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MY GENG

Friday, December 3, 2010

Ambuyat


Ingredients A
  • 1kg/ 6½ cups sago rumbia
  • Hot water, freshly boiled
  • 1 liter/ 4 cups water
Ingredients B
  • 600g white fish/ tongkol (cob fish)/ tenggiri (Spanish Mackerel)/ kurau/ senangin

  • Pounded Coarsely
    • 40g/ 5 pips shallots
    • 10g/ 2 cm fresh turmeric
    • 10g/ 2 cm ginger
    • 3g/ 5 bird's eye chilies
  • 30g/ 2 sticks lemon grass, crushed
  • 5g/ 5 pieces dried tamarind
  • 9g/ 1½ tsp salt
  • 625ml/ 2½ cups water
Ingredients C
  • 500g/ 60 stalks paku shoots, cleaned and plucked
  • 3g/ ½ tsp salt
  • 10g/ 1 tbsp vegetable oil

  • Pounded
    • 20g/ 3 pips shallots
    • 10g/ 2 pips garlic
    • 10g/ 1 tbsp shrimp paste
  • 125ml/ ½ cup water
  • 1 red chili, sliced for decoration

Method

Preparing using Ingredients A
  1. To make ambuyat: Mix sago with 4 cups of water and soak for 10 minutes.
  2. Drain off the water and pour sago into a heat proof container.
  3. Pour freshly boiled hot water over it. Mix well until the sago looks clear and of gummy consistency.
Preparation for Ingredients B
  1. Clean the fish and cut into 5 slices.
  2. Place into a saucepan together with other ingredients B. Stir well until cooked.
Preparing using Ingredients C
  1. Heat oil in a wok and stir fry the pounded ingredients until fragrant.
  2. Stir in the paku shoots. Add salt and 1/2 cup of water. Cook until soft. Decorate with red chili.

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