Emprimir
Correo Electrónico
Add a phototypical Malaysian flavors; sour spicy lip burning sensation and of course, rice please.
Ingredientes
- 500g (one medium size) bawal hitam/pomfret – scale, gut and cut into pieces
- 2 pcs asam keping/dried tamarind
- 3-4 Chinese brinjals – cut lengthwise.
- 1 bunga kantan/torch ginger bud – shredded
- 10 cherry tomatoes or 1 large tomato –cut into eight pieces
- ½ cup oil
- 1 ½ tsp sugar
- Salt for taste
- Rempah/Spices (blend/ground to a thick smooth paste)
- ½ inch ginger
- 5 garlic
- 5 shallots
- 1 lemongrass/serai
- 10 dried red chilies (or as per taste)
- 1 inch kunyit hidup/fresh turmeric
- 1 inch lengkuas/galangal
Direcciones
- When oil is heated, fry spices till aromatic and oils splits.
- Add ½ liter of water and put in tomatoes, brinjals, asam, salt and sugar.
- Stir and simmer.
- When gravy is heated through, gently drop in fish.
- Continue to simmer until fish is cooked.
- Stir in bunga kantan and remove from heat.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 528g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 249 | 69% |
| Total Fat 28.26g | 35% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 1276mg | 36% |
| Total Carbs 26.74g | 7% |
| Dietary Fiber 6.3g | 21% |
| Sugars 16.69g | 11% |
| Protein 5.5g | 9% |
