I am grateful to be surrounded by talented cooks – my mom, aunties and cousins! This Ikan Lemak Chilli Padi is a dish inspired and taught by my Singaporean auntie & cousin. It is a simple toss and boil kinda cooking, as my cousin would put it.
You can only find this dish in Singapore, Brunei and Malaysia. So what are you waiting for? You now can cook it for yourself. Enjoy!
INGREDIENT
THE SPICE PASTE
- 500 to 600 gram Salmon, Ikan Tengirri, Prawn or Chicken
- 4 to 5 large green chilli (you can go grazy with however spicy you want it to be)
- 1 onion
- 3 to 4 cloves garlic
- 1 to 1 1/2 inch turmeric, or 1 tablespoon turmeric powder
- 3 to 4 kaffir leaves (optional)
- 2 to 3 lemon grass, bruised
- 1 chicken bouillon cube
- 1 tablespoon tamarind, soak in 150 ml water
- 1 Coconut Milk
THE VEGETABLES
- 5 to 6 ladies finger, whole
- 10 cherry tomatoes, whole
- 1 egg plant, cut in chunks
- 2 large carrots, cut in chucks
PREPARATIONS
- In a food processor, add the spice paste ingredients and blend into a fine paste.
2. In a dutch oven, add oil over medium heat and add the spice paste. Saute until fragrant. Then add the lemongrass and tamarind juice. Bring to a boil, about 5 to 6 minutes.
3. Lower the heat to medium, add the coconut milk, kaffir leaves and salmon. Simmer for 6 to 8 minutes or until the water has boiled down slightly, thickened and the fish is cooked. We want to make sure not to overcook the fish.
4. Lastly add vegetables and let it cook for another 4 to 5 minutes.
5. Serve with steamed rice.
Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok
