Black Chanterelle Mushrooms Pasta with Sun Dried Tomato and Cream

Black Chanterelle Mushrooms Pasta with Sun Dried Tomato and Cream

Black Chanterelle mushrooms pasta recipe with  addition of sun dried tomato and cream is an easy, healty and yet tasty dish. Black Chanterelle mushrooms made it fancy even more.  Black Chanterelle mushrooms (Craterellus cornucopioides) is an edible mushroom, the horn of plenty, also known as black trumpet, trompette de la mort or trumpet of the dead. The idea of the name “trumpet of the dead” is that the growing mushrooms are being played as trumpets by people under the ground.

Dried Black Chanterelle Mushrooms, Trumpet des Maures, Horn of Plenty, Black Trumpet

The dried black chanterelel mushroom’s flavour even improves than the fresh, but the texture is slightly tougher and more rubberry. That’s why i suggested that dried chanterelles reconstituted or soaked in water overnight to soften it. To retain more flavor, you should not discarded the soaking water and using it to the dish when they are cooked. Chanterelles mushroomare especially prized for their culinary value and are favorites of mushroom hunters.

Black Chanterelle Mushrooms Pasta Recipe

This mushrooms is found in woods in North America, Europe, Japan and Korea. Mainly it grows under beech, oak or other broad-leaved trees, especially in moss in moist spots on heavy calcareous soil. The mushroom is usually almost black.  Hunters of this mushroom say it is like looking for black holes in the ground. The Horn of Plenty looks rather unattractive, but has a very good flavour. Humans have eaten mushrooms for thousands of years. Chanterelles like this one are especially prized for their culinary value and are favorites of mushroom hunters. Mushroom hunting is an exciting, fun, and rewarding hobby.

Borde Dried Black Trumpet Chanterelle Mushrooms

Soaked dried black chanterelle mushrooms before cooking

I purchased  a couple pack of  Borde Trompetttes des Maures or dried black chanterelle mushrooms in Carrefour supermarket for about 5 USD for tiny 28 gr package. Pretty pricey, but i guess it’s worht for the price, besides, it’s not easy to find a gourmet mushrooms in Indonesia, even in Jakarta. I guess this black chanterelle is away cheaper than porcini mushrooms that i’m use fo making Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing.

Spaghetty Pasta with Dried Chanterelle Mushrooms, Sun Dried Tomato and Cream

Black Chanterelle Mushrooms Pasta with Sun Dried Tomato and Cream Recipe :

Ingredients:

• 1 package of dried Black Trumpet mushrooms (28 gr)
• 125 gr dried pasta ( i use angel hair pasta), cook according to package instruction
• 1/4 cup Homemade Sun Dried Cherry Tomato , soaked 10 minutes, drain, roughly chopped (you can replace with 1/2 cup fresh cherry tomato)
• 1/2 cup  heavy cream
• 1 tbsp butter
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• salt and pepper to taste
• a pinch of mix italian herbs

Instruction:

• Wash the dried black chanterelle mushrooms to remove any dirt in running water
• Soaked it overnight in the fridge
• Drain, shredded of roughly chopped it, reserve the liquid
• Heat up the butter and olive oil, saute the shallot and garlic until slightly brown
• Add the chanterelle mushrooms and sundried tomato, saute another 3 minutes
• Pour the soaking liquid and heavy cream, bring to boil, simmer until thicken
• Add the salt and pepper with mix italian herbs
• Add the pasta and cook it until it mixed well
• Serve it immediately

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Deep Fried Fish Scales Recipe, Crispy and Crunchy Snack!

Deep Fried Fish Scales Recipe

Deep fried fish scales anyone ??? it’s sounds odd and gross actually, but i guarantee it’s got a nice taste and texture. Crispy Deep fried battered fish scales taste  not as bizzare as it’s sounds. The skin of most bony and cartilaginous fishes is covered by scales, and you know what; the FISH SCALES ARE EDIBLE.  In Indonesia, cooking fish with it’s scales are common, actually in my Batak decent, Ikan Mas Arsik (Spiced Grass Carp Fish with Torch Ginger and Szechuan Peppercorn)  and Ikan Mas Bakar Sambal Rawit (Grilled Grass Carp Fish With Bird Eye Chilli Sauce) is usually served with it’s scales to keep the moistures of the fish.  Since the fish scales vary enormously in size, shape, structure, and extent, thats why i recommended you to use the large fish scales for this recipe. The best candidate for the fish scales ingredients is Ikan Batak/Sapan/Semah/Mahseer Fish that i’m using for my Gulai Ikan (Indonesian Fish Curry) recipe, but you can easily use any large fish scales like grass carp (ikan mas),  tilapia (ikan nila), or parrot fish (ikan kakak tua). Smaller fish scales like salmon, snapper or even grouper fish can be use but not that easy to handle, make sure it’s preety dry before you dredge it in flour to prevent it’s sticked each others into a lumpy dough.

Crispy and Crunchy Deep Fried Fish Scales

Despite the fish scales is commonlly considered a grossy thing, fish scales are a surprisingly nutritional food source. It’s containing layers of keratin and enamel, as well as a dermal portion and a layer of protein-rich mucus. Fish scales are said to be rich in calcium, phosphorus, collagen and a host of other nutrients which help prevent osteoporosis. Fish scales are also a raw material in collagen-based products such as skin moisturizers, anti-aging creams, wrinkle removers, hand creams, cleansing gels, and eyelid miracle cures. Collagen is the group of proteins that responsibility to your skins nice texture and health. Deep fried fish scales maybe not really in preserve the healthy colllagen because the high heat break the collagen protein, that’s why some people even made a fish scales jelly.

Deep Fried Fish Scales Recipe

Deep Fried Fish Scale Recipe:

Ingredients:

• 500 gr  fish scales ( sisik ikan)
• 2 tbsp lemon juice or vinegar (i’m using kaffir lime juice/air jeruk purut)
• 1/2 tbsp chicken stock powder (kaldu bubuk instan)
• 2 cups or more all purpose flour (tepung terigu)
• 1 cup rice  flour (tepung beras)
• 1/2 tsp  Homemade Garam Masala (bubuk kari india)
• 1/2 tsp turmeric powder (kunyit bubuk)
• Salt and peper to taste (lada dan garam)
• vegetable oil (minyak goreng) for deep frying

Instruction:

• Wash your fish scale evenly in running water, rub it gently (Don’t over do this step since the mucus/slime is nutritious)
• Put the fish scale in a glass bowl, season it with lime juice, chicken stock powder, turmeric powder, garam masala powder salt and pepper, mx it well and tei it marinade 30 munutes in the fridge
• Meanwhile, mix the all purpose flour and rice flour
• Take the fish scale and drain it well from the dripping liquid
• Dredge the fish scale into the flour, rub and mix it well until all the single “coin” of the fish scale are covered with the flour
  

seasoned and batterred fish scales, ready for deep frying

• Heat up the oil, deep fried the battered fish scales until got nice golden brown color with medium low heat (It may curled and shrink a little bit, bot it’s ok)
• Drain the deep fried fish scale well
• Serve it immediately as a snack

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Stir Fried Oyster Mushrooms (Split Gill Fungus) Recipe, Resep Tumis Jamur Grigit

Stir Fried Oyster Mushrooms (Split Gill Mushroom) with Garlic, Chilli and Oyster Sauce

Stir fried oyster mushrooms with chilli, garlic and oyster sauce is quicky and tasty dish that popular in Indonesian kitchen. This  homey vegan (or not) dish is can be done as quick as you clicking your fingers. Oyster mushrooms is one of the major potential sources of vitamins B12(Methylcobalamin) for vegan dieters. I’m using jamur grigit, a spicies of tinu oyster mushrooms for this recipe,  but you can easily replace it with oyster mushrooms, abalone mushrooms or any edible mushrooms.

Resep Tumis Jamur Grigit a.k.a Tumis Jamur Tiram

Jamur grigit (Schizophyllum alneum or Schizophyllum commune) or tiny oyster mushrooms are edible wild mushroom. Jamur Grigit is well known as Split Gill Mushroooms, Kanglayen in India, Khurakding in Philippines  and Het Bee in Thailand. Others  Indonesian name of Jamur Grigit is Jamur Gerigit, Tihau Grigit, Dan Cubit (Mandailing), JamurCubit, Tihau Tikus (Borneo), Tirau Gerigit, Jamur Gigit (Riau), Jamur Kembang (Java), Keho Talade (Ternate), Ngawate (Halmahera), Kulat Diceng (Sulawesi). Jamur grigit has  tiny size, fan or oyster (or kidney)-shaped cap spanning about 2-3 cm diameter. The flesh is white, firm, and varies in thickness due to stipe arrangement. Jamur grigit found throughout the world and it’s commonly found on rainy season in tropical country. Mostly,  this species  dwelled on rotten and decayed hardwood trees. Jamur grigit ia consedered delicacy  because it’s got meaty texture with earthy and pleasant aromas. Even western gastronomies list it as inedible mushroos, this is apparently due to differing standards of taste rather than known toxicity, being regarded with little culinary interest due to its tough texture. Split gill mushroom in fact, edible and widely consumed in Mexico, India, Indonesia and elsewhere in the tropics. Recent studies said that jamur grigit got Schizophyllan (SPG, sizofiran, sonifilan), an isolate of Schizophyllum commune, has been researched clinically proven got  anticancer activity.

