Simply Her (Singapore) - - Home & Food Recipes - By Al­lan Umali

IN­GRE­DI­ENTS For the paste: 3 onions, peeled and sliced

tsp turmeric pow­der 1 medium-sized torch ginger bud, sliced 4 stalks lemon­grass 1cm piece of galanga 6 chilli padi

medium pineap­ple, core re­moved and cut into chunks 300ml wa­ter 1 tsp palm sugar 1 tsp bela­can, toasted in a dry pan 1 tsp fish sauce 500g fish fil­let


1 Blend all the in­gre­di­ents for the paste and set aside.

2 Com­bine the pineap­ple and wa­ter in a saucepan and bring it to the boil. Lower the heat and sim­mer for 3min. Add the paste and sim­mer for 5min.

3 Add the palm sugar, bela­can, fish sauce and fish and mix well be­fore serv­ing.

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