Ingredients
- 1 kg thin rice noodle
- ½ kg Fish (Mrigal fish or yellow pike-conger fish or Ray fish)
- 3 tablespoons shrimp paste
- 25 to 30 green chillies
- 15 garlic cloves
- 2 pieces of ginger (1.5 inches for each)
- 1 tablespoon black pepper
- 2.5 inches of galangal
- Lime or tamarind juice
- A cup of coriander leaves
- 1 onion (sliced)
- Salt and chicken stock to taste.
How to do?
- Boil fish with ginger (1 piece) till it is cooked.
- Debone the fish and set aside.
- Boil green chillies until softened.
- Drain water and pound the boiled chillies to a coarse paste.
- Set aside the chillies paste.
- Blend ginger, garlic cloves and pepper into a paste.
- Then, pound the galangal roughly.
- Pour the water into a pot as you desire.
- Add shrimp paste and give a medium heat.
- When it gets boiled, add Fish, chillies paste, pounded garlic, ginger, pepper and galangal.
- When the raw smell is gone, adjust the taste with salt and chicken stock.
How to serve?
Put some noodles into a bowl and pour the soup.
If you like sour taste, just add lime or tamarind juice.
Then, sprinkle onion slices and coriander leaves.
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