| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Shallots |
| 10 |
|
Stalks lemon grass, thinly sliced |
| 1 |
|
Thumb-sized piece turmeric |
| 30 |
|
Pieces dried chillies -or- (up to 40) |
| 4 |
tb |
ChiIli paste |
| 1 |
tb |
Shrimp paste |
| 1 |
|
Clove garlic |
| 8 |
sl |
Dried tamarind |
| 30 |
|
Stalks polygonum (daun kesom) |
| 2 |
|
Stalks phaeomaria (bunga kantan), cut into halves |
| 6 |
|
Heaped tablespoons sugar |
| 2 |
tb |
Salt |
| 6 |
oz |
Tamarind |
| 10 |
pt |
Water |
| 2 1/2 |
lb |
Wolf herring (Ikan Parang) |
| 5 |
lb |
Fresh coarse rice vermicelli |
| 6 |
tb |
Prawn paste, mixed with |
| 3/4 |
c |
Warm water |
| 1 |
|
Pineapple, diced |
| 2 |
lb |
Cucumber, thinly shredded without skin and centre |
| 2 |
oz |
Mint leaves |
| 8 |
oz |
Onions, cut into small cubes |
| 15 |
|
Green chillies, sliced |
| 12 |
|
Red chillies, sliced |
| 4 |
oz |
Preserved leeks, sliceu thinly |
INSTRUCTIONS
A
B
REMAINDER
GARNISH
1. 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.
2. Grind [A] to a fine paste.
3. Bring tamarind water to the boil with [A] and [B].
4. 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.
6. Let the tamarind gravy simmer for 1 hour. Remove the polygonum and
phaeomaria.
7. 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
ver- micelli 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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