| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
oz Shallots |
|
|
Stalks lemon grass, thinly |
|
|
Thumb-sized piece turmeric |
|
|
Pieces dried chillies -or- |
|
|
tb ChiIli paste |
|
|
tb Shrimp paste |
|
|
Clove garlic |
|
|
sl Dried tamarind |
|
|
Stalks polygonum, daun |
|
|
Stalks phaeomaria, bunga |
|
|
Heaped tablespoons sugar |
|
|
tb Salt |
|
|
oz Tamarind |
|
|
pt Water |
| 2 |
|
lb Wolf herring, Ikan Parang |
|
|
lb Fresh coarse rice vermicelli |
|
|
tb Prawn paste, mixed with |
| 3 |
|
c Warm water |
|
|
Pineapple, diced |
|
|
lb Cucumber, thinly shredded |
|
|
oz Mint leaves |
|
|
oz Onions, cut into small cubes |
|
|
Green chillies, sliced |
|
|
Red chillies, sliced |
|
|
oz Preserved leeks, sliceu |
INSTRUCTIONS
~----------------------A---------------------------- : --
sliced : -- (up to 40)
~----------------------B---------------------------- : --
kesom) : -- kantan), cut into halves
~------------------REMAINDER------------------------
~-------------------GARNISH------------------------- : --
without skin and centre : -- thinly Soak tamarind in 455 ml
(16 fl oz) water; squeeze and sieve into an enamel saucepan. reepeat
process three times with the rest of the water. Grind [A] to a fine
paste. Bring tamarind water to the boil with [A] and [B]. Boil for 10
minutes; add the fish and let gravy simmer for 15 minutes till fish is
cooked. 5. Remove fish to a plate to cool; remove all bones. Place
flaked fsh meat in a bowl and set aside. Let the tamarind gravy simmer
for 1 hour. Remove the polygonum and phaeomaria. Return the flaked
fish to the gravy and bring back to boil . serve: Bring a saucepan of
water to a rapid boil . Scald the rice vermicelli and drain in a col-
ander. Place a small handful of scalded rice vermicelli in a
medium-sized bowl; pour hot tamarind gravy and some fish over it. Top
with garnish , and 1 teaspoon of the thinned prauwn paste Serve.
Note: Only verv fresh fish is suitable for this dish. Dried coarse
rice vermicelli can be substituted for fresh. Boil rice vermicelli
till soft but not soggy; about l5 minutes. Rinse in cold water and
drain. Found thru Yoyee Posted to FOODWINE Digest 17 Jan 97, by Ana
Kurland <akur@LOC.GOV> on Fri, 17 Jan 1997.
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