Tumis budu (Fish Sauce Coconut Gravy)

-


It has been a long time since I added a recipe here. The weather is hot, but it began to rain in several days before. When the weather was very hot in last two weeks, I feel like do not want to do anything. It was hot and less humid. My plants need to be watered everyday and there is no rain.

I am continuing to write this recipe of a gravy called Tumis Budu. It is a dish that is usually eaten with white rice and deep fried fish or other meat, and salad. It is also a sauce for Kerabu Rice, a type of rice which often dyed in blue color, eaten with finely chopped vegetable and herb salad, fried grated coconut, spicy fish sauce and some meat of choice, either fried or grilled.

The taste of this gravy is creamy, a little spicy, a little sweet and sour with the hint of fish sauce taste. It is also very good when rated with grilled fish with coconut sauce and grilled chicken in coconut sauce, also with this turmeric fried beef here.

Ready in 30 minutes
For 6 servings

Ingredients
  • 11 to 15 dried chilies, cut 1 inch length and soak in hot water for 10 minutes. Take out the seeds to reduce spiciness. 
  • 9 shallots
  • 1 to 3 stalks of lemongrass
  • 3 cloves garlic
  • 250 ml coconut milk
  • 1 big tamarind peel
  • 1 palm sugar
  • Salt
  • 1/2 cup of cooking oil (preferably coconut oil)

Methods
  • Blend dried chilies, shallots, lemongrass and garlic until they became fine paste. To ease blending process you can add in a tablespoon of cooking oil and 1/3 cup of water. 
  • Then add 1/2 cup of cooking oil into the pan. Heat the pan.
  • Meanwhile add coconut milk in a pot and cook it in medium heat. Leave it until it boils.
  • When the oil is well heated, add in the blended paste and cook until aromatic, and the red oil appear. Then turn off the heat.
  • When the coconut milk reached boiling point, add in the cooked paste, the tamarind peel, palm sugar and salt. Cook until it became thicker. For eating with white rice, a bit thicker is enough but for nasi kerabu sauce, the gravy must be of the sauce consistency.
  • Taste test and make sure there is sublime sweetness and sourness in it. And enough saltiness too.
  • Then turn off the heat and serve with rice.

Comments

Post a Comment

Popular posts from this blog

Sauteed Romaine Lettuce

-
Image
Malay/English I was cooking fish curry when my mom asked me to cook this green vegetable. It was just recently my family eat this vegetable. It looks like lettuce to me. I even imagine to eat it raw in my sandwich. The packaging wrote Yau Mark Tam. Yau mark tam? A vegetable from China I guess. Then I thought I would just sauté it with anchovies. And today I searched about yau mark tam in the internet and... it is actually romaine lettuce... hahaha... But sauteed romaine lettuce is also delicious. So let's look at the recipe. Ready in 15 minutes Ingredients 1 head of romaine lettuce or yau mak tam 2 shallots (sliced) 2 cloves garlic (sliced) 1 tablespoon anchovies 1 tablespoon oyster sauce 3 tablespoon cooking oil Some drops of white vinegar Salt to taste Methods Heat cooking oil in a pan. Add in anchovies and fry until they become crispy. Take it out from the pan and crush it a little. Set aside.  With the same oil and heat turned on add in shallot
Read more

Solok Lada

-
Image
Solok Lada (so-lock la-da) or Stuffed Chili is a side dish along with Nasi Kerabu (Kelantanese Salad Rice). It is also can be eaten along with rice and gulai or curry. It is a dish made from big green chili (usually a type of chili we call solok chili) filled with flavored grated coconut and fish.  The taste of solok is creamy, a bit spicy, salty and sweet. However the spiciness of the chili has been largely reduced because the chili is cooked and the seeds are removed before stuffing in the coconut filling. Usually sardine and mackerel fish are used to make Solok Lada.  Solok Lada is delicious when eaten with Nasi Kerabu which has a mixed flavor from fresh minced vegetables and herbs, spicy coconut sauce (tumis), grated coconut sambal and budu (anchovies sauce). It is also accompanied with sambal air lada (chili sambal), and any meat of choice. Solok is also delicious when eaten with rice and gulai, a curry like gravy which is usually cooked with meat, fish and chicken. T
Read more

Scrambled Egg Sandwich with Toum

-
Image
This is a sandwich I always make when I harvest the Brazilian Spinach at my small container garden in the backyard. It is easy, delicious and nutritious. The toum is a new addition to this sandwich to give more flavor to it.  Ingredients 1 egg 1/4 cup milk 1/2 cup 1 cup spinach (I use Brazilian Spinach) Toum Mayonnaise Margerine or butter 2 slices of bread A pinch of salt White pepper powder Methods Beat the egg in a bowl until egg white and egg yolk mixed.  Add in some salt, milk and white pepper.  Cook on the low heat. Put scrambled egg aside. Spread margarine or butter on one side of the bread. Toast the bread on the pan. Cook the buttered side until golden. Boil the spinach in 1/3 cup of water until tender. You can also add it raw.  Spread some mayonnaise on one of the bread. Spread toum on another bread. Spread scrambled egg on one if the bread, followed by the spinach.  Then put another bread with toum spread on top of it. Enjoy.
Read more