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Sunday, October 30, 2011

Ikan Cencaru Sumbat

Ikan Cencaru Sumbat


 Less than half hour 


 Less than half hour 


 10 servings


    • 5 medium sized of cencaru fish
    Wet rempah paste
    • 3 tbsp chilli paste
    • 3in old ginger
    • 2 red onions
    • 5 pips garlic
    • 3 stalks lemongrass
    • 1/2 cup water
    • 1 thumb-sized turmeric leaf, thinly sliced
    • 1 freshly grated coconut, just the white part
    • 4 candlenut, pounded
    • 1 slice (square) dried shrimp paste/belacan, baked, pounded
    • 2 tbsp tamarind paste, mix with 1/2 cup of water)
    • salt and sugar to taste


    Blend the wet rempah ingredients till fine. Then stir-fry until fragrant for 6 minutes.
    Add the tamarind juice, candlenuts, dried shrimp paste, grated coconut, salt and sugar.
    Keep stirring until the paste is very dry.
    Lastly, add turmeric leaf.
    Then stuff the paste into the fish and deep-fry until golden brown for 6-8 minutes. (If using an oven, set the temperature at 160 degrees Celcius and bake for 10 minutes.)

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