2 Torch ginger flower (Bunga Kantan)
Vietnamese Coriander (Daun Kesum)
2~5 bird eye chili (Cili Padi)
2 cubes shrimp paste (belacan)
1 teaspoon turmeric powder
1 ~ 2 pieces pineapple
200gm shallot (peeled)
200gm chili (seedless)
1 stalk lemongrass
Add all the ingredients (blended) into blender cup.
Blended until it become smooth mixture.
Pour the blended mixture into wok and bring it to boil for about 5minutes.
Add Torch ginger flower (Bunga Kantan).
Add bird eye chili (Cili Padi), galangal and shrimp paste (belacan).
Stir it well.
Mixed tamarind pulp with water and strained the tamarind juice into the wok.
Add pineapple cube.
Add turmeric powder and continue simmer for at least 20 minutes.
Add fish and bring to boil for about 7 minutes or until the fish is cooked.
Garnish with mint leave and served with rice or rice noodle.