Assam T'ng (Tamarind Fish Soup)

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  

Assam Ko Heh (Tamarind Prawn)

I have always wanted to share this easy-to-made dish, this is one of the unique nyonya dish I will cook when having Nasi Lemak. 

Want to know how I eat ? Using your hand, just dip the Assam Ko Heh into the Sambal Belachan and with your fingers scoop the Nasi Lemak and in goes into your mouth ! After that, lick your fingers,...well, you can still taste the sourish taste of the tamarind, perhaps a bit of the pungent Sambal Belachan. 

Erh,...disgusting ? Trust me,...it's worth it !

Clean and devein the Prawn.

Soak the Tamarind Pulp with water, mix with the Prawn, add some Salt and Sugar.

Leave aside and let it marinate for 3 hours in the fridge.

Heat up oil over medium fire, in goes the Prawn and fry till slightly burnt. Add some Dark Soy Sauce if you wish. 

  
Serve with Nasi Lemak.

Serving for 4paxs.

Ingredient
800g Prawn (Clean & devein)
50g Tamarind Pulp (Soaked in water)
1tbsp Sugar
1tsp Salt
1tsp Dark Soy Sauce
3tbsp Water
5tbsp Oil

Kerabu Bok Nee with Shredded Chicken

I am capturing the series of recipe on easy, spicy and sourish dish.

Preparation: Chicken Breast (boiled and shred), Black Fungus (soaked and blanched with hot water), Onion, Chilli, Coriander Leaves, Cucumber (optional), Kaffir Lime Leaves.
  

Once all the ingredients are ready, put in a bowl. Add Sugar and Salt to taste, sprinkle some Lime Juice, Fish Sauce and mix it well.

We are ready to eat.

You can add Sambal Belachan, Toasted Coconut and Ginger Flower if you wish.

Serving for 3paxs.

Ingredients

150g Chicken Breast (boiled and shredded)

20g Black Fungus (soaked and blanched with hot water)

6pcs Kaffir Lime Leaves (cut finely)

100g Cucumber (cut finely)

5g Coriander Leaves (cut finely)

80g Onion (chopped)

6pcs Bird Eye Chilli (cut finely)

1tbsp Sugar (to taste)

1tsp Salt (to taste)

4tbsp Lime Juice

2tbsp Fish Sauce