Recipes - Malaysian & Singaporean

Lemak Perut Ikan (Spicy Fish Stomach in Coconut Sauce)
Lemak Perut Ikan


Lemak Perut Ikan is known as the Mother of all Peranakan and Nyonya dish. This aromatic tangy tamarind-based curry is made with preserved fish stomach (perut ikan) with a host of exotic herbs and spices. It is a time consuming dish to make yet it is flavourful and the taste structure is deep and complex.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

Spice Paste

2 large red chillies
4 dried red chillies
1cm fresh turmeric
2 stalks lemongrass
15g shrimp paste (belachan)
15g galangal (lengkuas)
90g small red onions

Stock

30g tamarind mixed in 1L water

Ingredients A

4 long beans (cut into 3cm length)
¼ pineapple (cut into 1 cm cube)
1 small eggplant (cut into 3 cm length)
100g medium size prawns (shelled)
100ml coconut cream

Seasoning

1 tbsp sugar
1 tsp salt

Ingredients B

5 - 6 tbsp preserved perut ikan or salted fish stomach (soaked in water to remove the excess salt)
2 red chillies (deseeded, cut into triangles)
30g eggplant

Herbs

30 wild pepper leaves (betel or kaduk leaves)
10 kaffir lime leaves
5 sprigs laksa leaves (kesom leaves)
5 sand ginger leaves (cekur leaves)
1 turmeric leaf
5 sprigs Thai basil leaves
5 sprigs mint leaves




Steps:
  1. Grind the spice paste ingredients until fine.
  2. Soak the tamarind in water. Squeeze the soaked tamarind in the water to release the flavour, until the water turns a creamy brown. Remove the pith and set the tamarind water aside.
  3. Add the spice paste and tamarind water to a pot, bring to a boil and stir well. Lower heat and let it simmer for 20 minutes.
  4. Add in ingredients A to the pot and cook for 6 minutes.
  5. Add in ingredients B, seasoning and herbs and simmer for another 15-20 minutes.
  6. Garnish with sliced torch ginger flower and serve with rice.

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Lemak Perut Ikan (Spicy Fish Stomach in Coconut Sauce)

Lemak Perut Ikan (Spicy Fish Stomach in Coconut Sauce)

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Lemak Perut Ikan is known as the Mother of all Peranakan and Nyonya dish. This aromatic tangy tamarind-based curry is made with preserved fish stomach (perut ikan) with a host of exotic herbs and spices. It is a time consuming dish to make yet it is flavourful and the taste structure is deep and complex.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

Spice Paste

2 large red chillies
4 dried red chillies
1cm fresh turmeric
2 stalks lemongrass
15g shrimp paste (belachan)
15g galangal (lengkuas)
90g small red onions

Stock

30g tamarind mixed in 1L water

Ingredients A

4 long beans (cut into 3cm length)
¼ pineapple (cut into 1 cm cube)
1 small eggplant (cut into 3 cm length)
100g medium size prawns (shelled)
100ml coconut cream

Seasoning

1 tbsp sugar
1 tsp salt

Ingredients B

5 - 6 tbsp preserved perut ikan or salted fish stomach (soaked in water to remove the excess salt)
2 red chillies (deseeded, cut into triangles)
30g eggplant

Herbs

30 wild pepper leaves (betel or kaduk leaves)
10 kaffir lime leaves
5 sprigs laksa leaves (kesom leaves)
5 sand ginger leaves (cekur leaves)
1 turmeric leaf
5 sprigs Thai basil leaves
5 sprigs mint leaves

Instructions
  1. Grind the spice paste ingredients until fine.
  2. Soak the tamarind in water. Squeeze the soaked tamarind in the water to release the flavour, until the water turns a creamy brown. Remove the pith and set the tamarind water aside.
  3. Add the spice paste and tamarind water to a pot, bring to a boil and stir well. Lower heat and let it simmer for 20 minutes.
  4. Add in ingredients A to the pot and cook for 6 minutes.
  5. Add in ingredients B, seasoning and herbs and simmer for another 15-20 minutes.
  6. Garnish with sliced torch ginger flower and serve with rice.

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