This is a dish my late mum used to make. Usually it is made with river fish such as haruan etc. My late dad loves to eat river fish but my late mum is never in favor of cleaning them so we kids will know when he buys them. There will always be a lot of sighing and loud retorts from her. This is not asam tumis but almost alike..maybe we the northerners called them by a different name.
Ingredients:
20 pcs large prawns, cleaned but not shelled
200 gms mussels (optional - u can put fish pieces, calamaris etc)
4-5 pcs of shallots
2 pcs garlic
1 inch belacan
1 inch halia
1 inch fresh turmeric ( 1/2 tsp of turmeric powder is also ok)
2 tbsp blended dried chillies
2 pieces of asam keping
2 tbsp asam jawa puree
2 pcs lemon grass, trim n using the back of the knife, give it a few tap on the lemon grass.
1 ikan bilis stock cube
1 liter of water
1 cucumber, halved and cut into small pieces
1 pc of green fresh chillie
2 pcs of fresh tomatoes, cut up into quarters
oil for frying
salt n sugar to taste
Chinese parsley for deco
Method:
1. Blend the belacan, shallots, garlic and fresh turmeric together.
2. Heat up the pot and put some oil. once oil is hot, pour the blended mixture into it. Add 2 tbsp of the blended chilli and fry for a while till the aroma comes out. Then add a liter of water.
3. Let the water boil and add the cucumbers, green chilli and tomatoes
4. Add the bruised lemon grass, asam keping plus the ikan bilis stock into the pot. Simmer for a further five minutes.
5. Add salt and sugar to taste plus the tamarin puree into the pot.
6. Lastly add the prawns and simmer for at least 5 minutes.
7. Ready to be served with hot rice..
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