Rebus Ikan Salai dan Terung Asam

This 'ikan salai' or smoked fish came all the way from Kuching. It was kept in the fridge more than a year. ehehee... actually I didn't know how to cook them. Kak Dee had taught me verbally, but I just forgot when I hung up the phone. Pity me... getting old so fast...

Tonite, I just did it my way... not bad... it's acceptable... hehehehe...

Rebus Ikan Salai dan Terung Assam

5 pcs smoked fish (3 ekor jer) - cut small pieces

1 pc terung asam - wedged

salt to taste

tamarind pulp (asam keping)

1.5 cups water

pounded:

2 pcs shallots

1 garlic

2 cm ginger

2 red chillies

pinch of shrimp paste

Method:

Put everything in a pot. Bring to boil over medium heat fire until the terung split from the skin.

Ready to serve.