Recipe Ingredient
- 2 stalks lemon grass, smashed
- 2 stalks polygonum
- 4 tbsp fermented durian
- Tempoyak
- 500g red snapper slices
- 300ml water
- 75ml coconut milk
- 3 tbsp oil
- 1 torch torch ginger bud (bunga kantan), halved
- Spices (A) (ground)
- 4 fresh red chillies
- 8 bird´s eye chillies
- 6 shallots
- 2 cloves garlic
- 2.5cm fresh turmeric
- Seasoning
- Salt to taste
- Sugar to taste
Instructions
- Heat oil in a pot. Fry lemon grass and polygonum stalks until fragrant.
- Add ground spices (A) fry well until aromatic. Add fermented durian (tempoyak).
- Pour in water and bring to a boil.
- Add fish slices and torch ginger halves.
- Cook to a boil. Add coconut milk and adjust with seasoning to taste.
