|One of my favourites.|
Mum called me on a Friday saying she wanted to make this dish. We haven't really had a dish that didn't use any santan (coconut milk). And the fact that we've both gained a total of 7kgs since we started this blog says that we needed to look for something a bit less heavy. So we went to the recipe book to look for a lighter type dish.
We went to Pasar Kuala Pilah to get the main ingredient, ikan tenggiri masin (salted Mackerel). Mum have been searching for this for months in Kuala Lumpur and Bangi but at the end... we had to go back to mums hometown to get it. It was a good drive down. Had tons of fun. We had cendol and rojak while we were there. And yes... it tastes so so authentic. We had fun.
• 12 shallots (bawang kecil), pounded but not too fine.
• 6 to 7 cups of tamarind juice (air assam jawa).
• 5 potatoes (kentang) skinned and cut diagonally
• 1/2 dried salted mackerel (ikan tenggiri masin) cut into small pieces. You can choose other salted fish but choose salted fish that are hard and can withstand being boiled.
• 6 tablespoon of dried chili paste (cili boh) depending on how spicy you want it to be.
• Salt (garam).
• Using the same oil, put in the dried chili paste and let it cook for awhile.
• Add some salt but not too much since the salted fish is already salty.
• Add the pounded shallots and mix well. And a bit of water so it'll cook evenly.
• Once its all cooked and the oil has surfaced, add the fried salted fish and mix well.
• Then add the tamarind juice and let it boil.You need quite a bit of this. You might wanna use more than the required amount to cook the potatoes.
• Add the potatoes in and leave to boil. Let it boil for awhile.
• Keep checking to see whether the potatoes are soft enough. It won't get too soft cause its being boiled in tamarind juice so just wait for it to cook.
• Once you feel that its cooked, leave for another 4 to 5 minutes and it is ready to be served.
Here is the video. This one actually tastes really good eaten with steamed rice.