Jamur Grigit (Schizophyllum commune), Split Gill Mushrooms

Harvesting Jamur Grigit (Panen),

The jamur grigit cap is shell-shaped, with the tissue concentrated at the point of attachment, resembling a stem. It is often wavy and lobed, with a rigid margin when old. It is tough, felty and hairy, and slippery when moist. It is greyish white and up to 4 cm in diameter. The gills are pale reddish or grey, very narrow with a longitudinal split edge which becomes inrolled when wet; the only knows fungus with spit gills that are capable of retracting by movement. It is found predominantly from autumn to spring on dead wood, in coniferous and deciduous forest.

Jamur Grigit or Split Gill Mushrooms on Mango Tree

Jamur Grigit: The Foraging Harvest

I’ve got a gigantic mango tree in front of my mother’s house in Muara Dua which my father plant by himself about 35 years ago. Due to the security concern, my father had to cut it off and the tree is left into decayed  in my own yard. After about 1 month the Jamur Grigit shown on mango tree surface. This tiny oyster mushrooms got blooming in the morning when the rain is came on the night before. The jamur grigit spit gills capable to retracting when it’s dried or exposed with sun ray. Thas why i need to wake up firstly in the morning and hand picked the jamur grigit, since i’ve got about 2 pounds of it and not using it all directly, i just sun dried about half of it to make it lass for another dish. If you want to use it, just simply rehydrate it overnight in te fridge, discard the sinking debris and drain the mushrooms well. The jamur grigit soaking liquid can be use to give the extra flavour too, don’t get rid of that. You can make a vegan meat just by pounded the mushrooms until it got shredded fleshy meat  texture and than mix it well with flour that called kanglayen Paaknam in Manipur cuizine, India.

Resep Tumis Jamur Grigit

Stir Fried Oyster Mushrooms/Split Gill Mushroom Recipe :

Ingredients

• 2 cups  Split Gill or Oyster Mushrooms ( Jamur Grigit/Jamur Tiram)
• 100 gr chicken fillet (daging ayam), thinly sliced, *omit this for a vegan
• 1 tbsp dried shrimp (ebi kering), soaked, finely chopped, *omit this for a vegan
• 4 cloves of garlic (bawang putih), finely chopped
• 3 shallots (bawang merah), finely chopped
• 1/2 cup lemon basil leaves (daun kemangi), roughly chopped
• 3 or more cayenne/chilli pepper (cabe merah), deseeded, finely chopped
• 1 tbsp cooking oil (minyak goreng)
• 1 tbsp of oyster sauce (saus tiram)
• 1/4 cup water (air)
• 1 tsp sesame oil

Instructions

1. Clean and cut the mushrooms as needed.
2. Heat up the cooking oil in a wok or big frying pan, stir fry the garlic and shallots until slightly browned
3. Add the dried shrimp and chilli, saute another 2 minutes
4. Add the chicken and mushrooms,  stir fry for about 3 minutes
5. Add the water, bring to boil, cover for 4 minutes.
6. Add the oyster sauce, season with salt and pepper, pour the sesame oil
7. Just before serving, add the chopped lemon basil leaves

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Lobster with Sweet and Sour Chili Sauce Recipe (Resep Lobster Saus Asam Manis ala Singapura)

Lobster with Sweet and Sour Chili Sauce

Lobster with Sweet and Sour Chilli Sauce is actually a fussion of two different sauce; Chinese sweet and sour sauce and Singapore style chilli sauce. Both of this sauces is actually a tomato based sauce, that’s why i thought combining it will make a great sauce for lobster. Chinese sweet and sour sauce usually got a pleasant tangy or sour flavour derived from vinegar or lemon juice. But you can easily replace it with tamarind paste or any sour citrus juice. Sligthly different from my Saus Padang or Padangnese Hot and Spicy Chilli Sauce that contains coconut milk and spices, this number 35 on World’s 50 most delicious foods; Singapore style chilli sauce contains less ingredients. I guess that’s why my Indonesian Beef Rendang is always be the Number ONE. This popular Singaporean gooey chilli sauce contains shrimp paste, beaten egg dripping and some dissolved starch to made the sauce thicken. Even this sauce tagged as “chilli” sauce, the taste is likely not really hot and spicy.

