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Perut Ikan (Fish Stomach Curry) Recipe 咖喱鱼肚食谱
Perut Ikan (Fish Stomach Curry) Recipe 咖喱鱼肚食谱
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Feels to taste sour, sweet, spicy and salty at the same time? A wonderful taste just with Perut Ikan (Fish Stomach Curry) Recipe! Full with curry fragrant, yummy!
想尝尽人间的酸、咸、甜、辣之味?咖喱鱼肚食谱是道不错的料理。没想到鱼肚吸收了浓浓的咖哩香气,口口扑鼻香,加入黄梨、茄子和长豆更加美味。真是为这道美食加分!
Chinese
Main Dish
Seafood
Boil
Novice
45 mins
More Photo(s)
娘惹之恋-北娘惹菜
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Ingredient and Portion
Ingredients A (Pounded)
30g turmeric / 黄姜 30克
3 stalks lemongrass / 香茅 3支
30g galangal / 南姜 30克
25g belacan/ shrimp paste / 巴拉煎 25克
130g shallot / 小葱头 130克
Ingredients B
3 litres water / 清水 3公升
3/4 cup tamarind juice / 亚叁汁 3/4杯
Ingredients C (Finely Shredded)
150g daun kadok/kaduk (betel leaves) / 山佬叶 150克
25g Kaffir lime leaves / 疯柑叶 25克
10g daun kalsom (Vietnamese mint / 越南薄荷叶 10克
leaves)
10g turmeric leaves / 黄姜叶 10克
5g Cekor leaves / 沙姜叶 5克
1 stalk bunga kantan/torch ginger (shredded) / 姜花(切丝)1支
200g preserved fish stomach (cut into slices) / 腌鱼肚(切小片)200克
150g small shrimp (deshelled) / 小虾(去壳)150克
Ingredients D (Cut into 3/4 inch long)
150g long bean / 长豆 150克
150g pineapple / 黄梨 150克
150g brinjal / 茄子 150克
Seasoning
1 1/2 tsp salt / 盐 1 1/2茶匙
1 1/2 tbsp sugar / 糖 1 1/2汤匙
2 1/2 tbsp chilli powder / 辣椒粉 2 1/2汤匙
Method
1.Bring Ingredients B to boil.
将材料B煮开。
2.Add Ingredients A and simmer for 10 minutes, switch to a lower heat and add seasonings.
加入材料A,煮约10分钟,关小火,加入调味料。
3.Add Ingredients C and D, mix well and simmer over low flame for 20 minutes.
加入材料C和材料D,搅匀和以小火煮约20分钟。
Tips
To preserve the fish stomach, wash it well, and cover with coarse salt for one month. Wash and rinse well before use.
腌鱼肚的方法-洗净鱼肚,以粗盐掩盖鱼肚一个月,用前洗净即可。
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