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231 - Perut Ikan( Fish Stomach with Herbs & Vege)


Ingredients :
Lots of work, patience, meticulous care, precious time , love, devotedness, passion and sacrifices.
Thank you , Mom! This warm bowl of Perut Ikan filled up our little tummy, we love you! ;D
We were all speechless with delight, with the pleasant odor of tamarind juice and shrimp paste while having this for dinner. It's a very healthy dish I would say, with 80% of greens and 20% of little shrimp and Perut Ikan(fish stomach.)

It's indeed a lot of work to prepare this dish. But I just armed with my camera, watching mom do all the things, and . just. stand. there. Haha! What a lazy girl. Okay, I feel so sorry, just after she finish all her cooking! haha! So, I offered her to clean the kitchen.
Not only that, I sacrifice my diet, to help her wallop the whole dish!;DDDD

Perut Ikan.

We all couldn't stop fishing for the fish stomach. Just to snap a pic of it( cause mom cut it into smaller pieces). The pungent smell of shredded herbs are so beautifully attractive. It goes well with a bowl of white rice.I think the main herb ingredient is the betel leaves (or daun kadok) which is not sold in the market. Mom used to 'take it' from somewhere, she has very keen eyes, ( I don't know what leave is what leave ,I just sum up them as' herbs'. ;D)and then, she brought them back and grow them at our backyard( just a mini garden). Another herbs which is similar with the betel leaves is daun sirik. The betel leaves takes quite some time to grow and finally, we have our authentic Perut Ikan ! Mom claimed that Perut Ikan can only be found in Penang, but, fortunate us can find this at home! ;)

Lots and lots of greens.
 Pineapple, brinjal, long beans, herbs, herbs, and, herbs....;)

This is the chewy chewy fish stomach.
I purposely saved my 'harvest' for my reader before they enter my little belly. hehe... It's very chewy!
Taste like collagen, for beauty purpose. 

perut ikan nyonya

Makes 8-10 servings


For spice paste
100 g red chili
10 g fresh turmeric root
50 g coriander seeds
10 shallots
10 g ground chili powder
For other ingredients
30 g fresh kaemferia galanga, or kencur root
50 g shrimp paste, or belacan
3 lemongrass stalks, white part only and lightly bruised
100 g fresh galangal, skin scraped off and lightly bruised
5 ginger torch bud, or bunga kencong/bunga kantan, sliced finely
250 g young corn, cut into 1m length
1 (800 g) whole pineapple, cubed
150 g long beans, cut into 3 cm length
250 g dried salted fish, cut into smaller pieces and deep-fried till crunchy
15 g Vietnamese mint, or daun laksa, chopped finely
10 g kaffir lime leaves, chopped finely
500 g betel leaves, or daun kadok, chopped finely
1 turmeric leaf, chopped finely
50 g mint leaves, chopped finely
2 tbsp sugar
600 g eggplant, cubed
250 g prawns, shelled and reserve shell for prawn stock
500 cc coconut milk
1500 cc water. and 500 cc water for prawn stock
1/2 cup cooking oil


Boil prawn shells with 500 cc water for 30 minutes. Strain shell off and reserve the stock for later use.
Prepare spice paste by blending all ingredients in a mortar and pestle, or using electric blender. If using a blender, add 1/2 cup of water.
Heat cooking oil. Deep fry salted fish till golden brown and crunchy. Remove fish from wok and set aside for later use.
Remove half of cooking oil from the wok. Reheat the wok over medium heat.
Add shrimp paste into hot oil. Stir fry for one minute. Add spice paste into the wok and cook over medium heat for a minute.
Combine lemongrass, galangal and sliced ginger torch flowers. Combine all ingredients and cook for a couple of minutes.
Add young corn into the wok and stir-fry for a bit. Turn heat off.
Dilute 100 cc coconut milk with 1500 water in a stock pot.
Combine cooked mixture and prawn stock into the pot. Cook over medium heat and let boil, about 10-15 minutes.
Add pineapple, long beans, salted fish and sliced green herbs.
Season the dish with sugar.
Lastly, add prawns and eggplants into the pot and let boil, about 10 minutes.
Pour the remaining coconut milk into the pot and lower heat. Let simmer for an hour before serving.
Serve with steamed rice.

Credits to : Nyonya Kitchen.

''Ma,your perut ikan , very ho liao lohhh.....''-it keeps ringing in my head while im writing this.... 

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