Sweet and Sour Chili Sauce Lobster

Cooking whole lobster is a little bit tricky. Thanks to chilli lobster recipe on fimela.com, i know that you should cracked cut and split open the lobster in the middle to make the sauce penetrated the lobster meat because it’s got a very hard shell. There are several rules for cooking lobster. First you should discard the tomaley or hepatopancreas, the yelowish green or gray substance found in the head cavity of lobsters. Even the tomalley is considered as delicacy, i think you should discarded it because it may contains high levels accumulation of toxins, mercury and other pollutants. Second, you need to pan seared the lobster meat in sizzling hot pan with the meat side down to seal the natural juices of it to prevent it drained out during the cooking. Third, you should handle the spinny lobster with kitchen towel to protect your hand because it’s head had several sharp spines that could harmed your hand. Fourth, you should seasoned  the lobster with salt just before cooking it because salt is hygroscopic and it makes the water is dripped off from the lobster meat and made it easily dried when cooked.

Chilli Lobster Recipe with Sweet and Sour Taste

Sweet and Sour Lobster Recipe with Chilli and Tomato: Closer Look!

For making Sweet and Sour Chili Sauce lobster,  you should cooked the lobster twice; first you need to seared it and then you cooked it with the sauce.  Diffrent from many restaurant that usually only pouring the sauce over the separately oven-cooked lobster like Chef Adit, the owner of Loobie Restaurant did in the recipe video above, i prefer to cooked it in the boiling sauce to infused more sauce flavour to the lobster right after searing it. Remember to watch over the doness of your lobster, you absolutely did’t want end up your prescious lobster with tought and rubbery overcooked meat.

Pan Seared Lobster: Seal The Meat Juice!

Sweet and Sour Chili Sauce Lobster is called Lobster Saus Asam Manis or Lobster Saus Singapura in Indonesia. For making this lips smacking delicious lobster, it’s not all about techniques. The ingredients is the most important factor. Choos the live lobster if it’s available, or at least pick the fresh lobster. Fot making the sauce, i choose to use deseede red chilli within the spice paste to make a brighly red color for a better presentation purpose. If you wanted a hotter version, keep the seed or simply add the chilli when you making the spice paste.

Lobster Saus Asam Manis atau Lobster Saus Singapura ???

Recipe Lobster with Sweet and Sour Chili Sauce :

Ingredients:

• 1 medium size lobster (about 500 gr)
• 1 tbsp lemon juice for season the lobster
•  salt and pepper to taste
• 1 tbsp olive oil for coating the pan

Sweet and Sour Chili Lobster Sauce Recipe:

• 4 tbsp  tomato ketchup (saus tomat)
• 3 tbsp chilli sauce (saus cabe)
• 2 tbsp tomato paste (pasta tomat)
• 2 tbsp lemon juice (air jeruk), you can replace it with 2 tbsp vinegar or 1 tbsp tamarind paste
• 2 tbsp honey (madu)
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp fish sauce (kecap ikan)
• 1 egg (telur), beaten
• 1 tsp corn starch (maizena), dissolved in 1 tbsp water
• 1 cup water (air)
• 1 tsp sesame oil
• 2 tbsp oil

Spice paste:

• 6 red chilli pepper (cabe), deseeded
• 4 shallots (bawang merah)
• 3 cloves garlic (bawang putih)
• 2 ripe tomatoes (tomat), deseeded
• 1 tsp shrimp paste (terasi)

Instruction:

