Sunday, March 22, 2009

Pindang Cencaru Terung Asam

I hope it is not too late to publish here. It was prepared quite sometime ago, super easy... just to finish the 'terung asam' (only found in Borneo) and at this moment I got new batch stocked up in my fridge. Thank you Kak Rus.

Pindang Cencaru Terung Asam

2 whole medium size fish (I used Cencaru [jacketed fish])
- cleaned and cut half
2 cups water
1/2 terung assam - wedged and sliced
1 pc tamarind pulp
5 pcs bird chillies - crushed
salt to taste

Pounded ingredients
3 shallots
2 cloves garlic
1/2 inch ginger
1/2 inch tumeric

Put fish and all ingredients in a pot. Bring to boil until the fish is well cooked. Serve.

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