• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

Asam and pedas flavours in one dish will make the taste buds dance. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

Recipe Ingredient

  • 450 g Spanish mackerel (ikan tenggiri)cut into thick slices
  • 200 g pineapple (cut into thin slices)
  • 1 tsp salt
  • 4 tbsp oil
  • 6 shallots (peeled)
  • 2 cloves garlic (peeled)
  • 2 sprigs polygonum (daun kesom)
  • 1 torch ginger bud (halved and finely sliced)
  • 2 tbsp tamarind paste
  • 500 ml water
  • Spice paste
  • 20 dried chillies (soaked)
  • 5 red chillies (seeded)
  • 6 shallots
  • 2 cloves garlic
  • 1 cm knob galangal
  • 2 stalks lemongrass
  • 2 cm fresh turmeric
  • 1 cm square dried shrimp paste (belacan)
  • 2 cm ginger
  • Seasoning
  • 1/2 tsp salt or to taste
  • 1 tsp chicken stock power
  • 1/2 tsp fish stock granules
  • sugar to taste

Instructions

Steps is not available.

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