Die Nyonya Küche stellt eine Verschmelzung der Gerichte der ersten chinesischen Siedler auf der malayischen Halbinsel (die „Nyonya“ genannt wurden) und der Siedler mit gemischten malaiisch-chinesischen Wurzeln, genannt Peranakan, dar. Sie brachten traditionell chinesische Gerichte mit nach Malaysia und passten sie an die vorhandenen Nahrungsmittel an.
Ingredients
300 g preserved fish tripe
50 g tamarind pulp mixed with 250ml water then strained for juice
1.25 litres water
2-3 pieces dried tamarind skin
3 tbsp oil
150 g long beans, cut into 4cm lengths
150 g pineapple cut into small cubes
1 brinjal cut into thin strips
20 pea aubergines or berry brinjals
200 g shelled prawns
Ground spices – (combined)
2½ tbsp chilli paste
10 shallots
3 cloves garlic
1 tsp belacan stock granules
1 cm piece ginger
1 cm piece galangal
2 stalks lemon grass
2 cm piece fresh turmeric root
Leaves to be finely shredded
20 kaduk leaves
6-7 kencur leaves (daun cekur)
7 kaffir lime leaves
1 turmeric leaf
20 basil leaves
20 polygonum leaves
Seasoning
1 tsp salt
1½-2 tsp sugar or to taste
1 tbsp chicken stock granules
1 tbsp fish sauce
1 tbsp lime juice
Garnishing
1 wild ginger bud, finely shredded
Servings: Instructions
Clean fish tripe well to remove salt granules, and then soak for 1-2 hours in cold water with a squeeze of lime juice. (This is to remove the fishy smell). Fry ground ingredients in oil until fragrant. Add tamarind juice and pour in water. Bring to a simmering boil for 10 minutes. Add dried tamarind skin, long beans, pineapple and all the brinjal. Cook for 10 minutes. Add shredded leaves, prawns and fish tripe. Cook and stir for 15 minutes. Adjust seasoning to taste. Cover and allow the curry to infuse with the herb s for about 30 minutes before serving.
Danke an http://www.kuali.com/recipe/perut-ikan-pickled-fish-tripe-curry/ für das Rezept