A Malay friend of mine taught me how to cook this dish. Masak lemak in Malay literary means Cook in Cream and the Malays usually uses Coconut Milk to cook. Since we only have canned coconut cream, the taste will actually varies a little.
Ayam Brand Coconut Cream - will prefer fresh coconut milk if possible. My friend claim helikes this brand best. Personally I dont use them but since he claimed its the best, what the hell....just use lor..... ( lor is just an expression of words used mainly by Malaysian and Singaporean Chinese )
Here's the recipe ( for 10 person )
Oil - 200 ml or enough to sauteed all ingredient
Shallot - 100 gm
Garlic - 30 gm
Galangas - 30 gm
Tumeric - 30 gm
Lemongrass - 50 gm
Chilli Red - 60 gm
Tamarind Rind ( assam keping )- 1 piece
Chilli Padi - 60 gm
Coconut Milk - 500 ml
Salt - 30 gm ( to taste )
Sugar - 30 gm ( to taste )
Fish or Seafood Stock - 300 ml ( or just water )
Prawn - 400 gm
Tenggiri Fish ( Mackerel / Spanish Mackerel )- 400 gm
Squid - 500 gm
Blend or minced all ingredient for paste. Sauteed them in oil till fragrant. Add in stock / water....bring to a boil. Lower heat and add in coconut mile, sugar and salt. Simmer for 10 minutes.
Meanwhile, par boiled all seafood ingredient. Drained. Add into the simmering sauce and simmer for another 10 - 15 minutes or till all seafood are cooked. Garnish with quatered tomatoes, pieces of cut red and green chilli, sliced onion and some julienne kaffir lime leaves.
Superb with rice.
Ingredient for the above. Picture is without tamarind rind and tumeric.
Posted by FooDcrazEE Labels: Foodcrazee cooks