About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, April 2, 2016

POMFRET SAMBAL



FISH SAMBAL

1 kg pomfret fish (the small ones) clean and mix with a little turmeric powder and salt and fry till light brown keep a side.

100 gm tomato sauce

4 tomatoes’, cut into small wedges

4 big onions,sliced into big pieces

3 stalk lemon grass the white part only, smash

2 cup water

Salt,sugar(not much) and aji no moto,if you like

½ cup oil

 Blend into a paste:

40 dry chilie,remove the seeds and soaked

20 shallots

5 garlic

1 tbsp chilie powder

A small piece of belacan,if you like

1.    Heat the oil and add in the blend paste and lemon grass and fry till a bit dry and the oil rise.

2.    Add in the water,tomato sauce,sugar and aji no moto mix well and let it comes to a boil.

3.    Add in the fish,onion and tomato mix well and let it cook for 1-2 mints. Serve with rice.




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