1 kg Ikan Kembong
600 gm Shallots/small Onions
300 gm Garlic
300 gm young Ginger
100 gm *Dried Chilli,soaked
20 gm Curry leaves
50 gm Bunga Kantan
200 gm Dried Prawns, soak in hot water for 20 minutes
50 gm Daun Kesum, sliced
500 ml fresh Santan
2 litres *Fish Stock
200 gm *Fish Curry Powder
300 gm Kerisek
Salt & Sugar to taste
1" Cinnamon stick/Kayu Manis
Cucumber, remove skin & seeds & slice into thin strips
Bunga Kantan, sliced
Long beans, raw, sliced
Red Chilli, sliced
Limau Kasturi, one per bowl
10 boiled egg
Bean Sprout/Taugeh, raw
1 packet Spaghetti, boiled al dente or your usual noodles [Spaghetti is a nice change]
Put in a blender 4 Red Chllies, 6 Chilli Padi, 2" toasted" Belacan & 2 Tabsp Assam Jawa water (Take a small handful of Assam Jawa mix with some boiled cool water, squeeze & strain]
- Fry the grated coconut without oil, till golden brown then blend same.
- Pound the dried prawns finely. Set aside.
- Blend shallots, garlic, ginger & dried chilli till fine. Set aside.
- Wash fish & boil fish with 2.5 litres of water & Retain this for your stock, you need 2 litres of stock. Debone the fish.
- Blend the fish meat with a little water/stock. Set aside.
- Boil water in a big pot, throw in some salt & Spaghetti & boil it till al dente [read the package for boiling time].
- *Slate/mix well the 200 gm Fish Curry Powder with the 2 litres Fish Stock; making sure to smoothen any lumps. Set aside.
- Heat oil in a frying pan & saute Spices till fragant.
- Add in the blended Shallot mixture, the curry leaves, bunga kantan, daun kesum, dried prawns & grounded fish meat.
- Add in the Fish Curry Powder solution & stir. Add in the fresh Santan.
- Stir well & add in the Kerisek & season with salt & sugar.
- Assembled the boiled Spaghetti/noddles & condiments in a bowl. Pour hot soup over.
Sorry for swaying from what I wanted to say on the onset in respect of this class. I came out from it, enriched, learning so much in terms of presentation esp when you want to do this as a sit in dinner. The Chefs displayed each condiment in beautiful individual bowls and these bowls were then placed in a big round platter and the noodles were placed in bowls on the dinning table and the "soup" was warming away in a electric steam boat on a side table; simmering gently away to the tune of pleasant soft music and the sweet aromatic waft coming from the electric steam boat was almost electrifying; it was almost like sheer extesy when the soft gentle growls from our tummy swayed in tanden with the music :) :) :)
Till my next post, xoxo, Ophelia