Pick­led salted fish

The Star Malaysia - Star2 - - TASTE - AMY BEH

CAN I have the recipe for a tra­di­tional salted fish pickle? I miss this dish very much. – Fion­aLeong

En­joy this easy recipe.

Tra­di­tional Salted Fish Pickle

300g salted fish, cut into thin strips 1 tbsp toasted sesame seeds 2 tbsp golden raisins Enough oil for deep-fry­ing Spice paste (A) 8 shal­lots 20g dried chill­ies, soaked and seeded 10g gin­ger 2 tbsp co­rian­der pow­der 1 tbsp cumin pow­der 1 tsp fen­nel pow­der 1 stalk le­mon grass Sea­son­ing (B) 100ml water 2 tbsp ap­ple cider vine­gar 1 tbsp soft brown su­gar or to taste

Rinse salted fish then pat dry with kitchen pa­per tow­els. Fry in hot oil un­til golden and crispy. Re­move and set aside.

Blend spice paste (A) in a food pro­ces­sor into a fine paste. Heat 4-5 ta­ble­spoons oil in a wok and fry spice paste un­til fra­grant and oil rises.

Add water and re­main­ing sea­son­ing ingredients. Stir and bring to a sim­mering­ing boil un­til gravy is re­duced. Dish out and add the pre­fried salted fish. Sprin­kle in toasted sesame seeds and raisins to mix.

Leave to cool then store in a clean ster­ilised jar. HOW to make soda bread buns? – An­gelGoh

Here’s how.

Soda Bread Bun

250g plain flour ¼ tsp bi­car­bon­ate of soda ¾ tsp cream of tar­tar ½ tsp salt 1 tsp su­gar 15g but­ter 160ml milk Com­bine sifted dry ingredients with salt and su­gar in a mix­ing bowl. Rub in but­ter and mix un­til crumbly. Pour in milk and mix into a soft dough.

Di­vide dough into five equal por­tions. Roll each por­tion into a round ball. Lightly dust the balls with flour.

Ar­range the balls of dough on a lightly greased bak­ing tray. Lightly press the top and make a cross with a sharp knife. Dust lightly with flour again.

Bake in a pre­heated 190°C oven for 35 min­utes. HOW can I pre­vent yo­ghurt from cur­dling in cur­ries? – Clar­isaTan

Cur­dling oc­curs due to heat and the type of ingredients used in the curry ingredients. To pre­vent cur­dling, stir yo­ghurt in at the end of cook­ing time.

Do not boil the curry once yo­ghurt has been added. Al­ter­na­tively, blend a lit­tle flour into the yo­ghurt be­fore adding it to the dish.

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