Singgang Ikan Tongkol (Tuna Stew)
This recipe originaly from my hometown, kelantan. Kelantan is a state of malaysia... Kelantan is positioned in the north-east of Peninsular Malaysia. It is bordered by Narathiwat Province of Thailand to the north, Terengganu to the south-east, Perak to the west, and Pahang to the south. To the north-east of Kelantan is the South China Sea.
The Kelantanese cuisine, heavily influenced by Thai cuisine, is quite popular among Malaysians.
The use of sugar is a must in every Kelantanese kitchen, and thus most Kelantanese dishes are sweet...but for this i didn't add any sugar yea... my next time i will post other kelantan's recipe which sugar is a must..stay tune ...
Ingredients
1 Ikan Tongkol (Tuna) - cut into 4/5 slices
3 scallot - cut in pieces
3 garlic - cut in pieces
lengkuas (galangal ) - cut in pieces
5 pcs asam gelugor (garcinia )
1 pcs chili paddy (small and hot chili)
750ml water
a pinch of salt
Preparation Method
mix all ingredients in a pot and simmer until fish cook
The Kelantanese cuisine, heavily influenced by Thai cuisine, is quite popular among Malaysians.
The use of sugar is a must in every Kelantanese kitchen, and thus most Kelantanese dishes are sweet...but for this i didn't add any sugar yea... my next time i will post other kelantan's recipe which sugar is a must..stay tune ...
Ingredients
1 Ikan Tongkol (Tuna) - cut into 4/5 slices
3 scallot - cut in pieces
3 garlic - cut in pieces
lengkuas (galangal ) - cut in pieces
5 pcs asam gelugor (garcinia )
1 pcs chili paddy (small and hot chili)
750ml water
a pinch of salt
Preparation Method
mix all ingredients in a pot and simmer until fish cook
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