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