• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • Ground spice ingredients (A)
  • 35 dried chillies
  • 20 shallots
  • 3 cloves garlic
  • 3cm square dried shrimp paste (belacan), toasted
  • Ingredients (B)
  • 3 stalks lemongrass, smashed
  • 3-4 slices galangal
  • 5 pieces dried tamarind skin (soaked)
  • 2 stalks wild ginger buds, split
  • 10 sprigs polygonum leaves
  • 1.5kg mackerel (ikan kembung) or wolf herring (ikan parang)
  • 2.5 litres water
  • 2 tbsp tamarind paste mixed with 100ml water and strained for juice
  • Seasoning
  • Salt to taste
  • Sugar to taste


  1. Steam the fish until cooked, then flake and keep the bones aside.
  2. Blend the bones with 500ml water, then bring to a boil for 10-15 minutes. Strain the stock.
  3. Put tamarind juice, fish bone stock, ground spice ingredients (A) and ingredients (B) in a heavy based pot.
  4. Bring to a low simmering boil for 20-25 minutes. Adjust with seasoning to taste and the stock is ready for use.
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