• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 250g good quality salt fish (danau fish)
  • 35g dried prawns, soaked and coarsely chopped
  • 4 stalks curry leaves
  • Oil for deep-frying
  • Spice ingredients (A) - ground
  • 15 shallots
  • 5 cloves garlic
  • 2cm fresh turmeric
  • 3cm galangal, sliced
  • 8 candlenuts
  • 1cm square shrimp paste (belacan), toasted
  • 15 dried chillies
  • 13 red chilllies
  • Ingredients (B)
  • 200ml white rice vinegar
  • 1 tbsp tamarind paste, mixed with 2 tbsp water and strained for juice
  • Seasoning (C)
  • 5 tbsp castor sugar or to taste
  • 1 tbsp brown sugar


  1. Rinse salt fish and cut into small cubes. Deep-fry salt fish until golden and crispy. Remove and drain from oil. Leave ½ cup oil in the wok, sauté dried prawns and curry leaves until fragrant.
  2. Add ground spice ingredients and continue to fry until oil separates. Add vinegar, tamarind juice and sugars. Bring to a slow boil then simmer for 10-12 minutes until gravy is thick. Cool gravy thoroughly before adding fried salt fish. Keep salt fish acar in airtight glass jars before use.

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