Ingredients for
Rempah (spice paste):
- 1 inch galangal, peeled and cut into small pieces
- 2 stalks lemongrass, slice bottom stalk finely
- 1 inch yellow ginger (turmeric), peeled and cut into small pieces
- 3 cloves garlic, peeled
- 5 dried chilies or to taste
- 10-15 small purple shallots, peeled and cut into half
- 1 sq inch belachan (shrimp paste), toasted
Ingredients:
- 2 eggs
- 1.5 cups coconut milk
- 1 teaspoon Nyonya fish curry powder
- 1 teaspoon salt
- 8 leper lime leaves (limau purut or kaffir lime) sliced thinly
- 500 g threadfin fish fillet (or tenggiri/Spanish mackerel), sliced into bite sized chunks
- 20 daum kaduk (wild pepper leaf)
- 10 banana leaves (18x20 cm), soaked in hot water to soften, then dried and set aside
- Toothpicks
- 1 pandan leaf, knotted
Method:
Blend in a food processor or pound the rempah ingredients together until it forms into a fine paste.
In a large bowl, beat the eggs and rempah together and add coconut milk. Mix in a teaspoon of fish
curry powder and salt. Add the leper
lime leaves to the mix.
Place 2 daum kaduk
leaves at the centre of each banana leaf and add 2-3 pieces of fish. Top it
with 2 tablespoons of the rempah and
egg mix.
Wrap by folding opposites of the banana leaf to meet in the middle,
then fold the other two sides to meet. Secure the pyramid with one or two
toothpicks. You can also add another 2-inch strip at the bottom of the banana
leaf (pictured) before folding it (optional).
Add a pandan leaf in the boiling water for more flavour. Steam
over rapidly boiling water for 10-15 minutes.
