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The Traditional Food, Ambuyat

11:40pm 17/03/2014 Pak Roshan 628 views Uncategorized

Ingredients A

  • 6.5 cups sago rumbia
  • Boiled water
  • 4 cups of water

Ingredients B

  • 600g white fish/cob fish/Spanish Mackerel

Pounded coarsely:

  • 40g shallots
  • 10g fresh turmeric
  • 10g ginger
  • 3g bird’s eye chilies
  • 30g lemon grass
  • 5g dried tamarind
  • 1.5 ts salt
  • 2.5 cups of water

Ingredients C

  • 500g spinach
  • 1.5 ts salt
  • 1 tbsp vegetable oil

Pounded:

  • 20g shallots
  • 10g garlic
  • 1 tbsp shrimp paste
  • 0.5 cups of water

Preparing using Ingredients A

  1. To make ambuyat: Mix sago with 4 cups of water and soak for 10 minutes.
  2. Drain off the water and pour sago into a heat proof container.
  3. Pour freshly boiled hot water over it. Mix well until the sago looks clear and of gummy consistency.

Preparation for Ingredients B

  1. Clean the fish and cut into 5 slices.
  2. Place into a saucepan together with other ingredients B. Stir well until cooked.

Preparing using Ingredients C

  1. Heat oil in a wok and stir fry the pounded ingredients until fragrant.
  2. Stir in the paku shoots. Add salt and 1/2 cup of water. Cook until soft.

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