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1
1 tbsp
35
3 cm
10
500 g
20 cups
8
30
2
6 tbsp
2 tbsp
1 kg
2 kg
6 tbsp
Garnishing :
1
3
1
250 g
15
12
120 g |
clove
garlic
shrimp
paste
dried
chilies
piece
turmeric
stalks
lemon grass
shallots
water
pieces
asam gelugur
stalks
daun kesum
stalks
bunga kantan
sugar
salt
fish
coarse
rice vermicelli
shrimp
paste, mixed with 3/4 cup water
pineapple,
sliced
cucumbers,
thinly shredded
bunch mint
leaves
large
onions, diced
green
chilies, sliced
red
chilies, sliced
preserved
leeks, sliced |
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Method :
Soak the tamarind in water. Squeeze and strain out the juice. Bring to the boil with ground
paste and dried tamarind, daun kesum, bunga kantan, sugar and salt. Boil for 10 minutes. Add the fish and allow gravy to
simmer for 15 minutes until the fish is cooked. Remove to cool. Set aside and flake. Let the gravy simmer for 1 hour. Remove the daun kesum and bunga
kantan. Return the flaked fish to the
gravy and bring to boil. To serve, place the rice
vermicelli in individual bowls, put the garnishing on top and pour
the gravy over.
Serves 4 - 6
Rice In Coconut Milk (Nasi Lemak) was
presented by a Nyonya mother in law to the mother of the bride 12 days
after the marriage to acknowledge the fact that the bride was a virgin.
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