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Wednesday, 05 Oct, 2016

Local rice in banana leaf and tilapia fish stew with local sour fruit

local rice

Local rice in banana leaf and tilapia fish stew with local sour fruit

Rice from paddy grown on the hillside is a befitting accompaniment to the local dishes that are tasty and often spicy. Wrapping the cooked rice in a banana leaf lends a fragrant and ethnic feel to the dining experience. With belacan and lemongrass, spiced with lots of chili paste, this fish stew goes well with plenty of rice on the side. The unique ingredient here is the takob-akob a wild, small red fruit that adds a sour tang that will awaken any sluggish appetite.


FOR LOCAL RICE IN BANANA LEAF FOR LOCAL RICE IN BANANA LEAF

300 g local rice (beras bukit)

1 pc banana leaf
5 g palm oil
5 g salt

 


FOR TILAPIA FISH STEW WITH LOCAL SOUR FRUIT

400 g tilapia

1 kg palm oil
30 g ginger, minced
30 g garlic, minced

15 g shallot, minced

100 g chili paste (chili boh)
5 g prawn paste (belacan)
5 g Iemongrass, minced
30 g takob-akob, local sour fruit
5 g salt
5 g sugar


Cook the rice in the same way as you would normal rice, adding palm oil and salt to cook at the same time. When the rice is cooked, wrap it up in the banana leaf and serve.

FOR TILAPIA FISH STEW WITH LOCAL SOUR FRUIT
Clean the tilapia, rub some salt over the fish and fry in the oil. Remove and drain the fish.
 
Heat a little oil in a pot than add ginger garlic, shallot, chili paste, prawn paste, Iemongrass, and local sour fruit. Add in seasonings (salt and sugar and then the fish). Continue to cook for 3 minutes.
 
When cooked, remove from heat and serve.
 
 

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