Presenting
......The mother of all nyonya dish,
.....The most time consuming,
3 main parts when comes to preparing this dish
Combine the paste and tamarind juice in the pot, add in the preserve fish stomach and the vegy bring to boil and allow it to slimmer for 15 min
Add in all the herbs and let it boil for another 20 min before the coconut milk & prawn goes into the pot
Sugar & salt to taste (go easy on the salt coz the preserve fish stomach will be even more salty the next day) Best serve with white rice !......The mother of all nyonya dish,
.....The most time consuming,
....The most authentic,
...with The most vegy, & herbs which many have not seen,
..The ultimate Nyonya Dish
The PERUT IKAN....huh ?!!!!!
This is most answer I get from my fellow colleagues...huh ?
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The Vegy: pineapple, aubergine, 4 angle bean, long bean, tomates, red chillies, pea aubergine (if you can find)....cut into small pieces
The Herbs: Tumeric leaves, kadok leaves, kaffir lime leaves, cekur leaves, ginger flower, basil & mint leaves....slice finely
The Paste: Red chillies, tumeric, lemongrass, shallot, galangal, belachan, garlic....blend & saute under medium heat for 15-25 min till fragrant
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Add in all the herbs and let it boil for another 20 min before the coconut milk & prawn goes into the pot
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Well,.. but it's definitely worth it,..especially when you are cooking for your best friends.... again some of the ingredients have to get it in Penang only.
Imagine one small bowl for a person cost approximately RM12- RM16 in some of the nyonya restaurants in KL
The whole pot for 20 people only cost RM 60,....but +++ 3 hours cooking !!!??? with a Nyonya Chef (Original Penang Aunty) all the way from Penang & a hongkong maid to wash plate????....it's PRICELESS
Imagine one small bowl for a person cost approximately RM12- RM16 in some of the nyonya restaurants in KL
The whole pot for 20 people only cost RM 60,....but +++ 3 hours cooking !!!??? with a Nyonya Chef (Original Penang Aunty) all the way from Penang & a hongkong maid to wash plate????....it's PRICELESS
Serving 10 pax
Ingredient
Paste (Blend & Saute)
200g Red chillies
30g Turmeric
150g Shallot
30g Lemongrass
20g Galangal
20g Belachan
Vegy (Cut into small pieces)
Vegy (Cut into small pieces)
500g Long Bean
500g Aubergine
300g Tomato
200g 4 Angle Bean
100g Pea Aubergine
100g Red Chillies
Herbs (Sliced Finely)
100g (2) Ginger Flower
50g Mint Leaves
50g Basil Leaves
300g Kaduk Leaves
20g Turmeric Leaves
10g Kaffir Lime Leaves
100g Cekur Leaves
100g Cekur Leaves
500g (2btls) Preserve Fish Stomach
1kg Prawn (shelled)
80g Tamarind Pulp
100ml Oil
100ml Coconut Milk
4 tbsp Sugar, to taste
4 tbsp Sugar, to taste
1 tbsp, Salt, to taste
10 comments:
With imported helping hands from around the world and so many hours of hard careful preparation on top of exotic almost extinct herbs , surely must be worth more than priceless. To be safe , we will need to order the nyonya chef(s) first then the dish ! Plse give us your quotation for a table of 8+8 , TQ
Shall we do it after CNY. You find the place I'll get the food.
hi nyonya chef,
i googled search perut ikan and found your website. i live in australia and have no access to preserved perut ikan. do you by any chance know how to preserve perut ikan or do you know anyone who knows? your help is much appreciated.
mae
Hi ! Thank you for visiting. Well, firstly find the fish stomach. Must be from a big fish ! Then clean it, rub with coarse salt and preserved it for at least 3 weeks and that's it ! Try it ! You will definitely rock the whole Australia !
Big fish? how big must the fish be?can it be from any type of fish? How to preserve the perut; i.e. after rubbing the salt, do you put it in the fridge or sun it? As you can see from my questions I haven't got the slightest clue how the preservation bit works. :(
As I know it can be from any fish's stomach, the thing is, will you be able to get fish stomach in Aus !
After rubbing the salt, put it in a glass container, ie. a ketchup glass bottle and just let it rest in room temp. for 3wks. The perservation process already started...Done !
If any fish stomach will do the job then I think it shouldn't be any problem getting them in Australia. Maybe I can talk to some fish mongers about it. Thank you so much for the tips, they are very helpful!
Feel free to drop a note if you do need any further info.Happy Cooking !
Where do you source for the perut ikan here in KL/Penang?
I can't find it in KL, so all the way air flown from Pg...ha.
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