Thursday, 3 September 2020

Rendang Asam Ikan Kembong


Ingredients:

3 pcs            Ikan kembong (Chub mackerel)
2 tbs             Tumeric powder
5 pcs            Shallots (sliced)
1 inch           Ginger (jullienned)
1 tbs             Vinegar
1 tbs             Sweet soya sauce 
1 pc              Tamarind paste (a handful) make a rice bowl of juice
1 pc              Onion  (sliced)
2 pcs             Green/red chili 
To taste         Salt, sugar and bird chili

Method:

1.  Add tumeric powder to the fish and mix well.
2.  Deep friend the fish till brown, set aside.
3.  Add one tablespoon of oil to a pan, 
4.  Add shallots, ginger and bird chili, fry till caramelized. 
5.  Add vinegar, tamarind juice and soya sauce.
6.  Add onion and green/red chili.
7.  Add in the fish, stir, and shimmer for 3 minutes with lid on.



 

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