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.



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