Episode 3 Back to Recipes
IKAN GERANG ASAM
Spices Other Ingredients
  • 40g tumeric
  • 40g candlenut / buah keras
  • 40g belachan
  • 120g dried red chillies (before soaking)
  • 150g galanggal / lengkuas
  • 360g shallots
  • 1kg tenggiri / Spanish mackerel fish tamarind juice (50g tamarind with 400ml water)
  • 4 tbsp of oil
  • 2 tbsp of salt

METHOD

  1. Pound spices into thick paste.
  2. Wash and cut fish into 2 cm pieces, remove the fins and innards.
  3. Heat oil and sautee spices till fragrant.
  4. Add tamarind juice and bring to boil.
  5. Put in the fish one by one. Add salt and let it simmer for 10 minutes.
 
KUIH KOSHUI
Gula Melaka Syrup Coconut Mixture Batter
  • 450g gula melaka
  • 250g sugar
  • 300ml water
  • 1 grated coconut
  • 2 tbsp salt
  • 3-5 pandan leaves
  • 200g plain flour
  • 30g sago/tapioca flour
  • 900ml water
  • 1 tsp alkaline water

METHOD

  1. Cut the gula melaka into small pieces.
  2. Put it into a saucepan, together with the sugar and 300ml of water.
  3. Add in 3-5 pandan leaves and bring it to a boil until the sugar dissolves completely to form syrup.
  4. Steam coconut and empty pan for 3-5mins.
  5. Sieve the plain flour into a bowl, followed by the sago flour.
  6. Gradually add 900ml of water into the flour.
  7. Pour gula Melaka syrup into the bowl of flour batter and stir it completely.
  8. Pour the mixture into the steamed pan and steam for 20 minutes.
  9. Put grated coconut mixture on top of kuih koshui before serving.