1 whole Terubuk - cleanend and cut
10 pcs dried chillies - cut, washed, soaked to soft
3 pcs shallots
2 cloves garlic
1 cm ginger
1 cm tumeric
10 gm shrimp paste (belacan daaa...)
1 pc terung asam - wedged
2 tbsps tamarind juice
1/2 cup cooking oil
salt to taste
2 sprigs daun kesum
Heat oil in wok over a medium fire. When hot, stir fry blended ingredients until fragrant and oil separates.
Add in fish, terung asam, water and tamarind juice. Stir to mix well until boil.
Add salt to taste. Stir and bring to boil for a while and the fish well cooked.
Turn off fire.
Ready to serve.