Gulai Pucuk Ubi with Ikan Tamban
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shallots | 5, finely chopped |
| Garlic | 2, finely chopped |
| Ginger | 1/2 finger length, grated |
| Bird’s eye chilies | 3, finely chopped |
| Turmeric | 1/2, grated |
| Coriander | to taste |
| Royco Chicken Flavoring | to taste |
| Salt | to taste |
| Sugar | to taste |
| Kaffir lime leaves | 2, torn |
| Lemongrass | 1 stalk, bruised |
| Bay leaf | 1 |
| Galangal | to taste |
| Coconut milk | to taste |
| Ubi leaves | 1 bunch, chopped |
| Ikan tamban (tamban fish) | to taste |
Instructions:
-
Prepare the Spice Paste: In a blender or mortar, combine the shallots, garlic, ginger, bird’s eye chilies, and turmeric. Blend until smooth to create a fragrant spice paste.
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Cook the Ubi Leaves: Boil the ubi leaves in salted water until tender. Once cooked, chop them into smaller pieces for easier incorporation.
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Sauté the Spices: In a large skillet or wok, heat a little oil and add the prepared spice paste. Stir-fry it over medium heat, adding the kaffir lime leaves, bruised lemongrass, galangal, and bay leaf. Cook until the mixture becomes aromatic.
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Add the Fish: Incorporate the cleaned ikan tamban into the skillet, followed by the boiled ubi leaves. Stir gently to combine, then pour in a splash of coconut milk to help the flavors meld.
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Season the Dish: Sprinkle in the Royco Chicken Flavoring, salt, and sugar to taste, allowing the mixture to simmer for a few minutes until the fish is cooked through and the flavors meld.
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Finish with Coconut Milk: Finally, add the remaining coconut milk and let it simmer until it reaches a gentle boil.
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Serve: Once done, remove from heat and serve warm. Enjoy your delicious Gulai Pucuk Ubi with Ikan Tamban!
Bon Appétit! 😊
