The One With The Bakuteh and Assam Fish
Tonight's menu is Bakuteh and Assam Fish.
Bakuteh
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Recipe:
1 kg of pork ribs (good for 6-8 pax),
2 bulbs of garlic,
10-15 pieces of mushroom,
2 sachets of bakuteh spices (you can get it from your local supermarket).
Preparation:
Pork ribs - Thaw and wash your pork ribs. Boil it and throw away the access water.
Mushrooms - Wash and soak your mushrooms. When soft, cut away the stalk and cut into smaller bite-size.
Garlic - Peel your bulbs of garlic and wash them.
Cooking:
Put your boiled pork ribs, garlic and mushrooms into a big pot, together with the sachets of spices. Bring it to boil and then stew it for about 20-30 minutes. Serve it with sprinkles of white pepper and cut coriander to taste! *wala*
Assam Fish
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Recipe:
4-6 pieces of Batang Fish (good for 6-8 pax),
10-12 Ladies Finger,
1 Eggplant,
Pineapple (you can get the sweeted can version if you can't find any fresh ones)
3-4 Tomato,
Assam Paste (you can get the ready made ones from your local supermarket, or you can get assam seeds, chilli paste, fresh milk and coconut milk to make your own concoction).
Preparation:
Fish - Thaw and wash your fish, use a knife to scrape off access scales if any. Rub some salt onto the fish and leave it for a while.
Ladies Finger - Wash and cut into 3 inches long.
Eggplant - Wash and julienne them.
Pineapple - Cut into bite-size. If you're getting the canned ones, make sure you drain the sugar water and wash them. We don't want the all sugary taste later.
Tomato - Wash and cut into bite-size.
Assam Concoction - Mix a few assam seeds into some water. Squeeze the assam seeds to get all the soury flavour from the seeds. Then, mix the solution with 200ml of coconut milk, 100 ml of fresh milk and some chilli paste.
Cooking:
First, bring your Assam Paste/Concoction to boil. Stew the Ladies Fingers for a few minutes, followed by the Eggplant, tomato and pineapple. Finally, put in your Batang Fish and stew it for another 5-10 minutes. The Batang Fish only takes a short while to cook, so make sure you don't overcook it. Serve it whilte it's hot! *yummy*
Bakuteh
--------
Recipe:
1 kg of pork ribs (good for 6-8 pax),
2 bulbs of garlic,
10-15 pieces of mushroom,
2 sachets of bakuteh spices (you can get it from your local supermarket).
Preparation:
Pork ribs - Thaw and wash your pork ribs. Boil it and throw away the access water.
Mushrooms - Wash and soak your mushrooms. When soft, cut away the stalk and cut into smaller bite-size.
Garlic - Peel your bulbs of garlic and wash them.
Cooking:
Put your boiled pork ribs, garlic and mushrooms into a big pot, together with the sachets of spices. Bring it to boil and then stew it for about 20-30 minutes. Serve it with sprinkles of white pepper and cut coriander to taste! *wala*
Assam Fish
-----------
Recipe:
4-6 pieces of Batang Fish (good for 6-8 pax),
10-12 Ladies Finger,
1 Eggplant,
Pineapple (you can get the sweeted can version if you can't find any fresh ones)
3-4 Tomato,
Assam Paste (you can get the ready made ones from your local supermarket, or you can get assam seeds, chilli paste, fresh milk and coconut milk to make your own concoction).
Preparation:
Fish - Thaw and wash your fish, use a knife to scrape off access scales if any. Rub some salt onto the fish and leave it for a while.
Ladies Finger - Wash and cut into 3 inches long.
Eggplant - Wash and julienne them.
Pineapple - Cut into bite-size. If you're getting the canned ones, make sure you drain the sugar water and wash them. We don't want the all sugary taste later.
Tomato - Wash and cut into bite-size.
Assam Concoction - Mix a few assam seeds into some water. Squeeze the assam seeds to get all the soury flavour from the seeds. Then, mix the solution with 200ml of coconut milk, 100 ml of fresh milk and some chilli paste.
Cooking:
First, bring your Assam Paste/Concoction to boil. Stew the Ladies Fingers for a few minutes, followed by the Eggplant, tomato and pineapple. Finally, put in your Batang Fish and stew it for another 5-10 minutes. The Batang Fish only takes a short while to cook, so make sure you don't overcook it. Serve it whilte it's hot! *yummy*
posted by ink-think at 3:14 PM
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