Sunday, September 3, 2017

古来鱼 Gulai Ikan

There are so many versions of Gulai Ikan recipes out there and today I am trying out this simple version which is more towards my husband's preference.

For this dish, it is best cooked with fish with meaty flesh such as spanish mackerel, sea bass or red snapper. If you like, you may also include prawns to enhance the flavor.

Gulai Ikan

Ingredients 材料

500g Fresh Grated Coconut 新鲜老椰丝
900ml Water 清水

500g Fish 鱼
150g Prawns 虾
4 Tomatoes 番茄 (cut into chunks 切块)
150g Petai 臭豆 (optional 自选)

1.5 cm Galangal 蓝姜
1 cm Tumeric 黄将
1 cm Ginger 姜
10 pcs Shallots 小葱头
1 clove Garlic 蒜头
10 pcs Red Chilis 红辣椒
5 pcs Dried Red Chilis 红辣椒干 (optional 自选)
2 Tomatoes 番茄
2 Tbsp Belacan 马来栈/虾膏
1 Tsp Cumin Powder 小茴香粉
2 Tsp Coriander Powder 芫菜粉

6-7 Tbsp Cooking Oil 食油
1 Stalk Lemongrass 香茅 (crushed 压碎)
1-2 Tbsp Fish Curry Powder 鱼咖喱粉
4-5 Tsp Assam Juice 新鲜阿桑汁
1 Cup Grated Coconut Pulp 椰丝
900ml Coconut Milk 椰浆
1 Tbsp Sugar 砂糖
Salt to taste 盐


Combine (A) into a mixing bowl and set aside for several minutes. Squeeze and strain out the milk and refrigerate for later use. Retain a cup of the used coconut pulp for cooking later.

Combine (C) into a food processor and blend into paste form. If you have ready made chili sambal paste, you may omit the red chilies with 2-3 Tbsp of sambal paste together with the other ingredients (C) while blending. Set aside.

Heat up cooking pot until it starts to smoke, then add oil, lemongrass, curry powder (D), blended sambal paste (C) and saute for 1 minute. Stir in 6-7 Tbsp of coconut milk and lower the heat. Allow the mixture to simmer for several minutes.

Add tomatoes (B), grated coconut pulp, balance coconut milk and assam juice (D) and bring to boil.

Add fish (B) and continue to simmer under medium heat for another 10 minutes. Add prawns and petai (B) and cook for a further 5 minutes.

Lastly add sugar and salt to taste.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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