Bahan-Bahan A
3 cili hidup merah
12 cili kering ( boil to soften )
½ keping belacan sudah dibakar ( Singlong Brand from S’pore )
2 serai ( slice very thinly)
½ inci halia
1 inci lengkuas
3 buah keras
5 bawang merah
3 bawang puteh
1 inci kunyit hidup
Bahan-Bahan B
1 bunga Kantan
15 daun kesum
4 asam keeping
2 tbsp of veg oil
3 cups of water
Aturcara
Blender all ingredients in A with oil and a little water.
Fry until the oil shows.
Add items in B and fish.
Taste for garam and asam.
N.B. I like Sembilang Karang or Striped Eel Catfish. Norwegian mackerel is also a good bet.
Tip:
1. Cut the keong fah bud into four, length wise. The bud must remain intact.
2. Strip the heong fah choy from the stems and wrap them in a gauze swab 10cm x 10cm. Tie the gauze by cutting its side into a string. Buy the gauze from any pharmacy.8 ply qty 100 pcs – velly cheap. It’s useful in the kitchen because you can wrap your spices when making Penang soup tulang for the kids.
3. Use medium heat or the sauce will splutter and splotch all over your oven and the OCPD will start her “drama minggu ini”.
4. Amazing luck and success.
