Spicy Tamarind Fish Head - Easy Recipe - Absolutely Tasty 👍❤️||❤️( Asam Pedas Kepala Ikan - Resepi Mudah - Sangat Sedap 👍).

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Hello wonderful people ☺️👋👋👋. Welcome to Nora Liban's Kitchen @ Norma Bty Kitchen☺️😊👍.

(Selamat datang ke Nora Liban's Kitchen @ Norma Bty Kitchen😊☺️👍).

(Recipe is in English and Bahasa Malaysia)

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Hi! everyone. This is Nora Liban. Thank you so much for coming by and I really do appreciate it. Today, I'm very delighted to share with you how I made my version of  "Spicy Tamarind Fish Head @ Asam Pedas Kepala Ikan" with ingredients that suit my taste and I'm glad that my whole family loved it. Here's the recipe just in case you would like to give it a try. For your info, I've been posting recipes here  in my blog since 5th November 2020 and I hereby assure you that I'll be posting from time to time and therefore do stay tuned with Nora Liban's Kitchen. Honestly, I'm not a chef nor even a trained cook by profession but my passion is cooking, so there will be more great recipes from me in the future and let's get started!!

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Ingredients:👇

(Bahan-bahan:👇)

👇

Ingredients A

(Bahan -bahan A)

1). Fish Head(Sweetlips or Spanish Mackerel) - 1.3 kg, rinsed with salt and calamasi lime /

*(Kepala ikan kaci atau Ikan Tenggiri - 1.3 kg, bersihkan ikan dengan garam dan limau kasturi)

2). Onion - 1pc, thinly sliced)

*(Bawang besar - 1 biji, hiris nipis)

3). Tamarind paste - 1 tbsp /

*(Pes asam Jawa - 1 sdm)

4). Torch Ginger Flower - 2 stalks /

*(Bunga Kantan - 2 biji)

5). Kaffir lime leaves - 4 pcs /

*(Daun Limau Purut - 4 keping)

6). Lady's finger - 4 pcs /

*(Kacang Bendi - 4 biji)

7). Fenugreek - 1 tsp /

*(Biji Halba - 1 sdt)

8). Lemongrass - 3 stalks, bruised /

*(Serai - 3 batang, ketuk)

9). Oil - 6 tbsp / 

*(Minyak - 6 sdm)

10). Water - 1.5 liters - *you can add more water if you prefer thinner gravy /

*(Air - 1.5 liter -  *boleh tambah air kalau nak kuah kurang pekat)

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👇

Ingredients B

(Bahan - Bahan B)

1). Shallot(s) - 200 grams, sliced /

*(Bawang Merah - 200 gram, hiris)

2). Garlic - 10 cloves, sliced /

*(Bawang Putih - 10 ulas, hiris)

3). Dried chillies - 50 grams, soaked in hot water and drained /

*(Cili kering - 50 gram, rendam dalam air panas dan toskan)

4). Galangal - 40 grams, sliced /

*(Lengkuas - 40 gram, hiris)

5). Candlenut - 6 pcs /

*(Buah keras - 6 biji)

6). Shrimp paste - 2 tsp, toasted / "or" 2 tbsp of dried prawns - I used Langkawi's dried prawns because I'm allergic to Shrimp paste.

*(Belacan - 2 sdt, bakar /"atau" 2 sdm udang kering - saya sendiri guna udang kering Langkawi sebab saya allergic belacan).

7). Fresh turmeric - 10grams, sliced /

*(Kunyit segar - 10gram, hiris)

👇

*Put all Ingredients B in a blender and blend until fine.

*(Masukkan semua bahan B dalam blender dan kisar halus).

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Seasonings/Bahan Perasa

1). Salt - to taste /

*(Garam - ikut citarasa)

2). Anchovy stock - to taste)

*(Serbuk perasa ikan bilis - to taste)

3). Brown sugar - to taste /

*(Gula perang - ikut citarasa)

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👇

Method👇👇👇

(Cara membuat👇👇👇)

1). Heat 6 tbsp of oil. Add onion and lemongrass and stir fry until fragrant.

*(Panaskan 6 sdm minyak. Tumis bawang besar dan serai hingga wangi).

2). Add the blended ingredients and sauté over low heat until the oil separates from the blended ingredients.

*(Masukkan bahan kisar (B) dan kacau dengan api kecil hingga pecah minyak).

3). Once the oil has separated from the blended ingredients, add 1.5 liters of water, tamarind paste, salt, sugar and anchovy stock. Stir briefly.

*(Masukkan 1.5 liter air, Pes Assam Jawa, Garam, Gula dan stock Ikan bilis. Kacau sekejap).

4). Bring to boil over high heat. Then add in the Fish head, fenugreek, torch ginger flower and Kaffir lime leaves. Stir briefly).

*(Masak dengan api besar sampai mendidih. Bila sudah mendidih, masukkan Kepala Ikan, biji halba, bunga Kantan dan daun limau purut. Kacau sekejap).

5). Then simmer for about 10 minutes over medium heat.

*(Kemudian masak dengan api sederhana selama 10 minit)

6). Add in lady's finger and cook for another 5 minutes.

*(Masukkan kacang bendi dan biarkan mendidih selama 5 minit lagi).

7). Once done, turn off the heat. Ready to be served.

*(Bila sudah masak sepenuhnya padamkan api dan sedia untuk dihidang).

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Thank you

(Terimakasih)