Salted Fish With Assorted Herb Leaves Curry aka Perut Ikan

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3-4 pcs salted fish – soaked in hot water for 10 minutes, drained and set aside or perserved fish stomach
1/2 kg small prawns
1/2 kg fresh cockles – deshelled
1 tbsp Tamarind paste (3 tbsp water)
250 ml thick coconut milk
Salt, sugar to taste
3 tbsp oil
500-800 ml water

Herbs – shredded thinly
1 turmeric leaf
30-40 pcs daun kaduk
6 kaffir leaves
1 ginger flower
20 mint leaves
A cup of daun kesom

Blended Ingredients
2 stalks lemongrass
1 inch turmeric
1 inch galangal
10 shallots
4 cloves garlics
1 inch ginger
15-20 dried chillies – soaked in hot water
1 inch toasted belacan
1 tsp coriander powder
1 tbsp oil
50 ml water

2 small egg plant – cut into small strips
6 long beans – cut into 2 inch in lengthwise
1/2 pineapple – cut into strips
3 fresh red chillies – slit and cut into 2 inch

1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add in salted fish/fish stomach and stir well with the paste.
2) Add in water, tamarind water and bring to a boil. Add in all the vegetables, simmer for 15 minutes. Add in coconut milk, prawns, chillies and herbs and simmer for another 15 minutes. Lastly add in cockles, stir to fix well and off heat.
3) Season with salt and sugar, taste accordingly and adjust to your preference.

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Nonya Assam Laksa

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1 kg ikan kembong/ikan batu
1 big can sardines in tomato sauce/chilli tuna
Laksa noodles
3 tbsp tamarind paste (mixed with 150 ml water)
8 pieces assam keping
Salt and sugar to taste
1 cube knorr ikan billis
5 slices galangal
3 stalks lemon grass – bruised
2 stalks bunga kantan – halved
10 stalks daun kesom

Pounded/blended ingredients
25 dried chillies (soaked till soft and cut)/3 tbsp chilli paste
10 small shallots
4 cloves garlic
1 inch toasted belacan
1 inch galangal
2 stalk lemon grass

Vegetables – Shredded/sliced for Garnishing
1 cucumber
2 bunga kantan
2 big red onion – sliced thinly
3 red chillies
6 chilli padi
Mint leaves
1 pineapple – cut into strips
Calamansi – halved

hae ko/prawn paste (mixed with hot water to dilute it)

1) Clean the fish, remove guts. In a pot bring water to boil, add in fish and boil for about 8-10 minutes. Transfer the cooked fish onto a big plate and let it cool. Strain the fish stock, add in the assam keping, daun kesom, bunga kantan, galangal, lemon grass, ikan billis cube and tamarind water. Continue to boil in low heat.
2) Pick the flesh out of the fish and blend the bones with 200 ml of the stock. Strained and
discard the bones. Pour strained stock into the fish stock. Break the fish meat into tiny pieces and sardines in the soup, cover and lower the heat.
3) Heat oil in a wok and saute the blended ingredients till aromatic and spicy. Transfer the spice paste into the boiling stock. Season with salt and sugar. Taste the assam laksa stock to make sure it’s sourish, spicy , sweet to your liking.

To Serve:

In a serving bowl, add in the laksa noodle and garnish all vegetables on top. Pour the fish broth over it and serve immediately with a spoon of hae ko/prawn paste (optional)