IKAN TONGGOL IN COCONUT GRAVY

 

 on 20th may,we send my eldest son to kampar for his studies in utar university .my girl followed us and we stop in K.L.setapak to my daughter former apartment to collected a removable plastic cabinet and bring to kampar.We reached kampar at around 1.00pm we put his luggage and thing in his rented apartment shared by two friend, helped him to clean the room and unpacked.I met his housemate 'mum was aslo there teaching his son to use the washing machine and she has been staying for a nite or two at the apartment.hubby,my daughter and i stayed in budget hotel for two nite. The next day we went to utar university for his registration.Noon we have free time ,we went to Ipoh town,we visit the sam poh tong cave ,around the town and back to kampar in the evening.The first two day hubby bring him around kampar old town,the morning market,places to eat,railway station,bus station and how to recognise the way to all these places.last place is the west lake in kampar near the universtiy,the pasar malam,is very busy town ,lot of shophouse and youngster hang around place.he lives in east lake,quiet area.The third day,we have breakfast and after that we bring him to gdex courier express to collect his motorbike and he rode back on his own and we proceed our journey back to k.l setapak and stop at my daughter apartment to collected her thing and luggage to bring home.

IKAN TONGOL IN COCONUT GRAVY

Ingredients;

3 or 4 slices ikan tonggol (can use any kind of fishes)

10-20chilli padi

1 inch fresh turmeric

2 stalk serai

1 cup anchovy (ikan bilis)

1 grated coconut

salt to taste.

method;

1.Blend the chilli padi,fresh turmeric,serai,ikan bilis into a fine paste.

2.Squeeze the coconut with enough water to make about 3cups of coconut milk.

3.Wash the fish slice.In a pot add in the coconut milk,the blended paste,bring to a boil,and add in the fish slice and simmer till the fish is cooked,add salt to tase.

4.serve with a bowl of rice.