stir well and add salt. When aromatic leaves are soft, sprinkled mint leaves and serve.
NOTE: Preserved fish roe and tripe are available in the wet market. However, these are easily prepared at home. When cleaning fish (Red John or Snapper), save the tripe and roe. Leave to dry in colander. Mix in 2-3 teaspoons of salt and bottled up tightly. Add in extra tripe, roe and salt to the preserved bottle each time they are available. Preserve the fish roe and tripe for at least two weeks though they keep indefinitely.
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