Ingredients
-
Salted fish (no bones) - 350 grams
-
Lime juice - 1 tablespoon
-
Sugar -3 tablespoons
-
Garlic (sliced) - 3 cloves
-
Ginger flower (bunga kantan,
chopped) - 1 tablespoon
-
Toasted sesame seed - 1 tablespoon
-
Cooking for deep frying
Ingredients to be blended or pounded
coarsely
-
Shallot - 150 grams
-
Belachan - 20 grams
-
Ginger - 30 grams
-
Garlic- 8 cloves
-
Red chili - 8
Method
-
Soaked salted fish in hot water
for 5 minutes then cut into small dices. Heat up cooking oil in
a wok then deep fry salted fish until golden brown in color and
crispy. Drain well and set aside.
-
Leave about 3 tablespoons of oil
in the wok, stir in blended ingredients and sauté to fragrant
and oil turn red in color.
-
Add in all other ingredients, stir
constantly for 5 minutes and off the heat.
-
When dish is completely cool, add
fried salt fish and mix well. Garnish with toasted sesame seeds
and serve.
*This dish is best to serve with rice
and can be kept in fridge for several weeks.
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