The Ugly Duckling

Measurements:
Note that measurements are not specific as in exact weight or litres.
A bowl - usually standard chinese rice bowl
A pinch for salt
A thumbsize - reference to shrimp paste

Index:
Shrimp paste or belacan in malay is fermented prawns. It appears like dark brown butter but smells like dead fish. Pungent/strong. To use, cut a piece off and gently fry under slow fire until it crumbles to a powdery form. Please close the windows to your kitchen, otherwise the whole house/furniture will smell.


Suitable fish (ikan in malay):

Ikan kembung,
Ikan bawal hitam / putih
, salmon, tuna chunks, red snapper.
Recipe is for 700 grams of fish

Ingredients for the curry:

To blend together
1. A bowl of shallot (size of bowl rice bowl)
2. 3 tablespoon of ground chilli (dried) or chilli paste
3. 1 teaspoon of turmeric powder (for color)
4. 1 thumbsize belacan
5. 3-4 stalks of lemon grass

6. Cooking oil about 3/4 bowl (mom says more oil makes the curry attractive).

7. Tamarind 3 tablespoon mix with 2 bowls of water
8. Sugar and salt to taste.
(Sugar creates a balance in the sourness of the tamarind)

9. Garnishing cut large onions in circles and ginger flower (bunga kantan).

Method:

1. Heat oil
2. Fry the blended ingredient on low fire until fragrant. You want to be able to see the oil separating from the ingredient.
3. Add tamarind juice - increase fire till everything boils. Add sugar and salt to taste.
4. Add fish and garnishing (onions & ginger flower). Allow to cook for about 10 minutes or till fish is cooked.

MMMMMmmm! Mom is beside me now as I write.