Perut Ikan

By request of a few friends who like my Perut Ikan, today I cook Perut Ikan. I do not like those sell in the market place because of profit maximising, they have cut off a few ingredients and diluted till the taste is out. It was a very time consuming dishes with lots of slicing. It take me nearly 3 hours for this single dish.

The recipes are :

50 g tamarind pulp
5 tbs water

Spice paste (All blended)
4 cm fresh tumeric
6 fresh chillies
8 dry chillies
120 g shallots
20 g galangal
15 g belacan

150 g small prawns
5 tbsp pickle fish stomach
50 gm long bean cut into 2.5 cm x 1 cm length
150 g pineapple cut into 2.5 cm x 1 cm length
2 small brinjal cut into 2.5 cm x 1 cm length
1 red chilly cut into 2.5 cm x 1 cm length
1 ginger flower - thinnly slice

Herbs (all finely sliced)
40 -50 daun kaduk
10 kaffir lime leaves
10 sprigs polygonum leaves
5 cekur leaves
3 tumeric leaves

2 tbs sugar,
1 tsp salt , to taste

1. Soak the tamarind pulp with warm water and extract the juice.

2. Heat some oil in the stainless steel wok, and saute the spice until fragrant. Add in the pickle fish stomach & stir well with the spice paste. Add in 5 cups of water & bring to boil. Toss in long bean, pineapple, egg plant ginger flower, red chillies herbs and simmer for 15 mins. Add salt and sugar. Serve hot.
Not too difficult la only very time consuming where you have to slice all the herbs and vege.
I have a big pot of them. Got to give away because you cannot keep for too many days.

Those herbs above can be planted in pots for our convenience.