ASEAN Life Vol: 2 March - May 2014 | Page 40
recipe
For the curry paste:
2 tsp chilli paste
1 tsp brown sugar
3 garlic cloves, chopped
1 shallot, chopped
2 pcs Kaffir lime leaves, chopped
3 lemongrass stalks, chopped
1 small piece of galangal, thinly sliced
1 tsp of turmeric powder
Salt to season
For the fish:
© cobraphoto-Fotolia
Streamed curry fish in banana leaf cup isolated
Indonesian fried rice with vegetables, shrimp
Cambodian
Fish Amok
Cambodia
Ingredients:
3 to 4 cups cooked rice, fluffed and cooled
Nasi Goreng
to room temperature or use leftover rice
2 1/2 tbsp kecap manis (sweet soy sauce)
INDONESIA
1 tbsp sweet chilli sauce
1 tbsp dark soy sauce
1/4 cup peanut oil or vegetable oil
1 brown onion sliced thinly
Nasi Goreng is considered to be Indonesia’s national dish and literally
1/2 tsp shrimp paste
1 tbsp fish sauce
1 tbsp oil
1 tbsp white sugar
1 cup spinach leaves
1 egg
Salt to taste
steaming the fish in banana leaf cups for 15 minutes, along with the
other ingredients.
Procedure:
Using a mortar and pestle, pound the garlic, shallots, Kaffir lime
leaves, galangal and the lemongrass until a paste is formed. Add the
egg. Other variants use salted dried fish.
1 tsp sambal olek
1 cup coconut milk
referred to as “Khmer” food. Traditionally, the dish is cooked by
with sweetened soy sauce and other ingredients such as chicken, shrimps and
1 tsp shrimp paste
(mahi mahi, halibut)
The Fish Amok is the national dish of Cambodia, and is traditionally
translates to “fried rice” in Bahasa Indonesia. This tasty dish is stir-fried in oil,
3 cloves garlic, chopped finely
© isuaneye- Fotolia
350 grams or 12 ounces skinless white fish
remaining ingredients for the curry paste and blend well until everything
is mixed together into a smooth paste.
1/4 cup fried shallots
Cooking Procedure:
Slice the fish into small pieces and set aside. In a pan, heat th