Thursday, July 22, 2010

masak rendang ikan tenggiri

3 thickly slices tenggiri fish
1/2 cup coconut milk
1 turmeric leaves
2 tablespoon pounded dried chilli
1 asam keping (tamarind)
1 lemon grass (crushed)
1/2 cup water

Pounded Ingredients
1 large onion, chopped
3 cloves garlic
2 cm galangal
2 cm ginger
2 cm fresh turmeric

Fried fish until half cook, remove from heat. Heat 3 tablespoon oil and fry pounded ingredients, crushed lemon grass, and chili paste until fragrant. Add water, thick coconut milk and cook for 5 minutes. Add fish, turmeric, tamarind and season to taste. Simmer for 3 to 5 minutes or until the gravy thick (medium flame). Serve with rice or bread.

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