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Sunday 3 March 2013


I like to eat dishes that are spicy and sour, but not too spicy; just moderate to my taste.  Dishes like Tom Yam, assam pedas, oooo, yum!  Previously I do not know a thing about cooking this type of dishes,  as I find cooking this dishes are so troublesome and tedious.  So many ingredients required and you need to grind all those spices and herbs in, and moreover some spices I never heard or seen before. 

But eversince I started food blogging and looking at others cooking these yummy food at home, it has prompted me and 'brave' myself to cook this at home.  Homecooked food always the best ~ you eat with at least less worrisome!

I'm sorry the photos weren't good taken as the day has started raining and already turn dark indoor.  

Recipe sourced from Wendy of Table for 2...or more 

3 whole fish (I used Ikan Kembung)
1 torch ginger bud (half)
4 sprigs daun kesum
2 lemon grass, (4” from the base) smashed
10 lady fingers
2 tomatoes
50gm tamarind paste
700gm water
4 tbsp oil
Salt & sugar to taste

Grind to paste ingredients
12 dried chillies, soaked, cut and deseeded
1 onion
4 cloves garlic
5gm belacan (toasted)
5gm tumeric root
15gm ginger

Mix the tamarind paste and water, stir to mix well.  Set aside.
Heat wok, add in oil and sauté the chilli paste till glossy and oil split.
Put in the lemon grass, torch ginger,  daun kesum,  and tamarind juice.  Bring to a boil.
Put in the lady’s fingers and the fish in.
Let it bring to a boil, lastly add in the tomatoes and lightly give it a stir.
Serve hot with rice.

As long as you have the ingredients or using any fish, I assure you this is still as good, because the spicy sauce simply is so appetizing!

I am submitting this post to Malaysian Food Fest  Johor month