Malaysian Hot & Sour Fish Dish. Find the latest Malaysia news & headlines, analysis, photos and videos on politics, government and much more. The new MSN Malaysia, your customisable collection of the best in Malaysian and global news, local showbiz, entertainment, sports, money, lifestyle, health and weather. A popular condiment in Malaysia, Indonesia, and Singapore, sambal is a sauce made from chilies, spices, herbs, and aromatics.
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Ingredients of Malaysian Hot & Sour Fish Dish
- You need of A Blended Ingredient 1.
- You need 8 tbsp of blended dried chillies.
- You need of 2 B Blended Ingredients.
- You need 1 of big yellow onion (roughly chopped).
- It’s 1 of big red onion (roughly chopped).
- You need 1 tsp of shrimp paste (optional).
- It’s 1 of big red chilli (optional).
- Prepare 1 inch of ginger.
- It’s 2 of chopped lemon grass (use white part).
- Prepare 4 of garlic.
- You need 4 slices of galangal.
- It’s of C Other Ingredients.
- You need of Fish (slices or 2 medium whole).
- Prepare 1/2 C of cooking oil.
- You need 1 tbsp of tamarind paste + 1 C water.
- It’s 700 ml of water.
- Prepare 5 sprigs of vietnamese mints.
- Prepare To taste of chicken stock granules.
- Prepare To taste of salt.
- You need 4 of tomatoes (cut into 4).
- Prepare of Lady finger/Okra.
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Malaysian Hot & Sour Fish Dish step by step
- Heat oil add B. Sauté until fragrant..
- Add A. Keep stirring until oil separate from the paste..
- Add in tamarind juice (i used asam keping or sun-dried slices of Garcinia) then water. Stir, add fish. Season with chicken stock granules/powder or cube. Stir gently and let simmers for few minutes. In goes vietnamese mint/vietnamese coriander. Next lady fingers and cut tomatoes. Let it simmer again until lady fingers soften. Adjust taste accordingly. Serve with hot steamed white rice..
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