Perut Ikan (Fish Stomach with Herbs & Vegetable Curry)

Presenting

......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 ?

3 main parts when comes to preparing this dish

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

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 !

I would say the most time consuming dish in the nyonya cooking...3 hours straight no stop...then you get this.

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

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)

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

500g (2btls) Preserve Fish Stomach

1kg Prawn (shelled)

80g Tamarind Pulp

100ml Oil

100ml Coconut Milk
4 tbsp Sugar, to taste

1 tbsp, Salt, to taste

Jiu Hu Char (Fried Shredded Cuttlefish with Vegetables)

Another nyonya dish seldom found in KL. This is one of "the must" dish during our Chinese New Year reunion dinner.  

Goes excellent with Sambal Belachan & Lettuce Leaves. One piece of advise !...without either the Sambal Belachan or Lettuce Leaves, don't bother to make the Jiu Hu Char. Imagine you are having Nasi Lemak without any Coconut Milk in the rice...erh, you got what I mean...right ? 

The main ingredients in the Jiu Hu Char is the Shredded Cuttlefish and the Yam Bean, but for my mum, she would add in the Pee Hu (Dried Sole Fish). 

Trust me ! It definitely taste better ! 

Preparation:Chopped or finely shredded the yam bean, carrot, leek, onion, garlic, dried shiitake mushroom, pork belly, dried cuttlefish & Pee Hu (Dried Sole Fish)

Heat oil in wok to saute the garlic till fragrant.

Add in pork belly, mushroom, cuttlefish & pee hu,... stir fry for a few minutes before adding the rest of the vegy. Leave the leek till last. 

Bring to boil and simmer for 10-15minutes, stir occasionally.

Once all the vegy soften, add in pepper powder, oyster sauce, salt, & a bit of soya sauce. You can add water if too dry.

Remember the leek ! Serve with white rice

Serving for 6 person

Ingredient:

300g Pork Belly (chopped finely)
50g Shredded Dried Cuttlfish
30g Dried Pee Hu
1kg Yam Bean (chopped finely)
120g Carrot (chopped finely)
50g Shiitake Mushroom (chopped finely)
30g Garlic (chopped)
60g Leek (chopped)
100g Onion (chopped)
4tbsp Oyster Sauce
1tsp Pepper Powder
1tsp Salt, or to taste
4tbsp Oil
2tsp Soya Sauce, or to taste
200ml Water

Penang Loh Bak (Meat Roll)

The word "Loh bak" actually derived from two components of the dish,...the dark starchy dipping sauce (loh) or (lor)..depend on who spells it,.. and the meat (bak)

Most of my KL friends when they hear I am cooking lohbak they were very happy at first, but when they saw the finished product,..first thing they will ask me,...where's the prawn fritters ?...taukua ?
...century egg ????

Over the years the loh bak sellers had expanded the variety,...some places you can find crab sticks, seafood,...or even pigs' ears.

Well...try this traditional loh bak for a change !

First combine all the filling ingredients such as the meat, egg, seasoning: oyster sauce, pepper,salt, sugar, tapioca flour & five spice vegy: shred the yam bean, carrot, garlic & spring onion. (Optional ingredients water chestnut , onion,..etc) 

Mix well all the ingredients

Cut the beancurd sheets into rectangles approxiamately 5x7"

Spoon up the mixtures onto the sheets. Fold in the two sided and roll up tightly.

Let the whole thing marinate overnight in the fridge

The next day take out the meat roll & let it settle down at room temperature.

Heat up the oil and deep fry the meat rolls over a medium fire till golden brown

Drain the excess oil on paper towel & let it rest for 10mins.

Goes very well with Carlsberg Beer !


Serving (6-8 Person)

Ingredients:

1kg Lean Meat (cut into strips)
2pcs Beancurd Sheets
500g Yam Bean (chopped)
150g Carrot (chopped)
80g Garlic (chopped)
20g Spring Onion (chopped)
3tbsp Sugar
3tbsp Oyster Sauce
4tbsp Tapioca Flour
1tsp Five Spice Powder
1tsp Pepper
1tsp Salt
2 Eggs
500ml Oil