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- Capcay Goreng Lada Hitam - chop suey with black pepper
- Bihun Goreng Kuning - fried yellow noodles
- Semur Kambing Gulung - stewed minced lamb and potato
- Serabi talas durian sauce - pancakes with durian sauce
- Udang Masak Rica-Rica Jerbung - fried shrimp in a spicy red sauce
- Tumis Bayam Ebi Terasi - fragant stewed spinach
- Udang Petai Balado - fried spicy prawns with peteh
Pla Nung Khing Sai Het - steamed fish with ginger and mushrooms
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Pla Nung Khing Sai Het
steamed fish with ginger and mushrooms
Ingredients:
1 pomfret / butterfish
Marinade ingredients:
100 gr mushrooms
5 cm jahe/ginger
50 gr pickled mustard greem
2 red lomboks
2 spring onions
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp terasi/trasi/shrimp paste
1 tsp pepper
1 tbsp whiskey
Preparation:
Cut the mushrooms into thin slices. Grate the jahe. Finely slice the mustard green, the spring onion and the lomboks. Mix all the ingredients for the marinade well. Rub the fish with the marinade and let the fish marinate for at least 60 minutes.
Then steam the fish with the marinade for 25 minutes until done.
steamed fish with ginger and mushrooms
Ingredients:
1 pomfret / butterfish
Marinade ingredients:
100 gr mushrooms
5 cm jahe/ginger
50 gr pickled mustard greem
2 red lomboks
2 spring onions
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp terasi/trasi/shrimp paste
1 tsp pepper
1 tbsp whiskey
Preparation:
Cut the mushrooms into thin slices. Grate the jahe. Finely slice the mustard green, the spring onion and the lomboks. Mix all the ingredients for the marinade well. Rub the fish with the marinade and let the fish marinate for at least 60 minutes.
Then steam the fish with the marinade for 25 minutes until done.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
