Ingredients with Measurements:
- 1 lb. Pekasam fish
- 1 pack of noodles (your choice of type)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 red chili, sliced
- 1 tbsp. tamarind paste
- 1 tbsp. sugar
- 1 tbsp. fish sauce
- 1 cup water
- 2 tbsp. cooking oil
Special equipment needed:
- Large pot
- Frying pan
Step-by-step instructions:
1. In a large pot, boil water and cook noodles according to package instructions. Drain and set aside.
2. In a frying pan, heat cooking oil over medium heat. Add sliced onion and minced garlic. Cook until fragrant.
3. Add sliced red chili and Pekasam fish to the pan. Cook for 5-7 minutes until the fish is cooked through.
4. Add tamarind paste, sugar, fish sauce, and water to the pan. Stir well and let it simmer for 10-15 minutes.
5. Serve the Pekasam fish and sauce over the cooked noodles.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Protein: 20g
Carbohydrates: 45g
Fiber: 3g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- Pekasam fish can be substituted with any other type of fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as bell peppers or carrots to the dish.
- Use different types of noodles such as rice noodles or egg noodles.
Tips and tricks:
- Make sure to cook the fish thoroughly.
- Adjust the amount of chili according to your spice preference.
- Add more water if the sauce is too thick.
Storage instructions:
Store the leftover Pekasam with noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pekasam with noodles in the microwave or on the stove over low heat.
Presentation ideas:
Serve the Pekasam with noodles in a bowl and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed vegetables or a salad
Troubleshooting advice:
- If the sauce is too sour, add more sugar.
- If the sauce is too salty, add more water.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Pekasam is a traditional Malaysian dish made with fermented fish.
Flavor profiles:
Sour, sweet, and spicy.
Serving suggestions:
Serve the Pekasam with noodles as a main dish for lunch or dinner.
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