Friday, June 13, 2014

masak chin chuan

This ia a Peranakan dish 
which I savor since childhood
I've no idea though why is it called "chin chuan"

Latest update
A word of recognition to Judy Janet Jasmine Lee
based on her research she found out the actual name of this dish is "chuan hu"
thanks ever so much Judy! :)
I dedicate this song to you
"Judy, Judy, Judy...I love you!"

A very simple dish to prepare

marinate 1 slice cleaned mackerel in turmeric powder+chilli powder+salt

deep fry the fish over medium heat until golden brown and place it on a serving plate

using the same oil, reduce it to 3 Tabsp to sautee 1 sliced onion, 2 chopped garlic and sliced 1/2" ginger

add in 1 tomato - cut into 6 wedges and 2 cut green chillies and stir well

add in 1 teasp salt and stir well

in a bowl, mix 1 cup water with 1 Tabsp tamarind paste to make tamarind juice

add tamarind juice into the wok, mix thoroughly and allow it to boil

tasting time and check the gravy, if it is thick enough, off the fire and pour the gravy over the fish

Bon appetit! :)

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