Ingredients14 items
- Black pepper (small portion)
- Garlic (3 cloves)
- Shrimp paste (1 piece)
- Lemongrass (1 stalk, cut into pieces)
- Tomato (1 piece)
- Fish head
- Cumin seeds (6 seeds)
- Salted rice (uncooked)
- Onion (5 pieces, thinly sliced)
- Red chili (dried, for frying)
- Fish sauce
- Sugar
- Salt
- Basmati rice (for serving)
Instructions
1
Grind a small portion of black pepper.
2
Mince three garlic cloves with three sprouted cloves and grind until well mashed.
3
Chop one stalk of lemongrass into pieces and add to the mixture.
4
Add one piece of tomato, one fish head (or substitute with any available fish), cumin seeds, salted rice, and a pinch of salt in a pot. Add water and mix thoroughly.
5
Boil the ingredients for about 10 minutes.
6
Fry salted rice pieces until golden brown. Set aside.
7
Sauté onions that are thinly sliced with five cloves of finely chopped garlic and dried chili flakes until fragrant.
8
Add the mixture from step 2 to the pot and let it simmer for another 5-7 minutes.
9
Serve the soup in bowls, garnish with fried rice, curry leaves (perang kalimau), and serve with steamed basmati rice.