Thursday, January 6, 2011
Kerabu Ikan kembong
Red chilis contain high amounts of vitamin C and carotene (provitamin A). They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal.
Mint leaves was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain.
Shallots are extensively cultivated for use in fresh cooking, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine.
3 “kembong” fish (or 500g ) | some mint leaves
60g shallot (shredded) | 20g garlic (minced) | 1 red chili (minced) |
6 chili padi (minced) | 3-4 calamansi lime (juiced) | 2 tablespoon sugar |
1 tablespoon white vinegar | 1 teaspoon fish sauce |
Rinse the kembong fish and steam for 6 minutes. leave it cool
and boneless, set aside.
combine all ingredient B.
add in fish fillet and mix well. keep into fridge for atlest 2 hours
even better if keep it over night.
Posted by boon's little kitchen at 1:20 AM