• Brush and wash your lobster shell evenly
• Crack open the lobster right in the middle with  knive, protect your hand with kitchen towel while handling the head
• Discard the tomalley,the vein and any debris, wash under running water, drain it well
• Heat up 1 tbsp  olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt and pepper
• Sear the lobster meat for about 30 seconds, flip it once and sear another 30 seconds, set aside
• Heat up 2 tbsp oil in another wok pan, saute the spice paste until it’s canging color into brighly red and the oil is separated in the edge of the wok pan
• Add the water and all ingedients (except the beaten egg and disssloved corn starch), bring to boil
• Add the lobster and  close it with lid fot about 3 minutes too fully cooked the lobster
• Slowly pour the beaten egg and then add the dissolved corn starch, adjust the taste (if needed,  add more water)

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Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde

Tomahawk Steak (Bone-in Rib Eye) with Salsa Verse Recipe

Tomahawk Steak anybodies ??? This huge cut of beef may not sounds familiar for you! yes, me too! Tomahawk steak is actualy a bone-in rib steak with the entire rib bone intact. The long ribs bone is usually frenched (trimmed from meat and fat) for elegant presentation purpose.  Contrary to the regular tomahawk steak cut, i prefer to let the ribs bone meat still intact because it’s actually tasty part. The term of tomahawk steak simply because of its resemblance to a Tomahawk or large destroyer missile. Tomahawk steak weight usually depends on how big is the cow because the thickness  of the steak depends on wideness of the ribs bone. My unfrenched tomahawk steak weighted almost 2.2 pounds, this gigantic piece of steak could feed for 3-4 people.

Recipe Tomahawk (Bone-in Rib Eye) Steak with Italian Salsa Verde Sauce

Tomahawk steak are tasty and tender piece of steak because it’s mostly composed of the longissimus dorsi, complexus and spinalis muscles which a lazy musscle. Those musscles did not support much of the cow’s weight, nor did it had to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree. Since rainy days in Palembang lately, i choose to pan seared it and roasted in hight heat to cooked it into medium well done. Due to the large size and also the long rib bone of the tomahawk steak, i suggest to seared it in a flat cast iron pan, if you don’t have any of it, simply use your wok pan! but you should make sure all surface was perfectly seared before roasted if you don’t want to get a dried out steak. That’s why i seared the gigantic tomahawk steak partially in the edge side of the wokpan . After that, i roasted it in 200°C with  preheated oven for about 15-20 minutes.

Recipe Tomahawk Steak (Bone-in Rib Eye) with Salsa Verde

For serving the tomahawk steak, i choose salsa verde or Italian green sauce (Spanish called this salsa verde too!). Basically, salsa verde consist  parsley, lemon zest, vinegar, capers, garlic, onion,  and olive oil. Instead of using lemon zest, i use kaffir lime leaves for giving an asian flavour burst to the salsa verde sauce. Beside parsley, i add a little bit of cilantro or flat leaves parsley and lemon basil leaves or daun kemangi to make it fragrant and refreshing even more. I also mixed the salsa verde with rice for the carbs, my oldest sister said it’s a little bit weird for it’s oily texture, but i still preety like it though.

Giant Bone-in Ribeye Steak (Tomahawk Steak) with Salsa Verde

Roasted Tomahawk Steak (Bone-in Rib Eye) Recipe:

• Tomahawk Steak (about 2 pounds)
• 2 Tbsp olive oil
• 1 Tbsp melted butter
• 1 Tbsp coarsed seasalt
• 2 Tbsp freshly grounded black peppercorn

How to Make Roasted Tomahawk Steak:

• Preheat oven at 200°C with lower and upper fire
• Rub all the tomahawk steak with salt and blackpeppercorn evenly  and make sure it coated evenly
• Just before pan searing, pour the  olive oil and melted butter to the tomahawk steak
• Heat up the cast iron pan and sear the steak all over  the surface until got a nice golden brown crusted surface
• Drizzle 1 tbsp olive oil to the roasting pan, roast the steak for about 15-20 minutes, depends on your doness preference
• Serve with salsa verde and Balsamic Reduction

Salsa Verde (Sauce) Recipe :

• 1/2 cup parsley leaves
• 1/2 cup cilantro or flat-leaf parsley leaves
• 1/4 cup daun kemangi or lemon basil leaves
• 1 clove garlic 
• 2 teaspoons capers, drained
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice or 1/2 tbsp vinegar
• a pinch of kaffir lime zest
• sea salt

How to Make Salsa Verde (Sauce) Recipe :

• Place all ingredients (except the olive oil and lemon juice) in a food processor
• Process it until finely chopped
• With the motor running, add oil and  lemon juice to salsa verde mixture.
• Process until well combined. Season with sea salt and pepper.
• Serve with Tomahawk Steak

