没有Perut Ikan 的“Perut Ikan”

光顾过几次娘惹餐馆，LG不大能接受他们的菜，所以就绝足娘惹餐馆了。是福建人的大伯母听朋友说Bee Giak的娘惹菜好好吃，当她来怡保时我们就带她到那儿进餐。伯母叫了这道Perut Ikan，我们在Bee Giak吃了几次，就是没有点过这道菜，原来是娘热经典菜呢！

我很喜欢口味重的菜肴，这道正合我意。奇怪LG也说好吃，女儿更吃到粘粘猁！不过两个少爷就不能接受咯！有一次在路边看到野生的栳叶，想到女儿喜欢吃perut ikan，赶紧摘下一段拿回家栽种。

 现在随时都有新鲜的栳叶做perut ikan咯！

上网找了perut ikan的做法，就开始动工了。我不知道鱼肚是啥模样的，也不知道在哪可以买到，将就一点，来一个没有perut ikan也没有虾的“素”Perut Ikan咯！虽然如此，LG和女儿也吃得津津有味涅！！

材料

Paste (Blend & Saute)

200g Red chillies

30g Tumeric

150g Shallot

30g Lemongrass

20g Galangal

20g Belachan

Vegy (Cut into small pieces)

500g Long Bean

500g Aubergine

300g Tomato

200g 4 Angle Bean

100g Pea Aubergine

100g Red Chillies

Herbs (Sliced Finely)

100g (2) Ginger Flower

50g Mint Leaves

50g Basil Leaves

300g Kaduk Leaves

20g Tumeric Leaves

10g Kaffir Lime Leaves 

100g Cekur Leaves

500g (2btls) Preserve Fish Stomach

1kg Prawn (shelled)

80g Tamarind Pulp

100ml Oil

1 cup coconut milk

4 tbsp Sugar, to taste

1 tbsp, Salt, to taste

做法

Blend the spice paste with the a food processor, set aside. Heat up some oil in the wok and sauté the spice paste until fragrant. Add in the pickled fish stomach pieces and stir well with the spice paste. Add in 5 cups of water and bring it to boil and toss in the vegy. Simmer for 15 minutes. Add in the coconut milk, small shrimp and the herbs and simmer for another 15 minutes. Add salt to taste. Serve hot.