Ikan Keli Berlada Kelantan Style (Sweet & Sour Catfish)
80% asli · Malaysian (Kelantan Influence)
A regional variation from Kelantan, this Ikan Keli Berlada incorporates a sweeter and slightly tangier profile, often with hints of pineapple or tamarind, offering a delightful balance to the chili heat.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Catfish1 kg
- Dried Chilies15-20
- Shallots8-10
- Garlic4 cloves
- Belacan (Shrimp Paste)1/2 tsp
- Tamarind Paste3 tbsp
- Pineapple Chunks1/2 cup
- Sugar2 tbsp
- Saltto taste
- Vegetable Oilfor frying
- Wateras needed
- Mint Leavesfor garnish
Langkah
- 1
Clean and cut the catfish into pieces. Pat dry.
- 2
Soak dried chilies, blend with shallots, garlic, and belacan.
- 3
Deep-fry catfish until golden brown and crispy. Drain.
- 4
In a pan, heat 2-3 tablespoons of oil. Sauté the chili paste until fragrant.
- 5
Add tamarind paste, sugar, salt, and pineapple chunks. Stir well. Add a little water if needed to create a sauce.
- 6
Cook the sauce for about 5 minutes until it thickens and the pineapple softens slightly.
- 7
Add the fried catfish to the sauce and toss to coat evenly. Cook for 1-2 minutes.
- 8
Serve hot, garnished with fresh mint leaves.
