Recipe Ingredient
- Ground spice ingredients (A)
- 35 dried chillies
- 20 shallots
- 3 cloves garlic
- 3cm square dried shrimp paste (belacan), toasted
- Ingredients (B)
- 3 stalks lemongrass, smashed
- 3-4 slices galangal
- 5 pieces dried tamarind skin (soaked)
- 2 stalks wild ginger buds, split
- 10 sprigs polygonum leaves
- 1.5kg mackerel (ikan kembung) or wolf herring (ikan parang)
- 2.5 litres water
- 2 tbsp tamarind paste mixed with 100ml water and strained for juice
- Seasoning
- Salt to taste
- Sugar to taste
Instructions
- Steam the fish until cooked, then flake and keep the bones aside.
- Blend the bones with 500ml water, then bring to a boil for 10-15 minutes. Strain the stock.
- Put tamarind juice, fish bone stock, ground spice ingredients (A) and ingredients (B) in a heavy based pot.
- Bring to a low simmering boil for 20-25 minutes. Adjust with seasoning to taste and the stock is ready for use.
