I have a love-hate relationship with November & December.
It’s the monsoon season time, which means I need to get ready with sweater and kickers and hot tea.
So today, I’m going to blog another simple Asian (Malay specifically) dish and how nicely it is to serve on such a rainy day.
You will need:-
1 lemongrass (crushed)
1 cm of ginger
garlic & red onion (finely slice)
2 1/2 tbsp of tamarind (add in 2 cup of water & once the tamarind is soaked in the water, take out the seeds away)
2 bream fish
1 glass of water or depends on consistency
salt & sugar
- First of all, fry your fishes that coated with turmeric and salt into a hot skillet. Fry till it is half cooked.
- Put the fishes aside.
- On a new pan, add in some oil and once it’s hot, stir in the onion, garlic and ginger. Add in the lemongrass along.
- Add in tamarind water once the fragrance of your stir risen up. Add in along a pinch of salt and sugar.
- This is the time where you can add in your chilies. I do not add in the chilies earlier on as I did not want them to break apart.
- Next, pour in a glass of water. Again, depends on your own consistency. Some might love to have a watery gravy or some prefer to just have a little bit of it. For me, I prefer a little gravy.
- Last, put in your fried fish earlier on.
- Taste it before you turn off the heat. And when it’s done, serve.
This dish is best served with hot rice with some fried vegetable on the side. I had pak choy stir with egg.
Simple, isn’t it? Hope you guys try and enjoy this simple recipe. 🙂