Ikan Patin Masak Tempoyak with Petai (Regional Twist)
80% asli · Malaysian (Pahang influence)
A flavorful variation of Ikan Patin Masak Tempoyak, incorporating the unique aroma and texture of petai (stink beans), a popular addition in certain regional Malaysian cuisines, particularly from Pahang.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Patin fish (catfish)500g
- Tempoyak (fermented durian)150g
- Petai (stink beans), shelled1 cup
- Red chilies10
- Bird's eye chilies5
- Shallots5
- Garlic3 cloves
- Turmeric1 inch
- Galangal1 inch
- Lemongrass1 stalk
- Turmeric leaves2
- Water200ml
- Saltto taste
- Sugar1 tsp
Langkah
- 1
Prepare the spice paste: Blend or pound red chilies, bird's eye chilies, shallots, garlic, turmeric, and galangal until smooth.
- 2
Bruise the lemongrass stalk.
- 3
In a pot, combine the spice paste, bruised lemongrass, tempoyak, and water. Bring to a simmer.
- 4
Add the catfish pieces and shelled petai to the simmering sauce. Cook until the fish is cooked through and tender, about 20-25 minutes.
- 5
Stir in the turmeric leaves and season with salt and sugar to taste.
- 6
Simmer for another 5-10 minutes to allow the flavors to meld. Serve hot.