Resep Garo Bunga Pepaya & Ikan Cakalang Fufu Khas Manado, Manadonese Papaya Blossom with Shredded Smoked Skipjack Tuna

Garo Bunga Pepaya dan Ikan Cakalang Fufu khas Manado

Garo Bunga Pepaya is a traditional vegetable dish from Manadonese or  Minahasa descent people in North Sulawesi Province, Indonesia. Garo Bunga Pepaya derived from the word garo which means mixed or stirred and bunga for flower or blosssom, while pepaya is Indonesian word for papaya or papaw. Literrary, garo bunga pepaya means stir fry papaya blossom or flower. Papaya blossom is actually a unmatured buds of male papaya flower. Bunga pepaya had a bitter taste, that’s why this ethnic tropical edible flower requires a proper treatment prior too cooking. Several known  methods are boiling the papaya blossom with salted water and/or kapur sirih or calcium hydroxide,  besides, you can simply add  daun jambu or guava leaves while you boiling it. This methods can be used to treat the papaya leaves for making  tumis bunga dan daun pepaya,but this treatments is not necessary if you want to cook the young papaya fruit.

Resep Tumis Bunga Pepaya dan Ikan Cakalang Fufu

Originally, garo or tumis bunga pepaya from Manado is typically hot and spicy dish with a pleasant bitter after taste. Generous ammount use of bird eye chilli is a common preparation for masakan Manado or Manadonese dish. Different from my stir fry papaya blossom and  leaves, garo bunga pepaya did’t use the any papaya leaves but daun melinjo or gnetum gnemon plant leaves to reduce the bitter taste of the dish. Garo bunga pepaya is usually accompanion with cakalang fufu or smoked skipjack tuna. The shredded smoked skipjack tuna give a savoury flavour and smokey aromas to the dish.  Since i can’t access any cakalang fufu nearby my place, then i purchased the fresh skipjack tuna and try to smoking fish without smokers. Even this is not the autentic cakakalang fufu, but i think it’s stilll had a nice smokey flavor.

Stir Fry Papaya Blossom/Flower with Shredded Smoked Fish

Garo bunga pepaya is contains pandan leaves. Pandan leaves is a potent fragrance leaves thats very common add to Manadonese cuisine like iga sapi bakar bumbu rica-rica or grilled ribs with hot chilli sauce. You can tide up or thinly slice the pandan leaves before using it. Remember to watch the amount of the pandan leaves because it can easily overpowering the dish. Other fragrance ingredient that usually used in Manadonese cuisines is kaffir lime leaves, daun kemangi (lemon basil)  and lemongrass, diffrent from Padangnese cuisines like rendang, kalio or gulai, the kaffir lime leaves and the lemongrass is not discarded because it’s thinly sliced. Thats why you use  only the soft  white part of the lemongrass  into almost Manadonese cuisines recipe.

Resep Tumis Garo Bunga Pepaya Khas Manado:

Ingredients :

• 250 gr papaya flower/blossom (bunga pepaya)
• 50 gr daun melinjo, you can replace ot with endives or cabbage, roughly chopped
• 100 gr ikan cakalang fufu, you can replace with smoked ell, anchovies, salmon or other smoked fish, sheddered
• 4 cloves garlic (bawang putih), thinly sliced
• 6 shalots (bawang merah), thinly sliced
• 12 or more bird eye chillies (cabe rawit hijau dan merah) , crosswisely sliced
• 1/2 cup lemon basil leaves (daun kemangi), finely chopped
• 3 cm pandan leaves (daun pandan), thinly sliced
• 1 cm ginger (jahe), finely chopped
• 2 kaffir lime leaves (daun jeruk purut), deveined and thinly sliced
• 2 lemongrass (sereh), peeled and use the soft while part only, crosswisely sliced
• Salt and pepper to taste
• 1/2 cup water
• 2 tbsp oil

Instruction:

1. Heat up oil in a wok pan, saute garlic and shallot until slightly browned
2. Add the pandan leaves, kaffir lime leaves, lemongrass and chilli, saute aother 2 minutes
3. Add the smoked fish,  papaya blossom and saute another 3 minutes
4. Pour 1/2 cup of water, bring to boil and season with salt and pepper evenly
5. Nearly done, add the daun kemangi or lemon basil, turn off the heat and serve immediately

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