One of the old time dish which many have not heard of ! Extinct and nowhere to be found.
I recalled back this dish when I was in Chiang Mai, taste similar to the Northern Thailand clear Tom Yam Soup. Fiery hot, tangy taste from the tamarind, pungent aroma from the Belachan.
Well, I am just gonna eat this with steam rice....
Preparation: Kembung Fish (rinse and remove the gut), Belachan (slightly toasted), Tamarind (soaked in water) Onion, Lemon Grass, Red Chilli, Bird Eyes Chilli and Kaffir Lime Leaves.
Use the Tamarind juice as the base and heat it up. Throw in the Lemon Grass, Kaffir Lime Leaves, Onions, Belachan, THE CHILLIES and let it come to a boil. Add the fish and reduced the heat.
Simmer for approximately 10 mins, sugar and salt to taste, and we are ready to eat. Serve it piping hot !
Some people will be wandering are we only having the soup and fish ??!! With a dash of soy sauce on THE CHILLIES...and you can eat it too.
Serving for 3paxs
Ingredients
600g Kembung Fish
80g Tamarind Pulp (soaked in water)
150g Onion (chopped)
5pcs Kaffir Lime Leaves
4pcs Lemon Grass (bruised)
10g Belachan (slightly toasted)
1tsp Sugar
1tsp Salt
1.5lit Water
I recalled back this dish when I was in Chiang Mai, taste similar to the Northern Thailand clear Tom Yam Soup. Fiery hot, tangy taste from the tamarind, pungent aroma from the Belachan.
Well, I am just gonna eat this with steam rice....
Preparation: Kembung Fish (rinse and remove the gut), Belachan (slightly toasted), Tamarind (soaked in water) Onion, Lemon Grass, Red Chilli, Bird Eyes Chilli and Kaffir Lime Leaves.
Use the Tamarind juice as the base and heat it up. Throw in the Lemon Grass, Kaffir Lime Leaves, Onions, Belachan, THE CHILLIES and let it come to a boil. Add the fish and reduced the heat.
Simmer for approximately 10 mins, sugar and salt to taste, and we are ready to eat. Serve it piping hot !
Some people will be wandering are we only having the soup and fish ??!! With a dash of soy sauce on THE CHILLIES...and you can eat it too.
Serving for 3paxs
Ingredients
600g Kembung Fish
80g Tamarind Pulp (soaked in water)
150g Onion (chopped)
5pcs Kaffir Lime Leaves
4pcs Lemon Grass (bruised)
10g Belachan (slightly toasted)
1tsp Sugar
1tsp Salt
1.5lit Water
