Monday, December 18, 2006
Ingredients
1/2kg Fish Fillet (chopped into thin cubes)
2 small Onions
1/2kg Fish Fillet (chopped into thin cubes)
2 small Onions
1 tsp BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks
2 stalks Lemon Grass
2cm piece GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.
3-4 Red Chillies
1 tsp Turmeric Powder
1 Egg
Sugar to taste
1 tbsp Cornflour
180ml Thick Coconut Milk
Salt to taste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks
2 stalks Lemon Grass
2cm piece GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.
3-4 Red Chillies
1 tsp Turmeric Powder
1 Egg
Sugar to taste
1 tbsp Cornflour
180ml Thick Coconut Milk
Salt to taste
White Pepper to taste
Banana Leaves
Banana Leaves
Oil
Directions
1. Pre-heat oven to 180C
2. Season fish slices with salt and a dash of white pepper
3. Grind the onions, belacan, lemon grass, galanggal and red chillies with coconut milk to a fine paste. Add the turmeric and mix well.
4. Mix in the fish paste, egg, sugar, salt and cornflour.
5. Beat the mixture until smooth.
6. Cut the banana leaf to fit a 16 cm ovenproof dish.
7. Scald the leaf and rub some oil over it.
8. Place the leaf in the dish and pour the fish mixture over.
9. Bake fish until firm to touch. (Approx 15-20 minutes.)
10. Cool it down slightly before cutting and serving.
posted by Daryl W.T. Lau at 7:44 AM
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