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Cook the Rice

  • Shallot paste 50 g
  • Ginger Paste 10 g
  • Fenugreek seed 15 g
  • Glutanous rice 500 g
  • Brown Rice 500 g
  • Coconut Milk 150 ml
  • Salt 5 g
  • Filtered Water 1400 ml
  • Corn Oil 30 g

Boil the Fish

  • Mackerel fish 800 g
  • Asam, slice 4 g

Curry Paste

  • Shallot paste 60 g
  • Garlic, blend to paste 20 g
  • Ginger Paste 20 g
  • Cili boh 20 g
  • Turmeric Powder 5 g
  • Fennel Powder 2 g
  • Coriander Powder 2 g
  • Cumin Powder 2 g
  • Chili Padi 15 g
  • Fish Curry Powder 15 g

Serving

  • Coconut Milk 200 ml
  • Salt 5 g
  1. Cook the Rice

    • Blend shallot and ginger into paste
    • Heat up corn oil
    • Saute all blended paste ingredient to fragrant
    • Add in all remain ingredients
    • Steam to cook
  2. Boil the Fish

    20 minutes
    • Boil the fish with asam slice to cook for 20 minutes
  3. Curry Paste

    • In a pot, combine all blended paste ingredients with powder ingredients.
  4. Serving

    • Add water and coconut milk in the pot. Bring to boil.
    • Add cooked fish when boiling.