Malaysian Hot & Sour Fish Dish
Malaysian Hot & Sour Fish Dish

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, malaysian hot & sour fish dish. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Malaysian Hot & Sour Fish Dish is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Malaysian Hot & Sour Fish Dish is something that I have loved my whole life. They’re nice and they look wonderful.

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To get started with this particular recipe, we must prepare a few components. You can have malaysian hot & sour fish dish using 21 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Malaysian Hot & Sour Fish Dish:
  1. Prepare A Blended Ingredient 1
  2. Prepare 8 tbsp blended dried chillies
  3. Prepare B Blended Ingredients 2
  4. Prepare 1 big yellow onion (roughly chopped)
  5. Take 1 big red onion (roughly chopped)
  6. Take 1 tsp shrimp paste (optional)
  7. Prepare 1 big red chilli (optional)
  8. Prepare 1 inch ginger
  9. Get 2 chopped lemon grass (use white part)
  10. Take 4 garlic
  11. Take 4 slices galangal
  12. Make ready C Other Ingredients
  13. Make ready Fish (slices or 2 medium whole)
  14. Take 1/2 C cooking oil
  15. Prepare 1 tbsp tamarind paste + 1 C water
  16. Take 700 ml water
  17. Make ready 5 sprigs vietnamese mints
  18. Take To taste chicken stock granules
  19. Get To taste salt
  20. Make ready 4 tomatoes (cut into 4)
  21. Make ready Lady finger/Okra

Welcome and selamat datang ke page ni. Page ni memaparkan berita terkini sensasi lagi panas dunia hiburan di malaysia �. Though sometimes erroneously called a curry, Malaysian food aficionados point out that this chunky cauldron of coconut milk and spices is nothing of the sort. Proses Persalinan Normal Tya Arifin Begitu Menegangkan - Cumicumi.

Steps to make Malaysian Hot & Sour Fish Dish:
  1. Heat oil add B. Sauté until fragrant.
  2. Add A. Keep stirring until oil separate from the paste.
  3. Add in tamarind juice (i used asam keping or sun-dried slices of Garcinia) then water. Stir, add fish. Season with chicken stock granules/powder or cube. Stir gently and let simmers for few minutes. In goes vietnamese mint/vietnamese coriander. Next lady fingers and cut tomatoes. Let it simmer again until lady fingers soften. Adjust taste accordingly. Serve with hot steamed white rice.

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