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Perut Ikan (Nyonya Preserved Fish Stomach With Herbs And Vegetables Curry)

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Spice paste

1 stalk lemongrass

6 shallots

8 dried red chilies

3 slices of galangal

1 inch of turmeric

1 tablespoon of roasted belacan

3 tablespoons of coriander seeds

6 pieces of fermented fish stomach

10 green beans (cut into 2 inches length)

1 egg plant (cut into small wedges)

1 small ripe pineapple (cut into 2 inches sticks)

1/2 lb small shrimp

5 chilies (slit and cut into 2 inches length)

1 ginger flower (sliced finely)

10 kaffir lime leaves (sliced finely)

30 daun kadok leaves (sliced finely)

20 sprigs polygonum leaves (use only the leaves)

20 sprigs of mint leaves (use only the leaves)

1 cup coconut milk

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