My mother in law used to say that if you want to be acknowledge as Batakese's wife you have to be able to cook Sang-sang and Arsik. Since my husband comes from Batakese tribe, I have tried to adapt some of the cultures, which includes the foods. When I first cooked Arsik, my husband said that it was delicious. Well I guess I passed the first test then. For next I still have to learn how to make Sang-sang.
Ingredients:
- 2 Tilapia fish, clean out the stomach and skin
- 1 lime
- 6 cloves of garlic
- 8 cloves of small red onion
- chili paddy or bird's eye chili (as much as you like)
- 2 tsp Sezchuan pepper (
Indonesian=andaliman)
- 6 candle nut
- 4 lemon grass, cut into 4cm in length
- 2 tsp tamarind
- 6cm galangal, cut into 3
- 1 tsp ground turmeric
- a bunch of basil leaves (
Indonesian=daun kemangi)
- salt
- sugar
- water
Cut lime in half and squeeze out the juice on top of the fish. Let it immerse for 15min. Meanwhile, in a blender, blend garlic, onion, chili, Sezchuan pepper, candle nut, salt and half of the lemon grass until smooth. Add some water as needed. Make tamarind juice by mixing the tamarind with 250ml hot water, and then discard the pulp.
Fill up the fish stomach with smooth blended seasoning. Do not forget to add ground turmeric to the seasoning and mix it well just before filling up the stomach cavity. In a big pan, arrange the remaining lemon grass and galangal and then place the fish on top of it. Pour the rest of the seasoning. Cook under medium heat. Add tamarind juice and a little bit sugar and stir (be very careful not to flip over the fish too many times). Cook until done in one side and then flip over the fish and continue to cook until both sides are cooked. You may cover the pan with the lid during cooking.
At last add the basil leaves just before turning off the stove.
Serve with warm steam rice.
