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Hairini Che Nom cooks goulash but not just any goulash, cod or aye fish goulash to go with commercial rice. This side dish is really delicious because the sauce is thick and spicy, with special spices from the east coast, a fatty taste. It is very different from Indian style curry or Malay curry that is usually cooked. If the Terengganu version, the sauce is more red (if Che Nom is not mistaken) and if the Kelantan style, the color of the sauce is a little yellow.. is that right? Anyway, this goulash tastes good when eaten together with commercial rice. You should try. //Bahasa Malay ---------------------------------- Ingredients: 1 kg cod fish 1 cup sour water java 2-3 cloves of garlic 1/2 inch galangal 3 pieces of tamarind gelugor Sufficient water 1 tsp salt 1 large onion 4 small shallots 4 cloves of garlic 1/2 inch galangal 1 inch ginger 1 piece of live turmeric A little water 1/ 2 tbs fenugreek 8-10 stalks of rice chili 3 tbs Rose cap goulash spice (if you want it to be delicious, mix cooking spices or use commercial rice spices directly) Coconut milk from 1 coconut 2-3 spoons of ground chili (not a spoon) Fish broth 2 tablespoons tombstone sugar 1-2 pieces of gelugor tamarind Salt to taste 2 tablespoons crackling //English -------------------------------- Ingredients: 1 kg skipjack tuna 1 cup tamarind juice 2-3 cloves garlic 1/2 inch galangal 3 pieces tamarind slice Enough water 1 tsp salt 1 red onion 4 shallots 4 cloves garlic 1/2 inch galangal 1 inch ginger 1 piece fresh turmeric A little bit of water 1/2 tbsp fenugreek 8-10 stalks bird's eye chilli 3 tbsp curry powder Coconut milk from 1 coconut 2-3 ladle spoons chilli paste Fish stew 2 tbsp palm sugar 1-2 pieces tamarind slice Salt to taste 2 tbsp toasted coconut paste Instagram: http://bit.ly/CheNomInstagram Twitter: http://bit.ly/CheNomTwitter Facebook: http://bit.ly/CheNomFacebook Knife Brand: https://chenom.my/pisau-yang-che-nom-... Blender Model: https://chenom .my/blender-yang-che-no... #resepichenom