5 tenggiri steaks
1kg rice
Ulam to cook with rice:
2 turmeric leaves
2 torch ginger leaves
2 stalks daun kesum
2 cekur leaves
2 na dam leaves
2 daun kentut
2 daun kudu
2 stalks curry leaves
2cm fresh turmeric
2 stalks lemon grass
(You can omit or add the ulam listed subject to availability)
2 pandanus leaves
3 kaffir lime leaves
2 tablespoon palm sugar
Garnishing:
1 cucumber, pared and julienned
1 onion, finely sliced
15 stalks of polygonum leaves, finely cut
10 long beans, finely sliced
1 bunga kantan, finely cut
3 stalks of lemongrass, finely sliced
Fried grated coconut:
1/2 a coconut, finely grated
8 shallots, finely sliced
2cm ginger, sliced
Palm sugar and salt to taste
Sambal Belacan:
15 chillies
5 shallots
3 cloves of garlic
Budu
4 bird’s eye chilli
Lime juice, to taste
Fish crackers Method
Slice all the ulam leaves and either blend or pound finely. Add 2 glasses water to leaves and extract the juice. Sieve and repeat with another glass of water.
Wash rice. Add ulam juice to the rice. Add three pieces of pandan leaves and kaffir lime leaves, and 1/2 a block of palm sugar. Cook in a rice cooker.
Rub some salt on the fish and grill over a low fire. When cooked, let it cool and then break into flakes.
Dry fry the grated coconut with sliced shallots, ginger, palm sugar and salt over a low fire. When the mixture turns fragrant, lightly flatten the grated coconut with the back of your spatula.
Dry fry belacan with shallots and garlic over a low fire until fragrant. Blend this mixture with chilli to make the sambal belacan.
Mix some budu with limau kerat lintang and bird’s eye chilli.
Serve the rice with the grilled fish, finely sliced garnishings, sambal belacan, budu and fish crackers. |
