khazanah alam

dianugerahkan untuk kita menikmatinya....perlu dipelajari, diperbaiki dan dipelihara untuk diturunkan buat generasi seterusnya......tentunya kita tidak mahu dipersalahkan oleh generasi akan datang sebagaimana kita cuba menunding jari ke generasi sebelum ini......fikirkanlah.....

Friday 2 March 2012

nyonya asam stingray





Ingredients (A):
600g Stingray (or fish of your choice such as Snapper or White Pomfret), cleaned and cut into thick slices
10 small okras/ladies finger
2 tomatoes (cut into wedges)
2 tbsp of fish curry powder
1 bunga kantan/ginger flower (cut into halves)
3-4 stalks lemon grass/serai (bruised)
2-3 daun limau perut, Kaffir Lime leaves
200 ml coconut milk
400 ml water
3-4 tbsp of cooking oil
3-4 slices assam gelugor/tamarind peel
½ tbsp sugar
Salt to taste
Ingredients to be blended (B):
150g shallots
20 dried chillies (add more if you prefer spicy)
1 tablespoon of belacan (prawn paste)
Tamarind juice:
¼ cup of water
tamarind pulp (size of a small golf ball)
Method:
  1. Sauté the blended paste (B) in a wok, add in serai and fish curry powder until aromatic. Add water and tamarind juice and bring it to boil.
  2. Add in tomotoes, bunga kantan, daun limau perut and assam gelugor. Simmer for 10 minutes before adding in coconut milk.
  3. Add in okra, sugar and salt to taste.
  4. Add in Stingray, bring it to boil. Simmer on low heat for 5 minutes or until the fish is cooked.
  5. Serve hot with rice.


sumber dari: ipohecho.com.my