Gulai Botok Recipe

Gulai Botok Recipe

(Malaysian Recipe)

Ingredients: Serves 4-6

2 slices Spanish mackerel (ikan tenggiri)

  each 9-cm thick

2 teaspoons salt

6 pieces dried sour fruit (asam gelugur)

750ml coconut milk, squeezed from 1 grated

  coconut with sufficient water added

60g pea aubergines (terung pipit/rembang)

3 or 3 pieces dried sour fruit terung asam

teaspoon salt or to taste

Ingredients to be finely ground:

30 bird's eye chilies

2.5-cm knob turmeric, peeled

Method:

Rub fish with 2 teaspoons salt and dried sour fruit slices, then refrigerate overnight.  On cooking day, lower fish into a sauce pan of boiling water and simmer until fish is cooked.  Flake cooked fish and lightly mash with a spoon.  Into a pot, put mashed fish, ground ingredients, coconut milk, pea aubergines and terung asam.  Cook over low heat, stirring frequently, for 15-20 minutes or until oil separates.  Add salt to taste.  Terung pipit grows wild.  It is green in color and the size of green peas with lots of tiny seeds.  When cooked, it tastes like aubergines (eggplants/brinjals).  It is known as terung rembang in some other states, such as Negeri Sembilan and Perak.  Terung asam is yellow in color and very sour.  If unavailable, you can use dried sour fruit (asam gelugur) or tamarind (asam jawa) as a substitute.

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