Thursday, September 06, 2007

SAMBAL FISH DIP


It's not so much about the fish, but more on the dip that accompanies the fish, which greatly compliments the dish. Like most of the ancient method of cooking, there is more reliance on agak-agak (estimation); my mom's is no exception.

In our household, this dip is solely used with the Terubuk. It sells at around RM35 per kilo (the one on left is about 1½ kg.). Tourists from Peninsula Malaysia buy a lot of these salted varieties from the Satok Market, Kuching; and they are at around RM10 for 3 fishes (about 2 kg.). Do you think they are on to something the locals don't? Hmmph!!!

METHOD


Finely chop 1 chilli, 2 stalks of lemongrass (white parts), and thinnly slice 3 shallots. Put all into a bowl.

Squeeze 1 lime for its juice.

Add 1 tbsp. of sugar to the chopped ingredients.

Scoop 1 tsp. of sambal belacan (2 chillies + 10gm. belacan) into the mix.

Add the fried onion/mushroom mixture. Mix throughly. Then divide the meat mixture into 4 equal proportions. Roll each of them into a ball.

Add in ½ of the amount of squeezed lime juice. Stir the mixture. If it's too sour, add a bit of boiled water, and adjust accordingly to your taste with sugar and soy sauce if necessary.


Below is my mom's handy work, fry-steamed fish in a pot...


...and this is mine - less hassle; baked in the oven.


*Similar type of fish with thick skin and lots of scales can be used to the same effect.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

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