IKAN PATIN MASAK TEMPOYAK
So this is my favourite. Ikan Patin Masak Tempoyak. It very famous in my hometown which is Temerloh. Even in any ceremony such as, hari raya Aidilfitri and also wedding, my mother will cook this. The price of ikan patin at Temerloh is very cheap. Its around RM12 per kilogram. So then, I will share the recipe by my mother on how to make Ikan Patin Masak Tempoyak.
Ingredients
1 whole ikan patin, gutted, cleaned and cut into chunks.
Pounded:
6 shallots
3 cloves garlic
½ inch fresh turmeric
12 bird’s eye chillies
1 inch piece ginger, bruised
5 Tbs fermented durian (tempoyak, available at most markets and now even supermarkets)
2 stalks daun kesum (laksa or polygonum leaves)
3 cups water
3 Tbs oil
Salt and sugar to taste
Method
·
Heat oil in a pot. Fry pounded ingredients until
fragrant and the oil rises to the top.
·
Stir in the fish and pour in enough water to
cover the fish. Add the julienned galangal at this point.
·
Mix in the tempoyak well and bring to a boil.
Once it has boiled, turn down the heat and put in the laksa leaves.
·
Taste and season with salt and sugar
accordingly. Simmer until the fish is cooked- about 10 minutes.
So, you can try this at home!!!
Ikan Patin Masak Tempoyak
I do not enjoy durian. There, I said it. But tempoyak? How is it that something that is so stinky can ferment into something so delicious? Musky, sweet, sour, it is one of my favourite local condiments.
"The stinky tempoyak tempered down to a gorgeous broth."
Ingredients
1 whole ikan patin, gutted, cleaned and cut into chunks.
Pounded:
6 shallots
3 cloves garlic
½ inch fresh turmeric
12 bird’s eye chillies
1 inch piece ginger, bruised
5 Tbs fermented durian (tempoyak, available at most markets and now even supermarkets)
2 stalks daun kesum (laksa or polygonum leaves)
3 cups water
3 Tbs oil
Salt and sugar to taste
Pounded:
6 shallots
3 cloves garlic
½ inch fresh turmeric
12 bird’s eye chillies
1 inch piece ginger, bruised
5 Tbs fermented durian (tempoyak, available at most markets and now even supermarkets)
2 stalks daun kesum (laksa or polygonum leaves)
3 cups water
3 Tbs oil
Salt and sugar to taste
1 whole ikan patin, gutted, cleaned and cut into chunks.
Pounded:
6 shallots
3 cloves garlic
½ inch fresh turmeric
12 bird’s eye chillies
1 inch piece ginger, bruised
5 Tbs fermented durian (tempoyak, available at most markets and now even supermarkets)
2 stalks daun kesum (laksa or polygonum leaves)
3 cups water
3 Tbs oil
Salt and sugar to taste - See more at: http://www.friedchillies.com/recipes/detail/ikan-patin-masak-tempoyak#sthash.ZIuL84MB.dpuf
Pounded:
6 shallots
3 cloves garlic
½ inch fresh turmeric
12 bird’s eye chillies
1 inch piece ginger, bruised
5 Tbs fermented durian (tempoyak, available at most markets and now even supermarkets)
2 stalks daun kesum (laksa or polygonum leaves)
3 cups water
3 Tbs oil
Salt and sugar to taste - See more at: http://www.friedchillies.com/recipes/detail/ikan-patin-masak-tempoyak#sthash.ZIuL84MB.dpuf
1 whole ikan patin, gutted, cleaned and cut into chunks.
Pounded:
6 shallots
3 cloves garlic
½ inch fresh turmeric
12 bird’s eye chillies
1 inch piece ginger, bruised
5 Tbs fermented durian (tempoyak, available at most markets and now even supermarkets)
2 stalks daun kesum (laksa or polygonum leaves)
3 cups water
3 Tbs oil
Salt and sugar to taste - See more at: http://www.friedchillies.com/recipes/detail/ikan-patin-masak-tempoyak#sthash.ZIuL84MB.dpuf
Pounded:
6 shallots
3 cloves garlic
½ inch fresh turmeric
12 bird’s eye chillies
1 inch piece ginger, bruised
5 Tbs fermented durian (tempoyak, available at most markets and now even supermarkets)
2 stalks daun kesum (laksa or polygonum leaves)
3 cups water
3 Tbs oil
Salt and sugar to taste - See more at: http://www.friedchillies.com/recipes/detail/ikan-patin-masak-tempoyak#sthash.ZIuL84MB.dpuf
