Tuesday, October 23, 2012

Sambal Tumis Ikan Tongkol

First of all must thanks Wendy for providing and translating this recipe for me :D After cooking gulai ikan tongkol, I've left with half a portion of the fish in the freezer as I've planned to cook this sambal version ^.^ This dish really have to goes with the Nasi Lemak!! It is so appetizing when drenching the rice with the sour & spicy gravy!  

  • 4 pieces ikan tongkol
  • 8 pcs asam gelugor
  • 6 heap tbsp chilli boh
  • 2 cloves garlic
  • 3 shallots
  • 1/2 onion
  • 2 tbsp palm sugar, or to taste
  • 2 tsp salt, or to taste
  • 1/2 onion sliced
  • 2.5 cup fish broth

  1. Boil fish with asam with pinch of salt on low heat for about 10mins.
  2. Meanwhile, process garlic, shallots & onion till smooth.
  3. Reserve fish broth. Heat some oil in wok, pan fry tuna till golden brown.
  4. With remaining oil in wok, saute chilli paste and onion paste until glossy and oil separates.
  5. Add in palm sugar, salt & fish broth and bring to boil.
  6. Add in tuna and sliced onions and simmer until onions is softened and gravy thickens to your preference. Serve with Nasi Lemak.

 I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings


lena said...

looks mouthwatering! is this nasi lemak terengganu style? are you submitting this to MFF?

Peng said...

Only the sambal tongkol is Terengganu style, opps i will check the link again :) and yes I've forgotten to email u my submission :)

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