Ingredients with Measurements:
- 500g Pekasam fish
- 4 eggs
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 tbsp tamarind paste
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1/2 cup water
- 2 tbsp oil
Special equipment needed: none
Step-by-step instructions:
1. Rinse the Pekasam fish and cut into bite-sized pieces.
2. In a pan, heat the oil over medium heat.
3. Add the onion, garlic, and chili peppers. Saute until fragrant.
4. Add the Pekasam fish and stir-fry for 2-3 minutes.
5. In a small bowl, mix together the tamarind paste, sugar, fish sauce, and water.
6. Pour the mixture into the pan and stir well.
7. Cover the pan and let it simmer for 10-15 minutes, or until the fish is cooked through.
8. Crack the eggs into the pan and stir gently to mix with the fish.
9. Cover the pan again and let it cook for another 5-7 minutes, or until the eggs are cooked to your liking.
10. Serve hot with rice.
30-40 minutes
Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Protein: 20g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 5g
- Sodium: 500mg
Substitutions for ingredients:
- Pekasam fish can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as bell peppers or green beans.
- Use different types of chili peppers for varying levels of spiciness.
Tips and tricks:
- Be careful not to overcook the eggs, as they can become tough and rubbery.
- Adjust the amount of sugar and fish sauce to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice and garnish with fresh herbs.
Garnishes:
- Fresh cilantro or parsley.
Pairings:
- Serve with a side of steamed vegetables.
Suggested side dishes:
- Steamed broccoli or green beans.
Troubleshooting advice:
- If the sauce is too thick, add more water.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Pekasam is a traditional Malaysian dish made by fermenting fish in salt and rice.
Flavor profiles:
- Salty, sour, and slightly sweet.
Serving suggestions:
- Serve hot with rice.
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Region: Malaysian