Tuesday, September 14, 2010

Terutup Ikan Cencaru


My late father used to love having Terutup......The perfect balance of sourness, sweetness & spiciness is what makes this dish so wonderful to eat. The tinge of lemongrass & galangal makes this simple dish even more exotic! I love simple pleasures like this! Yummmmm......

Ingredients:

  • 2 Cencaru Fish, cleaned, rubbed with 1 tsp salt & 1 tsp turmeric powder and deep fried
  • 1 cup chilli paste
  • 1 large onion, sliced
  • 1 tbsp tamarind paste mixed with 1/2 cup water
  • 1 tbsp shrimp paste, roasted
  • ¼ cup vegetable oil
  • 3 tbsp palm sugar
  • 2 lemongrass, bruised
  • 2 inches galangal, bruised
  • 2 tsp salt

Ingredients to blend:

  • 8 shallots
  • 4 cloves of garlic


Method:

  1. Heat oil in a pot. Sautee' the blended ingredients till fragrant.
  2. Put in the shrimp paste & cili paste. Sautee' further till the oil separates.
  3. Pour in the tamarind juice, sugar & salt. Stir till it boils.
  4. Put in the slice onions & cook till limp.
  5. Pour the gravy over the fish & serve.

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