Foodie

Saturday, November 04, 2006

Sambal Lengkong

Thank you Vin , my bibik from Florida for reminding me that i have not made this since my mother-in-law passed away in 1991. Sambal Lengkong calls for Ikan Parang(Wolf Herring) but any meaty fish will do , in fact fillet would save you alot of time and for the spices I have gone very short cut. Lately i have to cook like the Iron Chefs, have food on the table as fast as i can as Alexander is 15 months and he is as curious as Curious George, chasing him around takes up all the time.

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Ingredients:

2 pieces of fish fillet(i used Whiting)
300 ml thick coconut milk
1/4 tsp salt
2 tbsp sugar
1 heaped tablespoon Thai Red Curry Paste
1/2 tsp roasted belacan powder

Method:

Steam the fish fillets until cooked. Flake them when they are warm and they should be flaked very finely.(use a pestle and mortar if available).

Mix the red curry paste, belacan, salt and sugar with the coconut milk in a large microwable bowl until well combined.

Add in the liquid from steaming of fish fillets.

Add in the flaked fish and microwave on high for 2 minutes. Stir thoroughly. Cook further, 1 or 2 minutes(depending on how wet it is) and stir, The result should be very crispy and dried.

Sambal Lengkong is enjoyed like Pork Floss or Sambal Hae Bee


Serves

11 comments:

Winnie said...

Lily,

I got to try this one. It seems easier than the pork floss.

Winnie

lilyng said...

winnie

yes this is easier and it should be crispy so the microwave is very efficient while the pork floss has to be cooked on low heat otherwise it will be hard and does not turn fluffy

Anonymous said...

Lily can i used tuna fish flake from the can?, thanks alot for your help.

valkuan said...

Hi Lily,

Where did you get the tool to shred the coconut?

lilyng said...

Valkuan

do you mean the utensil you see in onde-onde recipe? it can be found in the asian stores here.

anonymous

i supposed you could use tuna flakes but make sure you drain and squeeze out as much liquid as possible so that you don't have to cook too long.

Anonymous said...

What can I use to substitute the
belacan powder? My husband doesn't
like the smell of belacan so I have never bought it all these years. Can I leave it out?
Kim

lilyng said...

kim

belacan can be omitted, it will not alter the taste that much

Anonymous said...

Lily, thank you so much. As you know we cannot find ikan parang in UK either, so a few months ago, I tried using herring. It was very troublesome as had so many bones. But now thanks to you, I have another way of doing it.
Kamsiah, kamsiah!

Tina

Londonchinese said...

Hi Lily!

You are getting very well-known on the Overseas Singapore Portal as a leading guru on all things relating to Singapore food! I have been in correspondence with Fern as well on the subject of Sambal Lengkong. Back home we use a fish called ikan selar, which is often mistranslated as a mackerel. It is in fact a scad or horse/jack mackerel and is not popular with Westerners, so it is quite cheap. Scad is widely distributed in both the Atlantic and Pacific. Have you ever used this fish in Denver for making any dishes like spicy stuffed fish (which I believe is called Ikan Sental)?

lilyng said...

londonchinese

i bought scad once and i 'sumbat' with smabal and fried them. they were so good with a squeeze of lime

Bibik said...

Hi Lily my cooking guru,
I'm back again for Sambal Lengkong recipe but this time will print a copy. Your site has been my rescue corner for recipes and ideas. :)
Thanks,
vin

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