Salted Fish and Pineapple Gulai

<h3>Salted Fish and Pineapple Gulai</h3>

This is a nostalgic dish as everyone seems to remember their own mothers’ version of it. Choose tapioca which are fresh, parts of it not already cut and preferably not too old and husky. The yellow tapioca is not suitable for the recipe, so be sure to choose the white ones. They have a softer and cottony texture.

This recipe and photo are taken from Marina Mustafa’s Cooking under Pressure. This cookbook is part of the MPH Masterclass Kitchen Series.

There is no Nutrition Label for this recipe yet.

Print Recipe
Servings
4servings
Cook Time
35mins
Servings
4servings
Cook Time
35mins
Print Recipe
Servings
4servings
Cook Time
35mins
Servings
4servings
Cook Time
35mins
Ingredients
Servings: servings
Units:
Instructions
  1. Heat 2 cups of coconut milk in a pot on low heat.
  2. Put in the pounded shallots and garlic and the chilli paste.
  3. Add the pineapple chunks and tamarind skin (asam keping) into the pot and allow to cook and soften.
  4. Add the salted fish, chillies and sugar and let it simmer for 10 minutes.
  5. Pour in the coconut cream and stir.
  6. Serve with white rice.

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2 Responses to “Salted Fish and Pineapple Gulai”

  1. kok yick may

    Ingredients are that 2 cups coconut cream are to be heated initially n cooking method at the end states “pour in coconut cream and stir”. Is another quantity of coconut cream required and if so, how much more to be added?

    When do we add in the water?

    Reply

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