Thursday, June 9, 2011
I am such a lazy blogger...I admit! This one was made in 2010, but it kept in my file for more than a year. The story behind this food...hhmm..let me recall the memory..
I missed my mom's cooking, well as always. She used to make this particular dish using smoked sting ray. While chit-chatting with one of my foodie friends, she mentioned she's made similar dish using eggplant and tempeh. So I checked her blog out and find the recipe. So this recipe was adapted from Pepy's.
1 big mackerel, cleaned
300 ml coconut milk (not too thick not too thin)
3 kaffir lime leaves
salt and sugar to season
Grind into paste:
3 cloves garlic
3 candlenuts, toasted
1/2 tsp terasi (dried shrimp paste), toasted
2 red chillies
3 bird's eye chillies (add more if you like it spicy)
2 cm kencur (also known as kaempferia galangal), I used powder one
Sprinkle lime juice and salt all over the fish. Grill it for 20min or until done. Keep it aside.
In a pot, add coconut milk, spices paste, lime leaves, salt and sugar. Simmer for couple minutes until thicken and well mixed.
Place grilled fish on a serving plate. Pour the coconut milk mixture over.