Nyonya Cuisine

To celebrate my project about a Peranakan shophouse at 157 Neil Road, I shall post a feature on the Peranakan culinary dish and my favourite too. It's called the Nyonya Assam Curry Fish! It's yummy-liscious and spicy too! Mouth-watering and tempting no doubt. I've yet to try out this recipe here cos C-blk kitchen is just fully inhabited by zillions of quick-multiplying bacteria. Furthemore, people here just lack the knowledge of basic hygiene. Anyway, no free food, no free sample, no free smells, just a free picture, taken from Kuali website (the best for recipes), for the eye's delight!

Ingredients

600 to 700g white pomfret, cleaned and cut into thick slices Mix and strain: 50g assam jawa 400ml water (A) Pound: 100g shallots 5 pips garlic 2 slices lengkuas 2 buah keras (B): 2 stalks serai (lemon grass) 1 bunga kantan, cut into halves 4 stalks daun kesom (C): 2 1/2 tbsp chilli boh 1 tsp turmeric powder 1 tsp Maggi belacan powder Seasoning: 1/2 cube Maggi ikan bilis stock 1/2 cube Maggi chicken stock 1/2 tsp sugar Method Sprinkle a dash of salt over fish and set aside. Heat 4 tbsp oil. Saute (A) and (B) till fragrant. Add (C) and assam jawa juice. Simmer, then add seasoning and put in the fish. When fish is cooked, turn off the heat. Dish out, sprinkle with sliced bunga kantan and serve with steaming hot rice.