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This time let's see how Che Nom wants to cook cencaru fish stuffed with coconut sauce.. a recipe from Che Nom's own mother.. in the old days in the village she really liked to eat fish stuffed with coconut sauce like this.. and Che Nom's mother would serve it with crackling sour water thick, sour and spicy. Eating does not look left or right anymore. Che Nom will demonstrate how to prepare a spicy and fragrant coconut sambal because we mash all the fresh ingredients to be grated with grated coconut.. then stuffed into the back of the fish before being neatly wrapped in pandan leaves and fried until cooked. There are also tips to prevent the coconut sauce from spreading out during anti-frying. The result..the fish is very moist...and the coconut sauce is very tasty when eaten with fish. Sour sour water, I don't want to say more..paduu. //Malay ------------------------------------- Ingredients: 4 cencaru fish 8 pandan leaves A little wheat flour A little salt A little turmeric powder Ingredients for coconut sambal: 1 red chili stalk 4-5 dry chili stalks 3-4 small shallots 2 garlic cloves 1 piece of live turmeric 1 lemongrass stick 1 teaspoon salt ½ small spoonful of seasoning powder A little sugar ½ grated coconut 1 large spoonful of tamarind water Ingredients for tamarind water: ½ -1 holland onion seeds 1 tomato 1-2 tablespoons crackling 4-5 stalks of rice chili 1 stalk of red chili 1 inch belacan ½ cup tamarind water 1 tablespoon sweet soy sauce A little salt A little sugar Lime juice A little water //English --- ------------------------------------- Ingredients: 4 torpedo scad 8 pandan leaves A little plain flour A little bit of salt A little turmeric powder Ingredients for grated coconut sambal: 1 stalk red chilli 4-5 stalks dried chillies 3-4 shallots 2 cloves garlic 1 fresh turmeric 1 stalk lemongrass 1 teaspoon osalt ½ teaspoon oseasoning powder A little sugar ½ grated coconut 1 tablespoon tamarind juice Ingredients for : ½ -1 yellow onion 1 tomato 1-2 tablespoons toasted coconut paste 4-5 stalks bird's eye chili 1 stalk red chili 1 inch belacan ½ cup tamarind juice 1 tablespoon sweet soy sauce A little bit of salt A little sugar Lime juice A little water Instagram: http://bit.ly/CheNomInstagram Twitter: http://bit.ly/CheNomTwitter Facebook: http://bit.ly/CheNomFacebook