Recipe Ingredient
- 1 bottle perut ikan (preserved fish stomach)
- 500g small prawns (shelled, washed and drained)
- 1 pineapple (remove eyes and cut into bite size)
- Cut these into 5cm lengths:
- 10 kacang botol
- 8 red chillies
- 300g long beans
- 4 long brinjals
- 10 assam belimbing (cut into halves)
- Arrange the following leaves one on top of the other, with smaller ones on top; roll and wrap tightly and shred very finely:
- 4 turmeric leaves
- 50 daun kadok (heart-shaped, dark green leaves)
- 10 daun limau purut (kaffir lime leaves)
- 2 bunches daun kesom (sweet basil)
- 2 bunches daun pudina (mint leaves)
- 10 daun cekor (resembles small, turmeric leaves)
- 10 daun sekuntut*
- Slice finely:
- 3 stalks bunga kantan
- 3 stalks lemon grass
- 3 tamarind slices
- 12 dried chillies, remove seeds and soak in water
- 20 shallots
- 5cm piece belacan
- 4 litres water
- salt and sugar to taste
Instructions
- Pound dried chillies, shallots, serai and belacan till fine. Add pounded ingredients and tamarind slices to water and bring to the boil.
- Add all other ingredients except the brinjals and prawns. Boil for an hour, lower fire to simmer, add brinjals and simmer for another 10 minutes. Add prawns and simmer for another 10 minutes. Add salt and sugar to taste.
- * This resembles kangkong leaves but with thin stalks. It has a distinctive pungent smell - which explains its name!