Recipe : Famous Gulai Ikan Salai
Two of Madina's quintessential dishes are gulai pedas ikan salai (smoked fish hot curry) and pakkat (young rattan shoots, simillliar to small bamboo shoots). Because they taste bitter, young rattan shoots must be cooked in intense and hot spices.
Gulai ikan salai is the made with ikan limbat (Clarias nieuhofii) that are mostly brought from Pekanbaru. The taste of the coconut milk gravy is so savory, the aroma from the smoked fish and torch ginger flower is inviting. It's also as fresh as it gets, thanks to the brilliant use is asam gelugur (Garcinia atroviridis) and bilimbi. This dish can be served with either rice or boiled cassava. So now, let's make your own Gulai Ikan Salai!
Main Ingredients:
- 4 smoked ikan limbat (Slender walking catfish/Clarias nieuhofii)
- 1 coconut (made into around 300 ml thick coconut milk and 500 ml light coconut milk)
- 3 bilimbis (halved)
- 1 torch ginger flower (cut into four long parts)
- 1 tomato
- 1 turmeric leaf (tied into knot)
- 4 Indonesian bay leaves
- 1 lemongrass stick (bruised)
- 2 thumb-sized pieces galangal (bruised)
- 4 slices asam gelugur (Garcinia atroviridis)
Spice Paste:
- 5 red chillies
- 5 shallots
- 1 garlic clove
- 2 candlenuts
- 1 tbsp. coriander
- 1 thumb sized-piece ginger
How To Make:
- In a blender or using mortar and pestle, grind all spices.
- Heat a little oil in a wok, sautee the spice paste until fragrant. Add Indonesian bay leaves, turmeric leaf, lemongrass, galangal, asam gelugur and torch ginger flower.
- Pour in light coconut milk. Bring to a boil, occasionally stirring.
- Turn down the heat and place the smoked fish.
- When the fish is tender, add tomato, bilimbi and chilli.
- Pour in thick coconut milk. Continue until the coconut milk breaks down and release some coconut milk. Serve.
